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
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
- ⅓ 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.