Triple Chocolate Cheesecake with Oreo Crust
Triple Chocolate Cheesecake with Oreo Crust is a decadent dessert that will satisfy even the most intense chocolate cravings. This rich and velvety cheesecake is made with three layers of chocolate indulgence: a smooth chocolate cream cheese filling, a luscious milk chocolate ganache, and a silky dark chocolate topping. The Oreo crust adds a delightful crunch and a touch of sweetness, perfectly complementing the creamy chocolate layers. With its luxurious texture and deep, chocolatey flavor, this cheesecake is a show-stopping treat for any special occasion or a sweet indulgence for chocolate lovers.
Difficulty: MEDIUM
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Serving Size: 10-12 servings
For the Crust
Ingredients:
- 24 Oreo cookies-finely crushed
- 1/4 cup unsalted butter-melted
Directions:
- Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
- Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
- Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
For Cheesecake Filling
Ingredients:
- 2 lbs. cream cheese- room temperature
- 1 1/3 cups powdered sugar
- 3 Tablespoon cocoa powder
- 4 eggs- room temperature
- 10 ounces bittersweet chocolate-chopped
Directions:
- Melt 10 ounces bittersweet chocolate and set aside to cool.
- Mix cream cheese and sugar until smooth, mix in cocoa powder
- Add the eggs one at a time, mixing on low speed and do not overbeat it.
- Add melted chocolate and mix on low speed to combine.
- Pour the filling over the crust and smooth the top.
- Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
- Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
For Chocolate Topping
Ingredients:
- 3/4 cup heavy cream
- 6 oz. bittersweet chocolate-finely chopped
- 1 Tablespoon granulated sugar
Directions:
- In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
- Cool and pour over the cheesecake.
- When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.