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Chocolate is good. Oreos are good. Cheesecakes are good. What if we put them all together in a Chocolate Oreo Mudslide Cheesecake Recipe? Answer – Yeah, It is GOOD.

Chocolate Oreo Mudslide Cheesecake Recipe

Photo by m kasahara

Chocolate Oreo Mudslide Cheesecake

Chocolate Oreo Mudslide Cheesecake Recipe

Chocolate is good. Oreos are good. Cheesecakes are good. What if we put them all together in a Chocolate Oreo Mudslide Cheesecake Recipe? Answer - Yeah, It is GOOD.
Prep Time30 minutes
Active Time1 hour
Total Time1 hour 30 minutes
Course: Dessert, Kid Favorite, Party Recipe
Keyword: Cheesecake Factory, Oreo Cookies



  • 1 1/2 cup Oreo Cookie Crumbs
  • 3 tablespoons Butter melted
  • 1/2 cup chopped Almonds


  • 4 8-ounce packages Cream Cheese, softened
  • 3/4 cup Sugar
  • 4 extra large Eggs
  • 3/4 cup Whipping Cream
  • 2 teaspoon Vanilla
  • 1 1/2 cup Semisweet Chocolate Chips melted
  • 12 Chocolate-Creme-Filled Oreo Cookies each cut in half


  • 1 1/2 cup Semisweet Chocolate Chips
  • 3/4 cup Whipping Cream
  • 1 tablespoon Butter
  • 1 teaspoon Vanilla


For Chocolate Crust

  • Mix together cookie crumbs, butter and almonds until blended.
  • Press evenly into bottom and 1-inch up sides of a 9 1/2-inch springform pan.
  • Set aside.

For Cheesecake Filling

  • In large bowl of an electric mixer, beat together cream cheese and sugar until light and fluffy. Beat in eggs until thoroughly blended. Blend in cream and vanilla and beat 3 to 4 minutes longer. Beat in melted chocolate, beating 2 minutes more.
  • Turn 1/2 of filling into crust, spreading evenly.
  • Top with a single layer of cookie halves (using them all).
  • Carefully top with remaining filling, spreading evenly and smoothing top.
  • Bake in preheated 400°F. oven 20 minutes.
  • Without opening oven, reduce oven temperature to 300° F. and continue baking 40 to 45 minutes longer until cheesecake is set around edges but still jiggles slightly in center.
  • Cool to room temperature, then refrigerate until well chilled, 4 hours or longer. Run a sharp knife around edge of pan to loosen cake.

For Topping

  • Combine chocolate chips and cream in a 1-quart glass measure. Heat in microwave oven on high power 1 1/2 to 2 minutes, until smooth when stirred. Stir in butter, until melted, and vanilla.
  • Refrigerate until thickened to spreading consistency, about 25 to 30 minutes or longer.
  • Spread evenly on top of cake and return to refrigerator until firm.
  • To serve, cut into slices with sharp knife. Garnish with whipped cream, if desired.
Refrigerate any leftovers.
Makes 12 to 14 servings.

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Photo of Chocolate Oreo Mudslide Cheesecake by m kasahara and used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Additional Information Courtesy of Wikipedia and is used by permission.

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