Triple Chocolate Cheesecake

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Indulge in the ultimate chocolate experience with this decadent triple chocolate cheesecake! It features a creamy chocolate cheesecake filling nestled in an Oreo cookie crust, topped with rich chocolate ganache. Perfect for any chocolate lover!

WHY YOU’LL LOVE THIS TRIPLE CHOCOLATE CHEESECAKE

  • Super Chocolatey: With an Oreo crust, a thick layer of chocolate cheesecake, a layer of chocolate ganache, and swirls of whipped chocolate ganache on top, every bite is bursting with chocolate goodness.
  • Super Creamy: The cheesecake filling is incredibly light and fluffy, ensuring a melt-in-your-mouth experience with each bite.

Triple Chocolate Cheesecake

Course Dessert
Cook Time 2 hours
Chill Time 8 hours
Servings 10 slices

Ingredients

**For the Oreo Crust:**

  • 32 Oreos
  • 6 tablespoons 84 g salted butter, melted

**For the Chocolate Cheesecake:**

  • 32 oz. 907 g cream cheese, softened
  • 1 cup 200 g granulated sugar
  • 1 tablespoon 8 g cornstarch
  • 8 oz. 226 g 60% cocoa dark chocolate, melted and slightly cooled
  • cup 82 g sour cream
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 3 egg yolks

**For the Whipped Chocolate Ganache:**

  • 4 oz. 113 g 60% cocoa dark chocolate, chopped
  • ½ cup 120 ml heavy cream

**For the Chocolate Ganache for on Top of the Cheesecake:**

  • 3 oz. 85 g 60% cocoa dark chocolate, chopped
  • ½ cup 120 ml heavy cream

Instructions

**For the Oreo Crust:**

  • Preheat the oven to 350°F.
  • Crush the Oreos in a food processor until finely ground.
  • Mix the Oreo crumbs with melted butter and press onto the bottom and sides of a 9-inch springform pan.
  • Bake for 10 minutes, then let it cool.

**For the Chocolate Cheesecake:**

  • Preheat the oven to 350°F.
  • In a mixing bowl, beat cream cheese, sugar, and cornstarch until smooth.
  • Add sour cream, vanilla, and melted chocolate, mixing until well combined.
  • Gradually add eggs and egg yolks, one at a time, mixing well after each addition.
  • Pour the batter into the prepared crust.
  • Place the springform pan in a larger roasting pan, then pour boiling water into the roasting pan to create a water bath.
  • Bake for 1 hour, then let it cool in the oven with the door cracked open.
  • Once cooled, refrigerate for at least 8 hours.

**For the Whipped Chocolate Ganache:**

  • Heat cream until boiling, then pour over chopped chocolate.
  • Let it sit for a minute, then stir until smooth.
  • Let it cool to room temperature, then whip with an electric mixer until light and fluffy.
  • Transfer to a piping bag.

**For the Chocolate Ganache for on Top of the Cheesecake:**

  • Heat cream until boiling, then pour over chopped chocolate.
  • Let it sit for a minute, then stir until smooth.
  • Let it cool for 3-5 minutes until slightly warm but not hot.

**Assembling the Cheesecake:**

  • Top the chilled cheesecake with chocolate ganache and smooth it out.
  • Return to the fridge until set.
  • Pipe swirls of whipped chocolate ganache around the edges.
  • Serve and enjoy! Store leftovers in the fridge for up to five days.

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