Ingredients
- 1½ cups crushed Nilla Wafers (about 45–50 cookies)
- 6 tbsp powdered sugar
- 6 tbsp cocoa powder
- Brownie batter (from a box mix or homemade)
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- Whipped cream, cherries, and hot fudge (optional garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a springform pan with parchment paper.
- Mix crushed Nilla wafers, powdered sugar, and cocoa powder; press into pan to form crust.
- Prepare brownie batter. Pour half over the crust and bake for 20 minutes. Let cool slightly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
- Pour cheesecake filling over brownie base. Dollop remaining brownie batter on top and swirl with a knife.
- Bake for 50–55 minutes until center is just set. Turn off oven, leave cheesecake inside with door slightly open for 1 hour.
- Cool completely, then refrigerate at least 4 hours or overnight.
- For ganache: heat cream until simmering, pour over chopped chocolate, stir until smooth. Spread over chilled cheesecake.
- Top with whipped cream, hot fudge, and cherries before serving.
Notes
- Swap Nilla wafers for Oreos for a richer crust.
- Add caramel or peanut butter swirls for extra flavor.
- Serve slices with ice cream for a sundae-style twist.
- Best made a day ahead for easier slicing and full flavor.
- Store in fridge up to 5 days or freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 42g
- Sodium: 310mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 135mg
