Description

Indulge in a decadent Triple Chocolate Cheesecake featuring a rich Oreo crust, smooth chocolate cream cheese filling, silky chocolate ganache topping, and decadent chocolate whipped cream. This impressive dessert balances semi-sweet, milk, and cocoa chocolates for the ultimate chocolate lover’s experience, perfect for special occasions and large gatherings.

Ingredients

Scale

Oreo Crust

30 Whole Oreos (crushed into fine crumbs)
4 TBSP Unsalted butter (melted)

Chocolate Cheesecake Filling

24 oz Cream cheese (room temperature)
1 cup White granulated sugar
2/3 cup Unsweetened cocoa powder (sifted)
1/2 cup Sour cream (room temperature)
1/4 cup Heavy cream (room temperature)
1 tsp Vanilla extract
4 oz Semi-sweet chocolate bar (broken into pieces, I used Lindt 70%)
4 oz Milk chocolate bar (broken into pieces, I used Lindt milk chocolate)
4 Large eggs (room temperature)

Chocolate Ganache

1 cup Semi-sweet chocolate chips
1/2 cup Heavy cream

Chocolate Whipped Cream

1 cup Heavy cream (cold)
1/2 cup Powdered sugar
3 TBSP Unsweetened cocoa powder
1 tsp Vanilla extract
1 oz Cream cheese (room temperature)
1 TBSP Heavy cream

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Instructions

Prepare the Oreo Crust: Preheat your oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray and line the bottom with a 9-inch parchment circle. Spray again to ensure easy release and set aside.
Crush Oreos: Using a blender or food processor, crush the Oreos into fine crumbs. In a bowl, combine the Oreo crumbs with the melted unsalted butter and mix with a fork until the crumbs are moist and hold together.
Form and Bake Crust: Press the Oreo mixture firmly into the bottom and halfway up the sides of the springform pan using your hands and the back of a measuring cup to compact it. Bake the crust for 12 minutes and let it cool slightly while preparing the cheesecake batter.
Prepare Water Bath: Begin boiling water for a water bath which will help the cheesecake bake evenly and prevent cracking.
Melt Chocolates: Place the broken semi-sweet and milk chocolate bars in a microwave-safe bowl and heat in 20-second intervals, stirring in between until fully melted and smooth.
Mix Cheesecake Batter: In a mixer, beat the cream cheese, sugar, and sifted cocoa powder on high speed for 2 minutes until smooth, scraping down the bowl as needed.
Add Dairy and Chocolates: Add sour cream, heavy cream, vanilla extract, and the melted chocolates to the cream cheese mixture. Beat on medium speed for 1 minute until creamy and smooth. Scrape the bowl again if necessary to remove lumps.
Incorporate Eggs: Add eggs one at a time, mixing on low speed just until combined. Avoid overmixing to prevent air bubbles.
Assemble Cheesecake: Remove the bowl from the mixer and fold the batter gently with a rubber spatula to ensure everything is evenly combined. Pour the batter over the cooled Oreo crust and smooth the top with the spatula.
Set Up Water Bath & Bake: Place the springform pan inside a 10-inch cake pan, then set both in a 12×16-inch roasting pan. Carefully pour boiling water halfway up the cake pan’s sides without letting water seep into the crust. Alternatively, wrap the springform pan in foil tightly to prevent leaks. Immediately place in the oven and bake for 70-90 minutes until the edges are set and the center slightly jiggles. If the center jiggles excessively, bake another 10 minutes and recheck.
Cool Cheesecake: Turn off the oven, prop the door open, and allow the cheesecake to cool inside for 30 minutes to prevent cracking from rapid temperature changes.
Chill: Transfer the cheesecake on its springform pan to a cooling rack. Once at room temperature, wrap tightly in foil and refrigerate for at least 6 hours or overnight to fully set.
Prepare Chocolate Ganache: Remove the cheesecake from the springform pan and peel off the parchment circle. Place semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium-low until hot and steaming—do not boil.
Make Ganache: Pour the hot cream over the chocolate chips, ensuring they are submerged. Let sit for 2 minutes, then stir gently until smooth and silky. If chunks remain, microwave in 15-second increments, stirring until fully melted.
Apply Ganache: Pour the ganache over the cheesecake, using an offset spatula to spread and gently coax the chocolate over the edge for a decorative drip effect. Smooth the surface, then chill in the fridge while preparing the whipped cream.
Make Chocolate Whipped Cream: In a mixer fitted with a whisk attachment, combine heavy cream, powdered sugar, cocoa powder, and vanilla extract. Beat on high speed until just beginning to thicken.
Stabilize Whipped Cream: In a separate bowl, beat the cream cheese with 1 tablespoon of heavy cream until smooth, then fold this mixture into the whipped cream. Continue beating on high until stiff peaks form, ensuring the whipped cream is stabilized.
Decorate: Using a piping bag fitted with a large French star tip, pipe the chocolate whipped cream decoratively over the ganache-covered cheesecake. Optionally, garnish with mini chocolate chips and chocolate pearls for extra texture and visual appeal.

Notes

Using a water bath prevents cracks and ensures even baking for a smooth cheesecake texture.
Allow all dairy ingredients and eggs to come to room temperature before mixing to avoid lumps.
Pressing the crust firmly helps it hold up against the filling and slicing.
Wrapping the springform pan tightly in foil is essential if placing directly in water to prevent leaks.
The slight jiggle in the center after baking indicates the cheesecake is perfectly cooked and will set while cooling.
The stabilized whipped cream with cream cheese helps maintain texture longer when served.
Chocolate ganache should be allowed to cool slightly before pouring to avoid melting the filling.
Chill time is critical; the flavors and texture improve after overnight refrigeration.