Triple Chocolate Cheesecake
This rich triple chocolate cheesecake features a crunchy cookie crust, creamy cocoa filling, and glossy chocolate ganache, perfect for any chocolate lover.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs (Oreos or chocolate grahams)
- 0.25 cups sugar
- 0.5 cups unsalted butter, melted
For the filling
- 3 8 oz cream cheese blocks, softened
- 1 cups sour cream
- 0.75 cups sugar
- 0.5 cups cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- 0.5 cups heavy cream
- 0.5 cups melted semi-sweet chocolate chips
For the ganache
- 0.5 cups heavy cream for ganache
- 4 oz semi-sweet chocolate, chopped
Instructions
Preparation
- Preheat oven to 325°F (163°C).
- Make the crust: mix cookie crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9" springform pan. Bake 8–10 minutes. Cool completely.
Filling
- Beat cream cheese and 3/4 cup sugar until smooth. Add sour cream, cocoa powder, and vanilla; mix well.
- Add eggs one at a time, mixing gently after each. Stir in 1/2 cup heavy cream and the melted semi-sweet chocolate.
- Pour the filling over the cooled crust. Bake for 50–60 minutes — the center should still be slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
Ganache
- Heat 1/2 cup heavy cream until it simmers. Pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth. Cool slightly.
- Pour ganache over the chilled cheesecake and chill for 1 hour to set.
Serving
- Serve with chocolate curls, whipped cream, or fresh berries. Store in the fridge for up to 3 days.
Notes
For clean servings, slice with a hot, clean knife. Store in an airtight container for freshness.