For Crust:
24 Oreos, crushed
3 tbsp butter, melted
For Filling:
20 oz cream cheese, softened
½ cup confectioner’s sugar
4 oz unsweetened baking chocolate, melted
1 tbsp vanilla extract
8 oz whipped topping, thawed
Crust:
In a bowl, mix the crushed Oreos and melted butter together.
Transfer the mixture into the pan and spread flatten to create the base. Set aside to chill.
Filling:
Mix cream cheese and confectioners sugar until well-incorporated.
In a large bowl, place the chocolates and melt them over boiling water. Once melted, add the vanilla extract.
Fold the melted chocolate into the cream cheese mixture.
Fold in the whipped topping and mix until well-incorporated.
Pour the filling into the pan with the crust.
Place the chocolate cheesecake in your fridge. Keep it chilled for 4 to 6 hours or overnight, until firm.
Top with whipped cream, chocolate shavings, and drizzle chocolate sauce before serving!
Sugar: 21g
:
Calcium: 76mg
Calories: 412kcal
Carbohydrates: 31g
Cholesterol: 52mg
Fat: 31g
Fiber: 2g
Iron: 4mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 2g
Potassium: 217mg
Protein: 6g
Saturated Fat: 16g
Sodium: 311mg
Trans Fat: 1g
Vitamin A: 774IU
Vitamin C: 1mg
