Copycat Cheesecake Factory Tuxedo Cake

My friend Jacqui and I try to plan a “Mommy’s Day Out” every few months or so. Our hubbies watch the kiddos, and we drive to D.C. to visit luxe kitchen stores and drool over Le Creuset and Staub cookware.  We love every minute of it, and we always.  Always.  ALWAYS.  Eat lunch at the Cheesecake Factory.

During our latest outing, we tried the Tuxedo cake.  And when our waiter brought out that gorgeous, 4 layer dessert surrounded by the bewitching black and white ribbon, we swooned.  We tasted each layer– and savored and swooned some more.  And then Jacqui said, “Do you realize that we have been moving in slow motion ever since this dessert arrived at the table?”  Ahhhh, it was so true.  We had literally been lifting our forks, in a semi-comatose state, and droning on in slow motion as our eyes rolled back in our heads.  bwahaha.  I knew right away that I had to try to recreate this divine dessert at home.  And I even used a variation of one of my favorite gluten free cake recipes from Melanie Cooks, so that the entire dessert can now be made in a gluten free variation, if you leave out the Oreo crust. And you know what?  I think it might *actually* be even better than the original.

What are we waiting for?   Let’s do this!

Copycat Cheesecake Factory Tuxedo Cake

Chocolate Cheesecake Crust Ingredients: (leave this crust layer out if you prefer a GF cake)

2 cups crushed chocolate sandwich cookies

4 tbsp. melted butter or margarine

Chocolate Cake Ingredients: (based on original recipe developed by Melanie Cooks)

1/2 cup semi-sweet chocolate chips

4 tbsp. butter or margarine

6 tbsp. white sugar

2 eggs, beaten

1/4 cup cocoa

Chocolate Cheesecake Layer Ingredients:

1 package (8 oz.) cream cheese, softened

6 tbsp. white sugar

3 tbsp. milk

1 egg, room temperature

1/4 cup sour cream

3/4 tsp. vanilla extract

1 tbsp. flour

1 cup semi-sweet chocolate chips, melted

Chocolate Chip Mascarpone Cream Layer

1.5 cups heavy cream

1/4 cup powdered sugar

1 tsp. vanilla extract

1 package (8 oz.) cream cheese, softened

1/4 cup sour cream

1 cup white chocolate chips, melted

1/2 cup mini semi sweet chocolate chips

Chocolate Ganache Layer

1/2 cup heavy cream

1 cup semi-sweet chocolate chips


Start by making your chocolate cookie crust.  Crush cookies in a food processor and stir together with melted butter.  Press cookies on the bottom and 1″ up the sides of prepared 9″ springform pan (to prepare pan, spray with cooking spray, line with parchment paper, and respray with cooking spray).  Set crust aside and make cake layer.

To make cake layer, melt chocolate chips and butter in the microwave, stirring every 30 seconds until just combined.  Whisk in the rest of ingredients until smooth.  Pour into prepared crust and set aside.

To make cheesecake layer, cream together room temperature cream cheese and white sugar until smooth.  Mix in milk and egg and mix. Stop mixer and scrape down sides, then remix to make sure that everything is fully incorporated.  Mix in sour cream, vanilla, and flour.  Slowly drizzle in melted chocolate, running mixer on low while you add chocolate.  Carefully pour cheesecake mixture on top of cake batter and smooth it to edges, as evenly as you can.

Bake cheesecake/cake at 350 degrees for 40-45 minutes, until cheesecake is set in the center and springs back lightly when touched.  A toothpick inserted into the center will come out creamy, but not liquidy.  It will not be dry, or the cheesecake is overdone.  Mainly, check for “spring back” when you lightly touch the center.  Allow cheesecake to cool completely before continuing.

To make chocolate chip mascarpone cream layer, start out by making the whipped cream.  With the whisk attachment of your mixer, beat the cream, powdered sugar, and vanilla together until mixture forms soft peaks.  Remove whipped cream to a separate bowl, and without cleaning original mixer bowl, switch to paddle attachment and whip your softened cream cheese (by itself) until it is smooth and has no lumps.  When cream cheese is smooth, add in sour cream and mix until combined.  Stir in melted white chocolate and mix.  Pour in reserved whipped cream and slowly mix until combined.  Fold in mini chocolate chips and add mixture on top of cheesecake.  Smooth evenly overtop.  Chill for several hours.

To make chocolate ganache, mix cream and chocolate chips and heat in the microwave, stirring every 30 seconds, just until chocolate is melted and can be stirred into cream.  Pour ganache overtop of mascarpone layer and smooth evenly to edge.

Place entire tuxedo cake in the refrigerator overnight before releasing from springform pan and cutting into slices.

Wowza.  That sounds super complicated, but it’s not hard. It’s just a lot of steps. If you keep your head on straight, it will be no problem at all.  😉 And don’t worry– I’m going to walk through all the steps with you. 🙂  Let’s take a look at the process in pictures. 🙂

Take a deep breath, pilgrims! 🙂  This dessert takes a while. It has a LOT of steps.  BUT . . . it isn’t *hard.*  If you just read through the steps and make sure you understand everything, you’ll do fine.  🙂  Let’s divide it into 5 basic “recipes.” Because, actually, that’s what it is. You are making 5 little layers in 1 gorgeous dessert.  Split them apart and it won’t seem so overwhelming.  😉

Let’s start out by making our chocolate cookie crust.  *Note: if you want to make this dessert GLUTEN FREE, just skip the crust and move right on along to the next layer– the GF cake.  😉

You can use any kind of chocolate sandwich cookie you want.  You can use Oreos, or something more like a Duplex cream.  I used Duplex Creams because that’s what I had on hand.  Use a food processor (I have this sweet little guy from Black and Decker, here) to grind up 2 cups of cookie crumbs.  Sometimes when I’m hauling out the food processor, I go ahead and grind more cookie crumbs than I need.  Measure out 2 cups of extra crumbs and label them.  Throw them in the freezer, and then next time you need a quick crust, you are ready to roll. 🙂  And you can’t tell me you’ve never wanted to grind up an entire pack of Oreos.  I mean, seriously.  😉

Mix in your melted butter or margarine and stir to combine. Your mixture won’t really be “wet,” per sa. It will kind of clump a little bit and stick together slightly. You don’t want a super moist crust, or the fluid will leak out of the spring form pan during baking and burn.  Don’t ask me how I know this. 😉

Anytime you make a cheesecake or “cheesecake-esque” dessert, you have to prepare your pan.  This part is kind of a pain, but trust me.  When you pull a gorgeous, perfect dessert out of your pan, you’ll thank me for this.  😉

First of all, you will need a 9″ springform pan.  And sadly, it needs to be a decent one. I used to have an old, beat up refugee that I got from goodwill or something, and it leaked like a the press leaks secrets before election day.  No. You don’t want that.  Get yourself a springform pan that treats yo’ cheesecake like it’s gold at Fort Knox. Ain’t nothin’ gettin’ outta’ there.  😉

Spray your springform with cooking spray. Then trace the bottom of the pan on parchment paper and cut out a circle for the bottom, and a few rectangles of parchment paper for the sides.  Kind of “stick” the parchment to the cooking spray.  I use chip clips to hold everything together. Chip clips are like the Spandex of the cheesecake wardrobe. They just hold it all together.  😉  Once you have your parchment in place, respray with cooking spray.

Press your cookie crumb/butter mixture about 1″ up the sides of the springform pan, and over the bottom.  Lightly press into place.

Next, let’s talk about one of my VERRRY favorite topics: cake.  This cake is one of my favorite gluten free chocolate cakes, and I have lightly adapted it from the original stunning recipe by Melanie Cooks.  We met Melanie on Meet the Neighbors, once, and I have been a huge fan of her delicious recipes, ever since!  🙂  Start out by melting your chocolate chips and butter or margarine in the microwave, stirring every 30 seconds just until the chocolate is melted and can be stirred together with the butter.

When your chocolate and butter are melted into ooey, gooey loveliness, go ahead and whisk in the white sugar, eggs, and cocoa.  Divine, isn’t it?  Chocolate cures a multitude of sins. 😉

Pour your cake batter into the prepared crust resting comfortably in your METICULOUSLY prepared springform pan.  😉  There won’t be much cake batter, but spread it gently across the bottom.  Don’t worry that the batter won’t completely come up over the crust.  We will get to that . . . momentarily. 😉

Next, let’s talk about ANOTHER of my favorite topics.  Cheesecake! 😀  To make the best cheesecake, you should have your ingredients at room temperature before you begin. Just like people, cheesecake “doins'” don’t like to be chilled.  They get the partayyyy started much more easily when they can warm up and take their coats off.  😉  If you get your ingredients out of the fridge about 1/2 hour before you need them (and with all the steps of this dessert, getting them out when you start should work just fine ;), that works perfectly.  🙂

Start out by whipping your room temperature cream cheese and white sugar together with the paddle attachment of your stand mixer.  Whip until all the lumps are gone, and your mixture is smooth and creamy.

Next, add in your milk and egg and beat.  Stop the mixer and scrape down the sides of the bowl.  Then re-mix.  This step just makes sure that no cream cheese hides out on the edges and doesn’t want to play with the other ingredients at recess.  😉  Add in the sour cream, vanilla, and flour, and give it another whirl in the mixer.  Oooh you are so good at this. I love working with you.  😉

Next, take your cup of chocolate chips and melt them in the microwave, stirring every 30 seconds.  When they are *just* melted (they don’t have to be hot), pour them slowly into the cheesecake mixture, with the mixer going as you drizzle.  You should have a divine, super creamy batter.  Ohhhh yeahhhhhh!

Pour your cheesecake batter carefully onto the cake batter.  If you’re careful, the 2 batters won’t mix.  Use an offset spatula to gently smooth the cheesecake batter to the edge of the pan, covering (or mostly covering. Come on. We aren’t using the ruler, here 😉 the rest of the crumbs.  Place your springform on a cookie sheet (in case of that pesky butter leaking.  Trust me), and bake your cheesecake at 350 degrees for 40-45 minutes, until cheesecake is set in the center.

And how, do you say, will I know that the cheesecake has reached this mythological state called “being set”?  Because, ya know . . . cheesecake is something I ALWAYS mess up. It’s always overdone or underdone, and ya know . . . *chews gum* I need like, some help heaaaaaahhhhh. *pops gum*

So glad you asked.  Your cheesecake is “set” when you can lightly touch the center, and it will spring back a little bit. You won’t leave a mark with your finger.  The cream is firm enough to pop back up when lightly touched.  Also, if you insert a toothpick into the center, it will come out with a creamy chocolate on it.  The cream is ok.  There should not be any liquid, or the cheesecake is not quite done. And it shouldn’t come out completely clean, or the cheesecake is probably overdone.  The easiest way is to use an oven thermometer (ovens are usually waaayyyy off on the temperature they claim to have) and bake it at 350 degrees for 40-45 minutes. 😉

When your cheesecake is done, put it in the fridge to cool down.  You want your cheesecake to be cooled, completely, before you add on the next layer– the deeeeeelicious chocolate chip, mascarpone cream layer! 🙂  Let’s start out by making our whipped cream, because, let’s face it . . . the mixer bowl is prime real estate in this recipe.  😉  Mix together your heavy cream, powdered sugar, and vanilla together using the whisk attachment of your mixer. Gradually raise the speed until your mixture forms soft peaks.  Scrape the whipped cream out into a separate bowl.  And get this . . . DON’T WASH THE BOWL. Yep.  Leave it dirty for the next step.  You’re welcome. 😉

In the same, creamy bowl, we are going to make “cheater mascarpone.”  😉  What?  We are CHEATING?!?!?  *bottom lip trembles.*  Well, I couldn’t find mascarpone cream at the store.  It can be kind of hard to find sometimes.  But a combo of cream cheese, sour cream, and heavy cream make a decent substitute.  See why I said not to wash your bowl?  😉

Start out by creaming your room temperature cream cheese by itself.  For this job, switch out the whisk for your paddle attachment. Whip your CC until you have a smooth mixture with no lumps. Add in your sour cream. Mix well.  Stop the mixer.  Scrape down the sides.  Remix.  Why does this sound familiar?  hehe. Yeah. You will be a mixing expert by the time we are done, here.  😉  Once you have the cream cheese and sour cream all nice and mixed, drizzle in your melted white chocolate.  Whip again as you drizzle the melted chocolate into your divine concoction.  Add back in your reserved whipped cream and set the mixer on low just until combined.  Yes. We are cheating on the mascarpone, and we are cheating on the “folding” step, too.  😉  I won’t tell if you don’t.  Shhhh.  😉  This dessert takes so many steps.  Let’s save some time if we can. 😉

Use a spatula to fold in the mini chocolate chips. Oh gosh. This stuff is DIVINE, right here.  Make sure you arm wrestle the kids for bowl-licking rights on this one. 😉

By this time, your cheesecake layer should be cool.  Spread the “cheater mascarpone” 😉 on top of the cheesecake and smooth it to the edges.  Then back into the fridge for a few hours to let this layer chill out.

Rejoice!  We are ALMOST done!  This is the final step!  🙂  Take your ganache ingredients (chocolate chips and heavy cream) and mix them in the microwave, stirring every 30 seconds, just until you can stir the chocolate into the cream.  It doesn’t take long– 30 seconds to a minute should be plenty of heat time. Keep stirring and watch the chocolate melt into glorious, shiny ganache.  Ahhhh.  Gorgeous.  Ganache is the way to give others chocolate envy.  😉

Spread your ganache on top of the mascarpone layer and smooth it to the edges.  Make a cool pattern if you want.  Then, put the entire dessert in the fridge, overnight.  I know it’s hard to wait.  I KNOW.  But you want to make sure that all your layers are solid before you cut into this beauty.  We worked hard for all those layers– we don’t want to mess them up by cutting into this cake before it’s chilled out sufficiently.  You’re welcome.

Copycat Cheesecake Factory Tuxedo Cake

After the cake has rested in the fridge overnight, pop open the springform pan and slice into this gorgeous beauty.  Oh my goodness.  Those layers were a pain, but now look at that. How GORGEOUS is that?!

Copycat Cheesecake Factory Tuxedo Cake

Drizzle slices with chocolate syrup and some whipped cream.  Maybe put a little sprig of mint on there, just for color.  Sigh.  Isn’t it gorgeous?

Copycat Cheesecake Factory Tuxedo Cake

Savor every bite.  You earned it. 😉

You did it. And I’m just so proud of you.



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  1. Sarah

    Hi I’d like to make a smaller cake probably 7” in size. What adjustments should I make?

    1. Emilie (Post author)

      Hi Sarah. I have never tried a smaller size, but generally when I’m downsizing a recipe, I make it as the recipe states, then pour it into 2 smaller containers (whatever fits, using my “this is the size I need” one first and a leftover one) and keep an eye on them during baking, as a smaller cake will take less time. It will take some experimentation, but when you figure out what works best I would write down your findings for next time in the pan size you use most 🙂 Good luck!

  2. Mason

    First time ever making a cheesecake and it turned out great!! I was really worried the whole time till I cut the first slice, and it tasted just like a Tuxedo cheesecake *_*

    I had to improvise a bit when I realised I didn’t have sour cream, but some heavy cream + lemon juice did the job!

    Only change next time that I might make is a little less mascarpone and a bit more chocolate cake!

    1. Emilie (Post author)

      Oh that makes me so happy to hear! 🙂 The only reason I didn’t make the cake larger is that the finished cake with all the layers is quite thick– but of course you could choose to do a larger cake and reduce or eliminate the other layers. Great substitutions on the sour cream! So glad you liked it. 🙂 — Emilie

    2. Jenny Arnold

      How do you make the cake part of the recipe?

      1. Emilie (Post author)

        Hi Jenny– you can feel free to stop before the cream layers if you want the cake by itself. Hope this helps– Emilie

  3. Kim

    Perhaps a stupid question – for the base, do I crush the cookies intact or scrape off the cream centres first?

    1. Emilie (Post author)

      Not a stupid question at all 🙂 I throw the whole Oreo cookie (filling and all) into the food processor and grind them into crumbs. No icing scraping necessary <3 Hope this helps! -- Emilie

  4. Jacquelyn White

    I love this recipe and have made it several times by request! The only issue I have is mixing the melted white chocolate; it seizes once I add it to the cream cheese mixture. Any suggestions to keep this from happening? Or is it supposed to be chip-like in the mixture?

    1. Emilie (Post author)

      That makes me so happy to know that your family has come to enjoy it! 🙂 That makes my day! Regarding the seizing of the white chocolate, hmmm. That’s a curious conundrum. I have never had the white chocolate seize up on me when added to the cream cheese. However I will say that in other recipes (even simple ganache), I sometimes will get seizing white chocolate if I’ve had it in the freezer. Previously frozen chips never seem to want to cooperate, even when thawed, for me. Could that be the issue? If not, you could always substitute white chocolate candy melts for the chips, or just enjoy the white chocolate chips in the layer, which probably honestly would provide a nice little bit of texture. Best of luck and thanks for stopping by! 🙂 — Emilie

  5. Donna

    If I wanted to use mascarpone cheese for the white layer (not cheater), do you have a recipe for that? Thanks!!!

    1. Emilie (Post author)

      Hi Donna; my “cheater mascarpone” has worked so well that I have always just kept with that. If I were substituting real mascarpone I would put in equal amounts to the cream cheese and sour cream and taste, as the sugar may need to be adjusted. Hope this helps!

  6. Rick

    Hello Emilie, I am about to try this recipe… I always bake my cheesecakes in a bain marie… can I do the same with this recipe?

    Thanks in advance.

    1. Emilie (Post author)

      Hi there Rick– yes you absolutely can use a traditional Bain Marie. Just be sure to wrap the cheesecake super well in foil so that no water gets into it. 🙂 Happy baking! — Emilie

      1. Garrick Thurmond

        Awesom!!! Emily, Thank you! Happy New Year.

        1. Emilie (Post author)

          You’re so welcome I hope you and your family enjoy it 🙂 — Emilie

  7. Sarah

    Why does my melted chocolate hardens right away after pouring it on the cream cheese mixture.

    1. Emilie (Post author)

      Hi Sarah. The ganache hardens when it chills. If your cream cheese layer is quite cold, then that is probably why your chocolate is hardening immediately. If it’s too stiff you can add a few more tbsp. of cream when you prepare it for next time. — Emilie

      1. Joanna

        Hello! I just made this recipe and I am unsatisfied with how my cheesecake came out of the oven. I baked it at 350F for 40 minutes. It came out dry and crackly on top. When I make other cheesecakes it is slightly jiggly in the middle, springs back, and has a slight sticky-ness to them. But not this one! Did i do something wrong?

        1. Emilie (Post author)

          Hi Joanna. Thanks for reaching out. It’s hard to tell without seeing the cheesecake, but it sounds to me like it was overbaked. Each oven is different, and I try to give my best time estimates based on what works in my oven. A few things that may help next time: get an oven thermometer, if you don’t have one already. The first time I used one I was amazed that at times my oven was 50 degrees higher than what it said on the display. Second, keep an eye on the cheesecake itself. You are exactly right– you are looking for that “slight jiggle” in the center. When you see that, no matter how long it takes, the cheesecake is done in your oven. If you are still having trouble with your cheesecake drying out, you can try a tray of boiling water underneath the cheesecake as it bakes to add moisture to the air. I hope this helps!

    2. Sarah

      Thanks for your response. It’s the melted chocolate for the chocolate cheesecake and mascarpone layer. Once I pour it in it becomes a big hard blob. It doesn’t seem to blend to the mixture. Should I also put my heavy cream to room temperature or can I use it cold?

      1. Emilie (Post author)

        Hi again Sarah, the mascarpone layer has chocolate chips which do not need to be melted, so I am figuring you mean the chocolate cheesecake layer underneath. There are a few reasons your chocolate may be seizing (going into a hard ball and not stirring in). The most common reason is if you get water (even a drop) into your chocolate; this drop of water will cause the chocolate to seize up (and you have to start again). This happens sometimes if you grab a dish out of the dish drainer and don’t notice there is a droplet of water still on it. Another reason I have had chocolate refuse to melt in the past is if I have stored it in the freezer. Freezing it seems to have an adverse effect on the melting abilities. Finally, if your chocolate is a higher cacao content it will also not want to melt as smoothly. For this recipe I am using regular semi-sweet chips which do not have a super high cacao count (like the more primo brands of dark chocolate). For the ganache layer you do not need to allow the cream to come to room temperature, but can use it cold as you will be warming it in the microwave. I hope this helps! Happy baking. — Emilie

        1. Sarah

          Thank you so much! Will take note of this 🙂

          1. Emilie (Post author)

            I hope it turns out great! Keep me posted 🙂

  8. Brianne Angelopoulos

    I will try all those suggestions! Thank you so much for getting back to me so quickly, and thanks again for the recipe!!! ?

    1. Emilie (Post author)

      You’re so welcome. I thought about it some more last night, and I thought of something else– sometimes the crust gets hard if the butter is leaking out of the springform (I had a pan that must have been slightly warped and it would always leak, but I never knew it because I had wrapped the bottom in foil). If you are seeing any butter leaks that might be it, too. To counteract this you can make sure the pan isn’t leaking (just place it on a cookie sheet next time you bake with it and see if there is a circle of residue left behind), or decrease the butter a little bit so that you have less “wet sand” and more “barely moist crumbs.” Both of those should help. Merry Christmas and happy dessert making! 🙂 — Emilie

  9. Brianne Angelopoulos

    Hi! I’ve made this cheesecake several times, it’s a favorite in our house so thank you for the recipe!! The only thing I struggle with is the crust gets really hard, like a knife can’t even cut easily through. Any tips? Is it the pan I’m using? Still tastes delicious though! ?

    1. Emilie (Post author)

      Aww that makes me so happy to know it has brought joy to your family! 🙂 That really makes my day. Regarding the hard crust, sometimes I get a tough crust if I get too much heat on the bottom (like, winter when my stove is struggling to keep up with my cold kitchen and the element on the bottom is staying on to compensate, overcooking the bottom). To compensate I sometimes move up my rack (farther from heating element), place 2 cookie sheets underneath to block some of the heat, or at times make my crust a little thicker (rather than building up the sides– I just use all the crust on the bottom). All of those things seem to help. I hope it solves the dilemma! Happy baking! — Emilie

  10. Christine Kroboth

    How long does this cheesecake take to make?

    1. Emilie (Post author)

      Usually I work at it through the day prior to when I need it. That gives me time to let the layers cool in between, then the entire thing to set overnight and get completely chilled. You want to make sure it completely chills so that the layers remain distinct when you cut it. Hope this helps.

  11. Josi

    Making this cake for my mom-looks awesome- can the cake sit for two days?

    1. Emilie (Post author)

      Yes you can leave it for several days in the refrigerator (shouldn’t be left at room temp) as long as it’s covered. I hope she enjoys it 🙂

      1. Caitlyn

        Hey hun, Could you make the mascrapone and ganache layers the night before and then keep them in the fridge until you start making the rest of the cake?

        1. Emilie (Post author)

          Hi there Caitlyn– I have never tried this but it’s an intriguing, time saving question. I *think* you could make the mascarpone layer in advance but it may need to be re-whipped slightly before spreading if it’s too thick, but I do think you could make that layer ahead and store it, covered, in the fridge until you were ready to assemble the dessert. The ganache I don’t think you could make ahead, since it gets quite firm when hard. I think it would be too firm to spread after it was in the fridge (almost like a solid chocolate block). I hope this helps! — Emilie

  12. Brandy T

    On the chocolate cake part do i need to use flour or anything or just the ingredients that are listed?

    1. Emilie (Post author)

      Hi there Brandy– this is a flourless chocolate cake layer, so you won’t need flour. You just need the ingredients listed. Thank you! — Emilie

      1. Debbie Siegismund

        Hi Emilie my daughter and I are getting ready to make several of these for prom this coming weekend and was wondering if we can make them ahead and freeze the cheesecake and thaw and serve if it would be ok? Thanks

        1. Emilie (Post author)

          Hi Debbie, I have never made this ahead in the freezer but I don’t see why you couldn’t do it. I would probably make the cheesecakes ahead of time and freeze those (individually wrapped in plastic wrap and several layers of heavy duty foil), but make the other layers fresh. Good luck! — Emilie

  13. Tiarra Wright

    This is my favorite cheesecake in the world and I recently made it myself! My entire family fell in LOVE with your recipe. So much that my 15 year old stepson asked if I can teach him how to make it for his mom for Mother’s Day. So guess what we are doing today!!??

    1. Emilie (Post author)

      Awwww that makes me so happy! There is nothing better than hearing that Mamas and kiddos can make this recipe together and turn it into a beloved family favorite! You made my day! Thank you! 🙂 — Emilie

  14. Angela Mota

    This recipe is incredible! Thank you! The number of steps seems daunting, but it was easy to put together.

    1. Emilie (Post author)

      That makes me so glad to hear! I agree– there are lots of steps but it’s not too bad if you just take them one step at a time. Thanks for taking time to comment, and I’m so glad you like the recipe! 🙂 — Emilie

  15. Laura Beck

    My Favorite CF cheesecake!! But I DO have mascarpone cheese. How can i substitute that?? Do i still add sour cream?

    1. Emilie (Post author)

      Hi there! My “cheater mascarpone” worked so well that I actually never tried with the real thing! haha. But if I were going to use real I would substitute an equal amount of mascarpone for the cream cheese and sour cream in the white layer (leave other ingredients the same). Give it a little taste and see if it’s sweet enough for you before you add that layer to the dessert, since cream cheese is a bit sweeter. Let me know how it turns out! 🙂 — Emilie

  16. Lisa

    Such an amazing recipe!! Thank you! We’ve made it twice in the past month and gotten so many compliments from those who have tried it! Also passed the recipe onto people!

    1. Emilie (Post author)

      That makes me so happy! Glad you liked it! 🙂

  17. Amy

    My 14 year old made this as part of a Culinary Arts class assignment (at home – since we are all homeschooling now). It was seriously amazing! Best copycat recipe we’ve tried – great job!

    1. Emilie (Post author)

      Oh this makes me so happy! Thank you for taking time to share this– it made my day! 🙂 — Emilie

  18. Amena

    Is there supposed to be any flour in the chocolate cake part ( the second layer which is on top of the cookie crust)?

    1. Emilie (Post author)

      Hi Amena– there is actually no flour in the cake layers (which makes it gluten free if you leave out the cookie crust). Hope this helps! — Emilie

  19. Denise Phillips

    This may be a stupid question, but do you remove the filling from the Oreos before crushing the cookies or do you use the whole cookie?

    1. Emilie (Post author)

      Hi there Denise– not a stupid question at all. 🙂 I do not remove the filling, but just put the whole cookies into the food processor before processing. 🙂 Hope this helps. Thanks for stopping by. — Emilie

  20. Rose

    You. Are. Awesome. Your step by step was both amusing good and easily accomplishable???

    1. Emilie (Post author)

      Haha you are the best. Thank you for telling me that. I’m smiling 🙂 Thanks for stopping by! 🙂 — Emilie

  21. Mercy

    I made this yesterday for my 9 year old for his birthday since he requested the cheesecake factory chocolate tuxedo cheesecake. It was AMAZING! Everyone loved it and said it was the best cheesecake they ever had. Thanks for this awesome recipe!

    1. Emilie (Post author)

      I am smiling right now. Nothing makes me happier than hearing things like this. Happy birthday to your little guy, and I’m so glad he loved it. <3 -- Emilie

Comments are closed.