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Triple Threat Chocolate Cheesecake

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A decadent chocolate lover’s dream cheesecake featuring a creamy chocolate filling on a crunchy Oreo crust, topped with a silky ganache.

Ingredients

18 Oreo cookies, crushed

4 tablespoons salted butter, melted

8 ounces semi-sweet chocolate

32 ounces cream cheese, softened

1 cup granulated sugar

¼ cup sour cream

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

4 large eggs, room temperature

8 ounces bittersweet chocolate, chopped

1 cup heavy whipping cream

Instructions

  1. Preheat oven to 325°F (163°C). In a food processor, pulse Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch springform pan. Bake 10 minutes, then cool.
  2. Melt semi-sweet chocolate in microwave at 50% power in 30-second intervals, stirring until smooth.
  3. Beat cream cheese and sugar on low speed until blended. Add sour cream, flour, and vanilla; mix until incorporated. Stir in melted chocolate.
  4. Add eggs one at a time, mixing on low speed after each until just blended.
  5. Pour batter over cooled crust. Tap pan to release air bubbles. Place springform pan in large roasting pan. Pour hot water into roasting pan about 1 inch up sides of springform pan.
  6. Bake 60-70 minutes until center is almost set and thermometer reads 150°F (66°C).
  7. Turn off oven, crack door, let cheesecake cool in oven 1 hour. Remove, cool at room temperature 1 hour. Refrigerate at least 4 hours or overnight.
  8. For ganache, place chopped bittersweet chocolate in heatproof bowl. Heat cream until simmering, pour over chocolate, let sit 5 minutes, stir until smooth.
  9. Pour ganache over chilled cheesecake, spread evenly. Refrigerate 20-30 minutes until set.
  10. Garnish with fresh berries if desired. Slice and serve.

Notes

  • Use a water bath to prevent cracking and maintain moisture during baking.
  • Allow cheesecake to cool gradually to avoid cracks.
  • Grease springform pan sides or line bottom with parchment for easy removal.
  • Sharp knife dipped in hot water helps achieve clean slices.
  • Can substitute semi-sweet chocolate with white chocolate for variation.
  • Store cheesecake refrigerated up to 5 days; freeze slices for up to 3 months.

Nutrition

Find it online: https://bitezly.com/triple-threat-chocolate-cheesecake/