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Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Each bite is smooth, intense, and perfectly balanced—making it a show-stopping dessert for holidays, birthdays, or any time you’re craving a chocolate fix worthy of celebration.
And the best part? This cheesecake is easier to make than it looks. Follow the step-by-step instructions below (without any changes to your original recipe!) and get ready for a stunning, bakery-quality result.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 5 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices

Ingredients
  

For the Oreo Crust

  • 35 whole Oreos
  • 1/4 cup salted butter melted (56g)

For the Chocolate Cheesecake

  • 4 oz semi-sweet chocolate chopped (113g)
  • 4 oz milk chocolate chopped (113g)
  • 32 oz full-fat cream cheese at room temperature (block style – 904g)
  • 1 cup cocoa powder 100g
  • 1 1/2 cups granulated sugar 308g
  • 4 large eggs at room temperature
  • 3/4 cup full-fat sour cream at room temperature (180g)
  • 1 1/2 tsp corn starch
  • 2 tsp vanilla extract
  • Pinch of salt

For the Chocolate Ganache

  • 5 oz semi-sweet chocolate finely chopped (141g)
  • 5 oz heavy cream 150g

For the Chocolate Whipped Cream

  • 3 tbsp cocoa powder
  • 1 tbsp vanilla extract
  • 1/4 cup powdered sugar 29g
  • 1 1/4 cups cold heavy cream 300g

Instructions
 

Make the Crust

  • Preheat oven to 350°F. Spray a 9-inch springform pan and make sure the bottom is secure.
  • Pulse the Oreos in a food processor until finely crushed. Mix the crumbs with melted butter and press the mixture into the bottom and slightly up the sides of the pan.
  • Bake for 10 minutes, then set aside.
  • Keep the oven at 350°F.
  • Fill a large pot with water and set it on the stove to boil—you’ll need it for the water bath.

Make the Cheesecake Filling

  • Make sure all your cold ingredients are room temperature.
  • Melt both chocolates in 30-second intervals in the microwave, stirring in between, until smooth. Set aside.
  • In a large bowl, beat the cream cheese for 1–2 minutes until creamy.
  • In a separate small bowl, whisk the sugar and cocoa powder together, then beat it into the cream cheese until smooth.
  • Add eggs one at a time, mixing on medium speed until just incorporated. Do not overmix.
  • Scrape the bottom of the bowl often to avoid hidden cream cheese lumps.
  • Add the melted chocolate, vanilla, sour cream, corn starch, and salt. Mix until just combined.

Prepare the Water Bath

  • Place your springform pan on the middle rack.
  • Place a roasting pan on the rack below, OR wrap the springform pan in foil and set it inside a 10-inch cake pan placed in the roasting dish.
  • Pour boiling water into the roasting pan.

Assemble & Bake

  • Pour the cheesecake batter over the crust.
  • Bake 60 minutes. It should have a slight wobble in the center and reach 155–160°F internally.
  • Turn off the oven and crack the door open. Cool inside for 1 hour.

Let the Cheesecake Cool Completely

  • Remove from the oven, remove foil, and place on a wire rack for 1 hour.
  • Cover with foil and refrigerate at least 6 hours or up to 1 day.

Make the Ganache

  • Place chocolate in a small bowl. Heat heavy cream until simmering, pour over the chocolate, let sit 4 minutes, then stir until smooth.
  • Pour ganache over the chilled cheesecake, letting it drip slightly over the edges.
  • Chill for a few minutes to set.

Make the Chocolate Whipped Cream

  • Add all ingredients to a bowl and beat on high until stiff peaks form.
  • Pipe or spread over chilled ganache.

Serve & Store

  • Slice and enjoy!
  • Store leftovers in the refrigerator for 3–4 days in an airtight container.
Keyword Triple Chocolate Cheesecake