This no fail creamy chocolate cheesecake is rich and delicious. It is a perfect make ahead dessert for any occasion. The best part is, this recipe uses sweetened condensed milk, making it super easy. Plus you don't need a water bath. This is our favorite chocolate cheesecake recipe by far!
Preheat oven to 300℉. Grease a 9-inch springform pan unless your pan is nonstick.
Crush the Oreo cookies using a food processor or a Ziploc bag and a rolling pin.
Mix cookie crumbs with melted butter and press into the bottom of springform pan to form a crust.
In a mixer, beat cream cheese until smooth. Stop and scrape the mixer bowl a couple of times to ensure there are no lumps left.
Slowly drizzle in condensed milk, mixing and scraping the sides of the bowl as you go.
Add the eggs, one at a time, mixing after each addition. Then stir in the vanilla. Don't overmix the batter once you start adding the eggs. You don't want to incorporate too much air into the mix.
Melt chocolate chips and mix into cheesecake batter.
Pour over crust in the springform pan. Thump it on the counter a couple of times release any air bubbles.
Bake at 300° F until the middle is just set (about an hour)
Once the center is set, turn off the oven and crack the oven door open. Allow to cool slowly until the cheesecake reaches room temperature. Once the cheesecake is cooled, run a knife along the edge of the pan to release any cheesecake that may be stuck to the pan. Then refrigerate the cheesecake until chilled through, at least two hours.
Notes
We usually use semisweet chocolate chips for this recipe, however you can use your favorite. Milk chocolate will give you a milder chocolate finish whereas dark chocolate would give you a nice deep brown color and rich chocolate flavor.There are a lot of toppings that would go well with this chocolate cheesecake. Cherries would be wonderful, or ganache. We like it with chocolate whipped cream and sliced strawberries.