Ingredients:

  • 24 Whole Oreo Cookies (approx. 265g)
  • 4 tbsp unsalted butter, melted
  • 1/4 tsp sea salt
  • 24 oz Neufchâtel cheese, room temperature
  • 1/2 cup plain non-fat Greek yogurt
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 tbsp unsweetened Dutch-process cocoa powder
  • 1 tsp white distilled vinegar
  • 1 tbsp red food gel
  • 2 tsp pure vanilla extract
  • 10 Oreo cookies, coarsely chopped
  • 1/2 cup dark chocolate chips (60% cacao)
  • 3 tbsp light cream

Instructions:

  1. Preheat your oven to 165°C (325°F). Pulse 24 Oreos in a high-speed blender until they resemble fine crumbs. Mix with melted butter and salt. Press firmly into the bottom of a parchment-lined 9-inch springform pan. Bake for 8 minutes, then remove to cool.
  2. In a large mixing bowl, beat the Neufchâtel cheese and sugar for 3 minutes until velvety and light. Incorporate the Greek yogurt, vanilla, and vinegar, mixing on low speed to prevent air bubbles.
  3. Sift the cocoa powder into the batter and add the red food gel. Mix until no dark streaks remain.
  4. Add eggs one at a time, mixing briefly after each addition just until combined. Gently fold in the 10 chopped Oreo cookies.
  5. Pour the filling over the prepared crust. Bake for 55 minutes or until the edges are set but the center remains slightly jiggly.
  6. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. This residual heat technique prevents cracking. Chill in the refrigerator for at least 6 hours.
  7. Melt the dark chocolate chips with light cream in 20-second intervals in the microwave, stirring until glossy. Drizzle over the chilled cheesecake before serving.