Introduction

This marbled cheesecake combines the rich, creamy texture of classic cheesecake with a luscious swirl of chocolate. A crunchy Oreo crust adds the perfect base, making it a crowd-pleasing dessert for any occasion.

A round cheesecake with three visible layers is placed on a white round plate on a white marbled surface. The bottom layer is a thin, crusty light brown base. The middle layer is a creamy off-white cheesecake with a smooth, even texture. The top layer features a marbled pattern of dark chocolate and creamy beige swirls creating a rich, artistic look. The cheesecake is cut into eight slices, and a woman’s hand gently holds a slice being removed with a metal cake server. On the top right, there is a smaller white plate with a silver fork resting on it, placed on the same white marbled surface. A cloth napkin with soft gray and white stripes lies under the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cups Oreo cookie crumbs (from 20 cookies with centers, 220g)
2 Tbsp salted butter, melted (28g)
2 Tbsp granulated sugar (25g)
3/4 cup semi-sweet or dark chocolate chips (130g)
1 1/3 cup granulated sugar (266g)
2 Tbsp cornstarch (18g)
4 packages (8 oz. each) full fat cream cheese, room temperature (904g)
4 large eggs, room temperature (224g)
2/3 cup full-fat sour cream, room temperature (170g)
1 tsp vanilla extract or vanilla bean paste (4g)
Whipped cream (for topping)
Chocolate shavings (for garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray an 8 or 9-inch springform pan with non-stick baking spray, then place a parchment round on the bottom.
Step 2: Crush the Oreo cookies finely using a food processor or place them in a Ziplock bag and crush with a rolling pin. Combine the crumbs with melted butter and 2 Tbsp sugar until evenly mixed.
Step 3: Press the cookie mixture firmly into the bottom and halfway up the sides of the prepared pan using the bottom of a measuring cup or glass.
Step 4: Bake the crust for 12-14 minutes, then remove and cool on a wire rack. Lower oven temperature to 300°F (150°C) and place a rimmed baking tray with 1 inch of water on the bottom rack.
Step 5: Melt the chocolate chips in 15-second microwave intervals, stirring between each, or use a double boiler. Set aside to cool.
Step 6: Whisk together 1 1/3 cup sugar and cornstarch in a small bowl to prevent clumping.
Step 7: In a large bowl or mixer, beat cream cheese with the sugar and cornstarch mixture on low speed until smooth. Scrape down the bowl to combine fully.
Step 8: Whisk the eggs together in a separate bowl, then gradually add them to the cream cheese mixture while mixing on low speed. Stir in sour cream and vanilla extract until just combined.
Step 9: Scoop about 2 cups (420g) of the batter into another bowl and fold in the cooled melted chocolate until fully combined.
Step 10: Alternate spoonfuls of vanilla and chocolate batter into the crust-lined pan, using one scoop of chocolate for every two scoops of vanilla. Swirl gently with a butter knife or offset spatula to create a marbled effect.
Step 11: Place the pan on a cookie sheet and bake for 15 minutes at 300°F (150°C).
Step 12: Without opening the oven, reduce the temperature to 225°F (110°C) and bake for an additional 2 hours to ensure a smooth, crack-free cheesecake.
Step 13: Turn off the oven and let the cheesecake sit inside for 1 hour without opening the door.
Step 14: Crack the oven door open slightly using a wooden spoon and cool the cheesecake inside for another hour.
Step 15: Remove the cheesecake from the oven and cool at room temperature for 2 hours. Cover with plastic wrap and refrigerate for at least 3-4 hours or overnight for best results.
Step 16: When ready to serve, carefully release the cheesecake from the pan. Top with whipped cream swirls and chocolate shavings.
Step 17: Use a sharp, warm knife to cut the cheesecake into slices, wiping the knife clean between cuts for neat pieces.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture and richest flavor.
For a more intense chocolate flavor, try using bittersweet chocolate chips instead of semi-sweet.
To avoid cracks, bake the cheesecake at low temperature and allow it to cool gradually inside the oven as instructed.
Adding a splash of coffee to the melted chocolate can deepen the chocolate flavor without overpowering the cheesecake.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to one week. To reheat, let slices come to room temperature or warm gently for a few seconds in the microwave. Avoid reheating for long periods to maintain texture.

How to Serve

A slice of layered cheesecake stands tall on a white marble cake stand with a white marbled background. The cheesecake has a dark brown chocolate crust as the first layer, followed by a thick creamy white layer of cheesecake mixed with swirls of rich brown chocolate in the middle, and finished with a marbled top layer showing a mix of chocolate and cream. The texture looks smooth and dense, with a moist appearance. A woman's hand reaches toward the slice, while a glass of milk is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free cookies for the crust?

Yes, gluten-free cookies can be used in place of Oreos to make the crust gluten-free. Just ensure that the cookies you select suit the chocolate flavor profile.

Why does my cheesecake crack on top?

Cracks usually happen when the cheesecake is baked at too high a temperature or cooled too quickly. Baking low and slow, and allowing the cheesecake to cool gradually in the oven helps prevent cracks.