Ingredients
Scale
- 2 cups (about 24 cookies) chocolate sandwich cookies, finely crushed
- 1/4 cup unsalted butter, melted
- 32 ounces (4 blocks) full-fat cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of 2 large oranges
- 1/4 cup fresh orange juice
- 4 ounces high-quality dark chocolate (60-70% cacao), melted and slightly cooled
- 1 tablespoon unsweetened cocoa powder (optional, for deeper chocolate flavor)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. Wrap the outside of the pan securely with a double layer of heavy-duty aluminum foil to prevent water from seeping in if using a water bath.
- For the crust: In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
- For the filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
- Gradually add the granulated sugar to the cream cheese, beating until just combined and smooth. Do not overmix.
- Add the eggs one at a time, beating on low speed after each addition until just incorporated. Scrape down the bowl after each egg. Overmixing eggs can introduce too much air, leading to cracks.
- Stir in the sour cream, vanilla extract, salt, orange zest, and orange juice until just combined. If using, sift in the cocoa powder and mix gently.
- Gently fold in the slightly cooled melted dark chocolate until streaks are just visible, creating a beautiful marbled effect. Do not fully combine if you prefer marbling.
- Pour the cheesecake batter over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, coming about halfway up the sides of the springform pan. This water bath helps prevent cracking.
- Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and the roasting pan. Carefully remove the foil. Let it cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving. This is crucial for proper setting and flavor development.
- Before serving, carefully run a thin knife around the edge of the pan before releasing the springform sides. Garnish with additional orange zest, chocolate shavings, or candied orange slices if desired.
Notes
The water bath is key for a creamy, crack-free cheesecake – don’t skip it! Ensure all dairy ingredients are at room temperature for a smooth, lump-free batter. Avoid opening the oven door frequently during baking. For best results and optimal flavor, chill the cheesecake overnight. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 40 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 520
- Sugar: 38g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 160mg