Description
Indulge in this rich and creamy Chocolate Cheesecake, featuring a decadent Oreo crust and a luscious chocolate cream cheese filling topped with chocolate ganache and optional chocolate shavings or squares for an extra touch of elegance. Perfect for special occasions or whenever you’re craving a gourmet chocolate dessert.
Ingredients
Scale
Crust
- 17 ounces dark chocolate Oreos (approximately 1 pound 1 ounce family-size package)
- â…“ cup salted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1 ½ cups powdered sugar
- ½ cup Dutch process cocoa powder
- ¾ cup sour cream
- 3 large eggs
- 10 ounces semi-sweet chocolate chips
Ganache
- 1 â…“ cups heavy cream
Garnish (optional)
- Chocolate shavings
- Chocolate squares
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to ensure the crust doesn’t stick.
- Make the Crust: Crush the dark chocolate Oreos into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the cookie crumbs with the melted salted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust layer.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and Dutch process cocoa powder, mixing well to incorporate. Add the sour cream and mix until fully combined. Slowly add the eggs, one at a time, blending well after each addition to ensure a smooth batter. Melt the semi-sweet chocolate chips gently over a double boiler or in short bursts in the microwave, then fold this melted chocolate into the batter until evenly distributed.
- Bake the Cheesecake: Pour the chocolate cream cheese filling over the prepared crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 70 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent cracking.
- Prepare the Ganache: While the cheesecake cools, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for a few minutes, then stir until smooth and glossy.
- Finish and Chill: Carefully pour the ganache evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight until fully set and firm.
- Garnish and Serve: Before serving, optionally decorate with chocolate shavings and chocolate squares on top for an elegant presentation. Slice into 10 equal pieces and enjoy!
Notes
- Ensure cream cheese is softened to room temperature for a smoother batter and better texture.
- Use a water bath while baking if you want to minimize cracking on the cheesecake surface.
- Let the cheesecake cool gradually to prevent cracks.
- The ganache topping can be adjusted in thickness by varying the amount of cream used.
- Store leftovers covered in the refrigerator for up to 5 days.
