Introduction

This rich and creamy chocolate cheesecake combines a crunchy Oreo crust with a smooth chocolate filling and a silky ganache topping. Perfect for chocolate lovers, it’s an impressive dessert that’s surprisingly easy to make at home.

A rich chocolate cake is shown with three main layers: a dark brown crumbly base, a thick middle layer of smooth chocolate mousse, and a shiny chocolate glaze dripping slightly over the edges. On top, there are evenly spaced swirls of light brown chocolate cream, each garnished with dark chocolate shavings. One slice is being lifted, revealing the neat, dense texture of the mousse and the crumbly base. The cake sits on a round white plate over a white marbled surface, with some chocolate crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

285g Oreo or Chocolate Creme cookies (about 25 cookies)
5 tbsp unsalted butter, melted (70g)

340g semi-sweet chocolate (mix of dark and milk or semi-sweet bars)
1 cup heavy cream (240g)

1 tsp instant coffee or espresso powder
24oz cream cheese (3 8oz packs or 680g), room temperature

200g granulated sugar (1 cup)
1/2 tsp salt
4 large eggs, room temperature

1 tsp vanilla extract
15g cocoa powder (about 2 tbsp)
100g semi-sweet chocolate or chocolate of choice

1/2 cup heavy cream (120g)
1 cup heavy cream, chilled (240g)
1/4 cup granulated sugar (50g)

3 tbsp cocoa powder (about 20g)

Instructions

Step 1: Preheat the oven to 350°F (conventional, no fan). Prepare a 9″ springform pan by brushing with butter and lining the bottom and sides with parchment paper. Wrap the outside bottom and edges tightly with two large sheets of aluminum foil.
Step 2: For the crust, grind the Oreo cookies in a food processor until fine crumbs form. Add melted butter and pulse to combine. Press the mixture firmly into the bottom of the prepared pan using a measuring cup to ensure a tight crust.

Step 3: Bake the crust for about 8 minutes, then remove from oven and reduce the temperature to 325°F.
Step 4: To make the chocolate ganache, place the semi-sweet chocolate and instant coffee in a heatproof bowl. Heat 1 cup heavy cream to a boil and pour over the chocolate. Cover and let rest for 5 minutes, then stir until smooth. Set aside to cool.
Step 5: In a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, and salt on medium speed until creamy and fluffy, about 3 minutes. Scrape the bowl occasionally to remove lumps.

Step 6: In a separate bowl, lightly whisk the eggs. Add them to the cream cheese mixture along with vanilla and mix on low speed until just combined. Avoid overmixing.
Step 7: Sift in cocoa powder and mix slowly until just incorporated, scraping the bowl as needed.
Step 8: Fold in the cooled ganache and mix gently until combined. Scrape the bowl again.

Step 9: Pour the batter over the crust in the pan. Tap the pan gently on the counter to remove air bubbles.
Step 10: Place a large baking sheet in the oven. Fill it with 1-2 inches of boiling water to create a water bath. Place the cheesecake pan inside the water bath (the foil prevents leaks). Close the oven door.
Step 11: Bake for 60-70 minutes at 325°F (65 minutes is ideal). The cheesecake is done when edges are set but the center still jiggles slightly.

Step 12: Carefully remove the pan from the oven and let cool at room temperature for about 2 hours. Then refrigerate overnight (at least 12 hours) to set completely.
Step 13: For the ganache topping, bring 1/2 cup heavy cream to a boil and pour over 100g chocolate. Let rest 5 minutes and stir to a silky smooth ganache.
Step 14: To make chocolate whipped cream, whisk chilled heavy cream, sugar, and cocoa powder with an electric mixer until stiff peaks form. Do not overwhip. Transfer to a piping bag fitted with a star tip.

Step 15: Remove the cheesecake from the pan and place on a serving plate. Pour the slightly thickened ganache over the top, allowing some to drip down the sides.
Step 16: Pipe rosettes of chocolate whipped cream around the edges for decoration.
Step 17: Serve and enjoy your decadent chocolate cheesecake!

Tips & Variations

Use a mixture of dark and milk chocolate for a balanced sweetness in the ganache and cheesecake filling.
Press the crust firmly to avoid it being crumbly after baking.
Ensure all dairy ingredients are at room temperature to prevent lumps in the batter.

If you don’t have instant coffee powder, you can omit it, but it enhances the chocolate flavor.
For a different crust, try using chocolate graham crackers or digestive biscuits instead of Oreos.

Storage

Store the cheesecake in an airtight container or cover it tightly in the refrigerator for up to 4 days. Reheat slices at room temperature for a few minutes or enjoy chilled. The cheesecake can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A slice of chocolate cheesecake is shown on a white plate with three distinct layers. The bottom layer is a dark, crumbly crust. The middle layer is thick, smooth, and creamy chocolate cheesecake, dyed a rich medium to dark brown. On top of the cheesecake is a glossy, slightly melted chocolate glaze layer. A swirl of light and airy chocolate mousse with a slightly textured surface sits on the top center, garnished with dark chocolate shavings. Around the plate, small crumbs and chocolate chunks are scattered on a white marbled surface. A golden fork lies near the plate. In the blurred background, another slice of the same cheesecake is visible on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of semi-sweet?

Yes, you can use milk chocolate or dark chocolate based on your preference, but semi-sweet provides the best balance of sweetness and richness for this recipe.

Why do I need to use a water bath when baking the cheesecake?

The water bath helps distribute heat evenly and prevents cracking by maintaining moisture in the oven, resulting in a smooth, creamy cheesecake.