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Death by Chocolate Cheesecake

JE
Jennifer

Cuisine: American
Categories: Desserts & Cake

Recipe Source: Mollie Kirby

This Death by Chocolate Cheesecake truly lives up to its name! It's an intensely decadent dessert that will satisfy even the most serious chocolate lover. Imagine a creamy, rich cheesecake infused with the deep flavor of dark chocolate, all nestled in a crisp chocolate cookie crust and finished with a luscious chocolate ganache. Every bite is an explosion of chocolatey goodness, guaranteed to send your taste buds into overdrive.  

Death by Chocolate Cheesecake
chocolate
cheesecakes

Difficulty: MEDIUM

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Serving Size: 8 servings

For the Crust:

Ingredients:

  • 24 Oreo cookies, finely crushed (use the ones with the chocolate middle if possible)
  • 4 tablespoons butter, melted
  • additional butter or spray for the pan

Directions:

  1. Preheat oven to 350 degrees F.
  2. Lightly spray or butter a 9″ springform pan
  3. Mix together cookies and melted butter and press in the bottom and about 2″ up the sides of pan.
  4. Bake for 5 to 7 minutes, until just set, remove and cool while preparing filling.

For the Filling:

Ingredients:

  • 10 ounces of good 70% Cocoa Bittersweet Chocolate, chopped
  • 4 (8-ounce) packages cream cheese, room temperature
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 large eggs

Directions:

  1. Heat chocolate in the microwave for one minute, stir and continue to heat in 30-second increments until melted and smooth. Set aside until lukewarm but still pourable.
  2. Blend cream cheese, sugar, and cocoa powder in a food processor or stand mixer until smooth. Blend in eggs 1 at a time, barely mixing after each.
  3. Mix in lukewarm chocolate. You may need to scrape down and use your spatula several times during mixing. Pour filling over crust; smooth top.
  4. Bake until set around the edges but the very center is still jiggly. The top will appear dry and crusty, about 1 hour.
  5. Cool 5 minutes. Run knife around sides of cake to loosen. Place on a rack and leave until room temperature, about two hours, then chill overnight.

For the Topping:

Ingredients:

  • 5 tablespoons whipping cream
  • 5 tablespoons light corn syrup
  • 8 ounces semisweet chocolate chips (about 1 1/3 cups)

Directions:

  1. Bring cream and syrup to simmer in medium saucepan. Remove from heat.
  2. Add chocolate chips; whisk until smooth. Cool to just lukewarm before pouring over cake completely cool cheesecake.
  3. Drizzle, allowing some to flow down the outside edge of the cake. Allow to set up for about two hours, in the fridge.
  4. Top with chocolate curls just before serving. Allow to come up to room temperature, if possible, for about 2 hours before serving.

For the Chocolate Curls:

Ingredients:

  • 6 ounces chocolate, cut into small pieces or 2/3 cup chocolate chips
  • 2 teaspoons shortening (do not use butter)

Directions:

  1. Line a small container with aluminum foil.
  2. Place chocolate and shortening in a microwave container and melt in 30-second increments, stirring after each pour into foil-lined container.
  3. Cool in refrigerator until chilled all the way through.. When cool, remove the foil-lined chocolate from the container and let sit at room temperature for about 10 minutes.
  4. Holding with a hot pad (so as not to transfer too much heat from your hand) scrape across chocolate forming rough “curls”. Vary the width by changing the angle of the peeler.