Ingredients
Method
- Line an 8 or 9-inch loaf pan with parchment paper, leaving enough overhang to lift the cheesecake out easily. Lightly spray the pan and parchment with cooking spray.
- Crush the Oreos in a food processor or plastic bag until fine crumbs are formed, keeping the filling intact. Pour the crumbs into a bowl and stir in the melted butter. Pour this mixture into the loaf pan and press firmly to form a crust.
- Place the chopped chocolate in a double boiler or microwave-safe bowl. Melt the chocolate, stirring until smooth.
- In a medium bowl, whip the heavy cream with an electric mixer until medium peaks form. Set aside the whipped cream in a separate bowl.
- In the same bowl used for whipping the cream, beat the softened cream cheese, powdered sugar, vanilla extract, and orange zest with an electric mixer until smooth and creamy, about 1 minute.
- Gently fold the melted chocolate into the cream cheese mixture until well combined.
- Fold the whipped cream into the cream cheese and chocolate mixture, being careful not to deflate the air bubbles.
- Scrape the cheesecake mixture into the prepared pan, smoothing the top as evenly as possible.
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- To prepare the ganache topping, melt the semisweet chocolate and heavy cream in a double boiler or microwave until smooth.
- Once the ganache is melted, stir in the orange zest and pour over the chilled cheesecake. Spread it evenly over the top with a spatula. Serve immediately or refrigerate until set.
Nutrition
Notes
This cheesecake is a crowd-pleaser with its creamy texture and rich chocolate flavor, complemented by the freshness of orange zest. It's the perfect treat for a special occasion or a sweet indulgence any time!