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3.67 from 3 votes

Oreo Dream Extreme Cheesecake

This Cheesecake Factory copycat recipe couldn't be more identical to the real thing. It has a chocolate cake on the bottom, layered with a whipped chocolate ganache frosting, Oreo cheesecake (with full Oreos inside), Oreo cookies & cream mousse, and finished with a final layer of ganache frosting. This is THE dream Oreo cheesecake. 
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 15 minutes
Author: Lori Vaughn

Ingredients

Fudge Cake

  • ½ cup all purpose flour
  • 3 TB cocoa powder (I prefer dark or dutch processed cocoa)
  • ½ cup granulated sugar
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 TB vegetable oil
  • 1 large egg
  • ½ cup + 2 TB milk

Chocolate Ganache Frosting

  • 16 oz (about 2 cups) semi sweet chocolate chips
  • 2 cups heavy whipping cream
  • (To make it even sweeter, feel free to add 1/2 cup of powdered sugar if desired. I keep it out due to the other sweet components, but some like it sweeter!)

Oreo Cheesecake

  • 24 oz (3 blocks) cream cheese
  • 1 cup granulated sugar
  • 2 TB all purpose flour
  • ¾ cup sour cream
  • 2 eggs + 1 egg yolk
  • 1 ½ tsp vanilla extract
  • 16 Oreo cookies

Oreo Mousse

  • ½ cup milk
  • 1 packet (2 1/4 tsp) whip it stabilizer *see notes for link and substitute
  • 1 cup + 2 TB heavy whipping cream
  • cup powdered sugar
  • ½ tsp vanilla extract
  • 3 oz white chocolate
  • 10 Oreo cookies, crushed

Garnish (optional)

  • 20 Oreo cookies (8 for the sides, 12 for the top for each sliced piece)
  • 6 oz (about 1 cup) mini semi sweet chocolate chips
  • 1 cup heavy cream (for optional freshly whipped cream)
  • ½ cup powdered sugar (for optional freshly whipped cream)

Instructions

Fudge Cake

  • Preheat oven to 350° F. Grease a 9" springform pan and set aside.
  • In a mixing bowl, whisk together all the dry ingredients until completely combined.
  • Add the vegetable oil, egg, and milk to the dry ingredients and whisk together just until combined. Don't over mix.
  • Pour cake batter into prepared pan and bake for about 12-15 minutes, until moist crumbs come out on a toothpick. Let it begin to cool in the pan for about 5-10 minutes, then transfer to a cooling rack. Once completely cooled, wrap well in plastic wrap.*

Chocolate Ganache Frosting

  • Place chocolate chips in a bowl.
  • Heat up the heavy cream till it's just barely reached a boil. Pour over the chocolate chips and cover, letting them sit for a couple minutes.
  • Whisk the two together. If it's not coming together, you can pop it in the microwave for a few seconds to melt them together better. Set aside to cool. You can speed up the cooling by storing it in the fridge.
  • Once it's cooled and you're ready to spread it onto the cake, place the hardened ganache in a mixing bowl with the whisk attachment. Beat until it's light and spreadable.
    I enjoy the rich, dark flavor, but you can add 1/2 cup powdered sugar if you prefer a sweeter flavor.

Oreo Cheesecake

  • Preheat oven to 325° F. Place a baking pan or roasting pan filled with about 1 inch of water in the oven while you prepare the cheesecake filling. The pan just needs to be large enough to fit your springform pan.
    (This water bath step is optional if you don't have a pan large enough. It just helps provide a nice slow, even bake & prevents cracks from forming in your cheesecake. The cheesecake will be covered so cracks aren't a huge deal - but it's a good time to practice!)
  • Using a handheld or stand mixer with paddle attachment, combine the room temperature cream cheese, flour, and sugar together until smooth and combined.
    (It's VERY important that the ingredients are at room temp to get a smooth, easy to mix, filling.)
  • Add the sour cream and vanilla. Stir again on low speed until just combined. Then one at a time, add the 2 eggs + 1 extra yolk. Once it's combined, stop the mixer immediately. You do NOT want to over mix this. Over mixing can cause cracking.
  • Grease a 9" springform pan and pour about 1/3 of the batter in. Then top with 8 Oreo cookies. Following that, add the remaining cheesecake batter and top with additional 8 Oreos. Push them in gently. It's okay if the top cheesecake layer is thin on top of those Oreos.
  • To do the water bath, wrap the bottom of the pan in aluminum foil to prevent water from leaking in. Gently tap the pan to remove any air bubbles, then gently set the springform pan in the water bath. The waterline should not be taller than the aluminum foil.
  • Bake for about 55-65 minutes. The center will be just slightly jiggly when it's ready, with the edges set. Turn the oven off, crack the oven door open, and leave it in there to slowly cool down for about 1 hour. (You can also leave it in there for up to 4 more hours if that's what ends up working in your schedule.)
  • Transfer it to the fridge and let it chill for at least 1 hour (or overnight) before assembling with the rest of the cheesecake. If you're making in advance to assemble later, wrap the cheesecake in plastic wrap to keep fresh.

Oreo Mousse

  • First preparer your Oreos by crushing them into small pieces. You can do this using a food processor or placing the Oreos in a plastic bag and beating with a rolling pin or meat mallet.
  • Put milk in a small bowl and pour the powdered gelatin over the top. Let it sit for about 5 minutes to allow the powder to absorb the milk. This is called "blooming". Once it's bloomed, put it in the microwave for about 15 seconds to melt the gelatin.
  • While the gelatin sits, melt white chocolate chips in a microwave safe bowl. Melt until the chips are almost melted, then mix until the remaining chips melt. This method helps to not over heat the chocolate that could cause it to seize and clump up. Set the chocolate aside to cool.
  • Using a hand or stand mixer, beat heavy cream and powdered sugar together until medium peaks form. Add vanilla extract and gelatin. Continue beating until stiff peaks form.
  • Add a about 1/4 of the heavy cream to the bowl with the chocolate to lighten up the chocolate, making it easier to incorporate with the rest of the whipped cream. It's okay to be a little vigorous with this mixing to make sure it's mixed up really well.
  • Add the chocolate/whipped cream mixture and crushed Oreos to the whipped cream. Gently fold together until evenly incorporated. If you're not ready to assemble the cheesecake right away, you can store this in the fridge until you're ready.

Assembly

  • CAKE: Put a small dollop of whipped ganache on the bottom of a cake board. Add the cake layer on top.
    (I like to use a cake board to make it easy to transfer, but you can also just stick it straight on a cake stand or large plate.)
  • FROSTING: Spread a very thin, even layer of frosting down on top of the chocolate cake.
  • CHEESECAKE: Add the Oreo cheesecake on top of the frosting.
  • MOUSSE: Spread the cookies & cream mousse evenly on top of the frosting.
  • FROSTING: Finely crush 8 Oreos just like we did above. Mix in a bowl with a cup of mini chocolate chips. Set aside.
    Use a spatula to swipe the edges of your layered cheesecake to clean off any excess that came out during any spreading. Then spread a thin layer of chocolate ganache frosting around the sides. Get a handful of your Oreo + chocolate chip topping and press it into the sides of the cheesecake where you just applied the frosting.
    Prepare a piping bag with a round piping tip and add whipped ganache. Pipe in a spiral on top of the cheesecake to mimic the look of Cheesecake Factory, or feel free to simply spread it or pipe as desired. Add 8-12 swirls on top and top each one with an Oreo if desired.
  • Store in fridge until ready to serve. Will keep fresh in the fridge for about 5 days. If desired, whip up a batch of freshly whipped cream to accompany each slice by beating together heavy whipping cream and powdered sugar until stiff peaks form. ENJOY!

Notes

SPREAD OUT THE STEPS: Spread out the steps to make it seem less daunting. All of the elements can easily be made in advance. The chocolate cake, frosting, and cheesecake can even be frozen if you really want to spread it out. I would not freeze the mousse layer. 
WHIP IT STABILIZER?: I love using this whip it stabilizer in my whipped cream and mousses. it helps keep things set very well and is easy to use, no blooming or anything necessary unlike powdered gelatin. I originally created this recipe with powdered gelatin but since then have come to love this stabilizer much better and hope its an easier alternative for you too. If you can't get it in time, you can still use powdered gelatin as an equal replacement.
Powdered gelatin can be found at most grocery stores near the jello. You just need to bloom the gelatin first by putting 1/2 cup milk in a small bowl and pour the powdered gelatin over the top. Let it sit for about 5 minutes to allow the powder to absorb the milk. This is called "blooming". Once it's bloomed, put it in the microwave for about 15 seconds to melt the gelatin. Combine in the whipped cream.