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Triple Chocolate Cheesecake

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A rich and indulgent Triple Chocolate Cheesecake featuring an Oreo crust, creamy chocolate filling, silky ganache, and chocolate whipped cream topping – perfect for chocolate lovers.

Ingredients

  • 20 Oreo cookies
  • 5 tablespoons butter, melted
  • ⅓ cup unsweetened cocoa powder
  • 1 ¾ cups granulated sugar
  • 24 ounces cream cheese, room temperature
  • 8 ounces bittersweet or semi-sweet chocolate, melted
  • ½ cup heavy cream (for filling)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • ¾ cup milk chocolate chips (for ganache)
  • ½ cup heavy cream (for ganache)
  • 1 cup heavy cream (for whipped cream)
  • 2 tablespoons heavy cream (for whipped cream)
  • ½ cup milk chocolate chips (for whipped cream)
  • Chocolate curls (optional)

Instructions

  1. Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
  2. Prepare the crust: Blend Oreo cookies into fine crumbs and mix with melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
  3. Make the filling: In a bowl, combine cocoa powder and sugar. In another large bowl, beat cream cheese until smooth. Gradually add the cocoa-sugar mixture, melted chocolate, heavy cream, and vanilla extract, mixing well after each addition.
  4. Beat in the eggs one at a time, then fold in the sour cream until fully incorporated.
  5. Pour the cheesecake filling over the cooled crust. Place the pan in a larger baking dish and fill the outer pan with hot water to create a water bath.
  6. Bake for 1 hour and 30 minutes, or until the edges are set and the center is slightly jiggly. Remove from oven and let cool completely at room temperature.
  7. Make the ganache: In a microwave-safe bowl, combine milk chocolate chips and heavy cream. Heat in 20-second intervals, stirring until smooth. Spread over the cooled cheesecake.
  8. Prepare the chocolate whipped cream: Whip 1 cup of heavy cream until stiff peaks form. In a separate bowl, melt ½ cup chocolate chips with 2 tablespoons of cream, then fold into the whipped cream.
  9. Pipe or spread the chocolate whipped cream over the ganache layer. Garnish with chocolate curls if desired.
  10. Refrigerate the cheesecake for at least 8 hours or overnight before serving.

Notes

  • Use room temperature ingredients for a smoother filling.
  • Wrap the springform pan in foil before placing in the water bath to prevent leaks.
  • Let the cheesecake cool gradually to prevent cracks.
  • Chilling overnight improves texture and flavor.

Nutrition

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