This post contains affiliate images. I have put off making cheesecake because it can be a pain in the butt! My sister makes her Double Chocolate Mint Oreo Cheesecake Recipe for my birthday every year and I wanted to re-create it.

Double Chocolate Mint Oreo Cheesecake Recipe

An Easier Way To Make Cheesecake

To make it easier, I am using the Easy Bath Cheesecake Wrap. I love it because it is made from food-safe silicone, but it isn’t flimsy! It can fit from an 8” to a 9.5” pan.

And it isn’t just for cheesecakes, You can use it for anything you would make in a springform pan. Because it doesn’t leak, you have virtually no cleanup!

So, now to make that deliciously decadent Double Chocolate Mint Oreo Cheesecake Recipe! Now listen…don’t be intimidated if this is your first time making a cheesecake. This recipe may have several steps, but they are easy to follow and quick to complete.

I was quite surprised to find how easy it actually was to make a cheesecake! My sister told me to just take each step carefully and it would make the perfect cheesecake. After I made this recipe, I found the next one was extremely simple to make!

Here is what you need to make your cheesecake:

Crust:

• 1 package of Mint Oreo Cookies, divided
• 4 tablespoons butter melted
• 3 tablespoons sugar

Cheesecake Filling:

• (3) 8-ounce packages of cream cheese at room temperature
• 1 cup white sugar
• 3 tablespoons flour
• 4 eggs at room temperature
• 1/2 cup heavy whipping cream
• 1 cup sour cream
• 12 ounces bittersweet chocolate
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 1-2 teaspoons mint extract
• 3/4 cup chopped Mint Oreo Cookies

Here are a few items from Amazon to help you make your cheesecake. Just click on the button below the image to order!

Dash Stand Mixer (Electric Mixer for Everyday Use): 6 Speed Stand Mixer with 3 qt Stainless Steel Mixing Bowl, Dough Hooks & Mixer Beaters for Dressings, Frosting, Meringues & More – Aqua KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk – Contour Silver Springform Pan set, MCIRCO Nonstick Leakproof 3pcs(4 Cheesecake Moat Cuisinart Quilted Silicone Potholders & Oven Mitts – Heat Resistant up to 500° F, Handle Hot Oven/Cooking Items Safely – Soft Insulated Pockets, Non-Slip Grip w/Hanging Loop, Drizzle Grey- 2pk ME.FAN 3 Set Silicone Multi-Use Intricately Carved Trivet Mat – Insulated Flexible Durable Non Slip Coasters (Black) Professional Pie Server Set – 100% STAINLESS STEEL – Set Includes Cutting Spatula with Serving Knife – Perfect for Serving Cake, Pizza, Pies, Dessert, Lasagna, and More Durable Porcelain 6-Piece Dessert Plate Set, Elegant White Serving Plates (6-inch dessert plates) Anchor Hocking 86031L13 Ribbed Dome Cake Set, Crystal

Here Is What To Do For The Crust:

Preheat oven to 325. In a food processor, add 3/4 of a package of Mint Oreo cookies and sugar. Pulse until crumbs are fine. Melt butter in microwave. Add cookie mixture to butter and mix well.

Spray springform pan with vegetable spray and line bottom with parchment paper. Press crust mixture into bottom and up the sides of the pan. Bake for 10 minutes and remove.

Here Is What To Do For The Filling:

Reduce oven to 300. In microwave safe bowl, melt chocolate on medium heat until melted. In a stand mixer or using a hand mixer, add cream cheese, sour cream, heavy whipping cream, vanilla, mint extract, and sugar and blend on low until fluffy.

Add in your flour cocoa powder until fully incorporated. Add in the eggs in one at a time until just barely beaten.

Now For The Pan:

Pour half of the cheesecake filling into springform pan. Sprinkle the chopped Oreos and pour remaining filling over cookies. Smooth with spatula.

Place Easy Bath Cheesecake Wrap into the roasting pan. Place springform pan into the wrap and fill the roasting pan with tap water to the fill line on the silicone wrap.

Now For The Baking:

Bake at 300 for one hour. Turn off oven and open door about 6” and leave for one hour. Remove from oven and pan from water bath. Place on counter for one hour and then in refrigerator overnight.

The next morning, carefully open springform pan and remove the bottom. Carefully peel the parchment paper from around the cheesecake. As you peel the parchment paper from the bottom of the cheesecake, set it onto a plate.

Now For The Serving And Eating:

Cover the cheesecake and keep refrigerated until ready to serve. When you are ready to serve, cut with a knife that has been run under hot water and wiped dry. This makes it easier to get a clean cut.