• 12 lb. Cheesecake Batter, divided
  • 2-1/4 lb. OREO Base Cake
  • 14 oz. butter, melted
  • 9-1/2 fl oz heavy cream
  • 17 oz. bittersweet baking chocolate, chopped


Nutritional facts are based on a single serving
Calories 620
Total fat 48g
Saturated fat 27g
Trans fat 1.5g
Cholesterol 195mg
Sodium 520mg
Carbohydrate 37g
Dietary fiber 2g
Sugars 24g
Protein 10g
Calcium 6%DV
Iron 15%DV


  1. Prepare  a cheesecake batter of your choice.
  2. Mix  base cake and butter; press onto bottoms of 4 (9-inch) springform pans, adding 13 oz. base mixture to each pan.
  3. Bake  in 325ºF standard oven 8 min. Cool. Meanwhile, bring cream to boil in saucepan. Pour over bittersweet chocolate in bowl; stir until chocolate is completely melted. Cool.
  4. Combine  8 lb. cheesecake batter and ganache. Pour 1 lb. 3 oz. of the chocolate batter over each crust; freeze 10 min. or until top of layer is firm to the touch. Cover with 1 lb. of the remaining (plain) cheesecake batter; freeze 10 min. or until top of layer is firm to the touch. Top with another 1 lb. 3 oz. chocolate batter. Place in water bath, using separate water-filled pan for each cheesecake.
  5. Bake  1 hour 40 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.
  6. TIP

    For the cheesecake batter for this recipe, use the NY Style Cheesecake recipe on our website.

    Special Extra

    Garnish each serving with an OREO Cookie half.

    Special Extra

    If desired, mix 8 oz. of small OREO Pieces into the chocolate batter before dividing the chocolate batter among the pans.

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