If you love chocolate cheesecake, this is the cake for you! It has a chocolate oreo crust, a rich chocolate cheesecake filling and topped with a milk chocolate ganache, chocolate whipped cream, and curls. If you love chocolate cheesecake, this is the cake for you! This super decadent triple chocolate cheesecake will surely please any chocolate lover.
It’s utter chocolate heaven. So delicious yet fairly simple to make! As I said, there’s a chocolate cookie crust at the bottom. It’s made with your favorite chocolate cookies- Oreo! Then, there’s rich chocolate cheesecake filling. Chocolate cheesecake filling is made with melted semi-sweet chocolate, cocoa powder, cream cheese, sugar and eggs. Finally, this delicious cake has a thick layer of smooth and silky chocolate ganache on top. Since there’s no such thing as too much chocolate, I added a fourth layer of chocolate-chocolate curls on top for garnish.
5 tablespoons butter melted
20 oreo cookies
24 ounces cream cheese room temperature
⅓ cup unsweetened cocoa powder
1 ¾ cups granulated sugar
½ cup heavy cream
8 ounces bittersweet or semi-sweet baking chocolate melted
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
½ cup heavy cream
¾ cup milk chocolate chips
Chocolate Whipped Cream
½ cup milk chocolate chips
1 cup plus 2 tablespoons heavy cream
2 – 3 tablespoons Chocolate Curls
For The Crust
Preheat the oven to 325 degrees. Lightly butter the 9-inch springform pan. Line the bottom with parchment paper; lightly butter parchment.
Pulse the oreo cookies in a food processor until the oreo cookies are a fine crumb.
Mix together the melted butter and the oreo cookie crumbs until the butter is evenly distributed.
Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes.
Remove from the oven and let cool while you work on the cheesecake filling.
For The Chocolate Cheesecake Filling
In a bowl, stir the cocoa powder and sugar to combine. Set aside.
In a large mixing bowl, beat the cream cheese with a hand mixer on medium until smooth. Beat in the cocoa powder and sugar mixture until incorporated.
Melt the heavy cream and chocolate in a microwave in 30-second intervals and stir until the chocolate is completely melted.
Add the melted chocolate mixture to the cheesecake and beat until the chocolate is thoroughly incorporated.
Add the vanilla extract and then the eggs one at a time, mixing on low speed and do not overbeat it.
Beat in the sour cream until combined. Scrape down the sides of the bowl.
Pour the cheesecake batter over the crust and smooth the top.
Bake the cheesecake for 1 hour 20 minutes to 1 hour 30 minutes until the center is set and the top looks dry.
Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
For The Ganache
Place the chocolate chips and heavy cream in a heat-proof bowl. Microwave for 30 seconds and stir until chocolate is mostly melted.
Remove from the microwave and continue to stir until completely melted and smooth.
Pour the ganache on top of the cooled cheesecake. Sprinkle the chocolate curls on top of the warm ganache.
Refrigerate the cheesecake until it’s chilled.
For The Whipped Cream
Place 2 tablespoons of heavy cream and chocolate in a heat-proof bowl. Microwave for 30 seconds and stir until the chocolate is completely melted. Let cool.
In a large mixing bowl, beat the remaining 1 cup of heavy cream until soft peaks form.
Fold about ¼ cup of the whipped cream into the melted, but cooled chocolate.
Add the chocolate whipped cream in with the large bowl of whipped cream. Beat until stiff peaks form.
In a piping bag fitted with the 1M tip, add the whipped cream. Pipe swirls on the top of the chilled cheesecake.
Slice and serve! Store in the fridge.