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This recipe is made with a chewy brownie base, chocolate chip cookie filling, and cheesecake Oreo cream! This recipe is FULL of chocolate and is very addictive!

Bake the brownies in the same springform skillet that you will use for cheesecake. Then before adding the cheesecake filling, wash the sides of the pan, add non-stick spray and put it back on the bottom of the pan. This helps keep things in place after the cheesecake is baked and you want to wipe the sides of the pan without it messing up the sides of the cheesecake.

The middle layer is filled with cheesecake and filled with chocolate chips and chocolate chip cookies. To die for! Maybe my favorite of the three layers. Very good! After the filling is added on top of the brownies, the cheesecake is roasted.

Another quick tip to make sure the sides of your cheesecake stay good is to flick it (slowly and carefully!) When you remove it from the oven. Just roll it to the side to loosen the cheesecake from the edge of the pan. It loosens things up to try again and make sure you get the beautiful side at the end after cooling down.

The top layer is where the Oreos come in and they are mixed into a delicious chocolate whipped cream that is added after the cheesecake has been completely cold. Easy to make and a great way to complement cheesecake. Add a few cakes and crumbs to the top for garnish and you're ready to go!

This cheesecake is a total masterpiece - both in its fun-ness and how delicious it is. I have loved chocolate lately and it really hit the spot. For something fun and different, this is a delicious cheesecake to enjoy!


  • 10 tablespoons (140g) unsalted butter, melted
  • 1 cup (207g) of sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup (98g) white flour
  • 6 tablespoons (43g) cocoa without natural sweeteners
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt


  • Cream cheese 24 ounces (678g), room temperature
  • 1 cup (225g) brown sugar
  • 3 tablespoons (24g) flour
  • 1 cup (230g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 3 large eggs, room temperature
  • 1 1/2 cup s (128g) of chopped chocolate chip cookies
  • 3/4 cup (128g) chocolate chips


  • 2 cups s (480ml) heavy, cold whipping cream
  • 1/2 cup (58g) of powdered sugar
  • 1/2 cup (57g) of natural unsweetened cocoa
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup of Oreo crumbs
  • 5-6 chopped oreo

1. First, preheat the oven to 350 176 ° C.Align the 9-inch (23 cm) springform pan with parchment paper on the bottom and spread the sides.
2. In a medium-sized bowl, mix flour, chocolate, baking powder, and salt. Put aside.
3. In a large bowl, mix the butter, sugar and vanilla extracts.
4. Add eggs and stir until evenly mixed.
5. Add the dry ingredients to the egg mixture and stir until evenly mixed.
6. Then pour the mixture into a prepared skillet and apply it evenly.
7. Bake for 20-25 minutes, or until a toothpick comes out with a few wet crumbs.
8. When the brownies are finished baking, reduce the oven temperature to 300 ° F (148 ° C). Remove the brownies from the oven and allow to cool for about 10 minutes.
9. Remove the sides of the springform skillet, wash, respray with a non-stick spray and put it back into the bottom of the springform pan, with brownies still on it. You can skip this step, but I found that the edge of the last cheesecake looks best if you wash the side of the pan before adding the cheesecake filling.
1. In a large bowl, beat the cream cheese, sugar and flour at a low speed until thoroughly mixed and smooth. Be sure to use low speed to reduce the amount of air added to the dough, which can cause cracks. Scrape the sides of the bowl.
2. Add the sour cream and vanilla extract and stir at low speed until well blended.
3. Add eggs one at a time, stirring gently to combine after each addition. Scrape the sides of the bowl as needed to make sure they are well combined.
4. Stir in chocolate chip cookies and chocolate chips.
5. Pour the cheesecake mixture evenly over the brownies.
6. Wrap the outside of the pan with aluminum foil, then place the spring shaped pan in the bigger pan. Fill the outside of the pan with enough warm water to half the sides of the pan. The water should not be above the top edge of aluminum foil in the springform pan.
7. Bake for 1 hour. The center must be regulated, but still, sway.
8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly it starts to cool too.
9. Put the oven door on for 30 minutes so that the cheesecake continues to cool slowly. This process helps prevent cracking.

10. Remove the cheesecake from the oven and wrap the water bath and chill until hard, 5-6 hours or overnight. I like to gently shake the cheesecake in the pan to loosen it from the edge of the pan before I put it in the fridge. This can help the side of the pan to be removed later. After it is completely cold and tight, remove it from the side of the springform baking pan and place it on a serving plate.
1. To make whipped cream, add heavy whipped cream, powdered sugar, cocoa, and vanilla extract to a massive mixer bowl and whip at excessive speed until a rigid height is formed.
2. Stir in the Oreo crumbs and chop the Oreos.
3. Rotate the whipped cream pipe around the outside edge of the cheesecake. Because of the chunks in whipped cream, it is best to use a rounded tip.
4. Fill the center of the cheesecake with the remaining whipped cream and complete with additional chopped Oreo and chocolate cake.
5. Cool the cheesecake until it's ready to be served. Cheesecakes last best 3-4 days when they are covered and cooled well.
This recipe is inspired by the owner of a youtube video below