Description
Rich layers of chocolate embrace creamy cheesecake perfection in this triple chocolate cheesecake masterpiece. Chocolate lovers will swoon over intense cocoa depths and silky smooth textures that make each forkful a delectable indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese
- 4 large eggs
- 8 ounces (226 grams) bittersweet or semi-sweet chocolate
- 1 ¾ cups (350 grams) granulated sugar
Crust Ingredients:
- 20 Oreo cookies
- 5 tablespoons (75 milliliters) butter (melted)
- ⅓ cup (40 grams) unsweetened cocoa powder
Additional Ingredients:
- 1 cup (240 milliliters) sour cream
- ½ cup (120 milliliters) heavy cream
- 1 teaspoon vanilla extract
- ¾ cup (135 grams) milk chocolate chips
- ½ cup (120 milliliters) heavy cream
Chocolate Whipped Cream:
- 1 cup plus 2 tablespoons (270 milliliters) heavy cream
- ½ cup (90 grams) milk chocolate chips
Garnish:
- Chocolate curls (optional)
Instructions
- Prepare the springform pan by spraying sides with nonstick baking spray at 325°F.
- Pulverize Oreo cookies into fine crumbs using food processor or rolling pin.
- Mix melted butter with cookie crumbs until evenly distributed.
- Press cookie mixture firmly into pan bottom to create crust.
- Bake crust for 10 minutes, then remove and cool completely.
- Combine cocoa powder and sugar to prevent lumping.
- Beat cream cheese until smooth and creamy.
- Incorporate cocoa mixture into cream cheese, mixing thoroughly.
- Melt chocolate and heavy cream together in microwave, stirring between 30-second intervals until smooth.
- Blend melted chocolate into cream cheese mixture until fully integrated.
- Add vanilla extract, then incorporate eggs one at a time, mixing completely between additions.
- Fold in sour cream until well combined.
- Wrap springform pan with two layers of foil and place in water bath.
- Pour cheesecake batter over prepared crust.
- Bake 1 hour 20-30 minutes until center slightly jiggles like jello. Cool in oven with door cracked for 1-2 hours, then refrigerate overnight.
- Create ganache by melting chocolate chips with heavy cream in microwave.
- Pour ganache over chilled cheesecake.
- Sprinkle chocolate curls in center of ganache.
- Prepare chocolate whipped cream by melting chocolate with cream.
- Whip remaining cream until soft peaks form.
- Fold small portion of whipped cream into melted chocolate.
- Combine chocolate mixture with remaining whipped cream, beating until stiff peaks develop.
- Transfer chocolate whipped cream to piping bag with 1M tip.
- Pipe decorative swirls around cheesecake edges.
- Refrigerate until serving and store in refrigerator.
Notes
- Prevent cocoa powder lumps by mixing it with sugar before adding to cream cheese, ensuring a smooth, lump-free filling.
- Use room temperature ingredients like cream cheese and eggs to create a silky, crack-free cheesecake texture that blends seamlessly.
- Wrap the springform pan tightly with foil to prevent water from seeping into the crust during the water bath baking method, maintaining a perfect crust.
- Chill the cheesecake overnight for maximum flavor development and to help set the structure, allowing the flavors to meld and intensify.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 487 kcal
- Sugar: 40 g
- Sodium: 210 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg