Introduction

Indulge in the rich and luxurious flavors of this Triple Chocolate Cheesecake. Combining a crunchy Oreo crust with a smooth, creamy chocolate cheesecake filling and decadent ganache toppings, it’s the perfect dessert for any chocolate lover.

This image shows a rich, round chocolate cake with three visible layers on a white marbled cutting board. The bottom layer is a dense, dark chocolate base with a crumbly texture. Above that is a thick middle layer of smooth chocolate filling with a lighter brown color. The top layer is a shiny chocolate glaze that slightly drips over the edge. On top of the cake, there are eight evenly spaced swirls of thick chocolate frosting in a darker brown shade. Three slices are cut cleanly but remain in place. Nearby, there is a white bowl filled with dark chocolate chunks, and several pieces of chocolate bars rest on the wooden table. The entire scene rests on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 Oreos
6 tbsp (84 g) salted butter, melted
32 oz. (907 g) cream cheese, at room temperature (brick style)
1 cup (200 g) granulated white sugar
1 tbsp (8 g) cornstarch
8 oz. (226 g) 60% cocoa dark chocolate, melted and slightly cooled
1/3 cup (82 g) sour cream, at room temperature
1 tbsp vanilla extract
3 eggs, at room temperature
3 egg yolks, at room temperature
4 oz. (113 g) 60% cocoa dark chocolate, chopped (for whipped ganache)
1/2 cup (120 ml) heavy cream (for whipped ganache)
3 oz. (85 g) 60% cocoa dark chocolate, chopped (for ganache topping)
1/2 cup (120 ml) heavy cream (for ganache topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Pulse the Oreos in a food processor until finely ground. In a large bowl, combine the Oreo crumbs with melted butter.
Step 2: Prepare a 9-inch springform pan by wrapping the bottom and sides with several layers of tinfoil to prevent water from seeping in during the water bath. Press the Oreo mixture firmly onto the bottom and about one inch up the sides of the pan.
Step 3: Bake the crust for 10 minutes, then let it cool completely.
Step 4: In a stand mixer fitted with a paddle attachment, beat the cream cheese, cornstarch, and sugar for 2 minutes until smooth and lump-free. Scrape the bowl well.
Step 5: Add vanilla, sour cream, and melted dark chocolate to the mixture. Beat for 1 minute, then scrape the sides and bottom again.
Step 6: Bring a pot of water to boil—enough to reach about 1½ inches up the sides of the springform pan.
Step 7: Add eggs and egg yolks one at a time to the batter, mixing each fully before adding the next. Stop mixing as soon as the last is incorporated to avoid overmixing.
Step 8: Pour the batter into the prepared crust. Place the springform pan inside a larger roasting pan, then carefully pour the boiling water into the roasting pan around the cheesecake.
Step 9: Bake at 350°F (175°C) for 1 hour. After 1 hour, turn off the oven and crack the door open slightly, letting the cheesecake rest in the oven for another hour.
Step 10: Remove the cheesecake from the oven. Run a butter knife around the edge to loosen the crust. Let cool to room temperature, then refrigerate for at least 8 hours or overnight.
Step 11: To prepare the whipped chocolate ganache, heat ½ cup heavy cream just until boiling. Pour over 4 oz. chopped dark chocolate. Let sit 1 minute, then stir until smooth. Cool to room temperature, then whip the ganache with an electric mixer until light and fluffy. Transfer to a piping bag with a decorative tip.
Step 12: For the ganache topping, heat ½ cup heavy cream until boiling, pour over 3 oz. chopped dark chocolate, and let sit 3–5 minutes. Stir until smooth and still warm but not hot.
Step 13: When the cheesecake is fully chilled, pour the ganache topping over it and smooth with a mini offset spatula. Refrigerate for about 20 minutes to set.
Step 14: Remove the cheesecake from the fridge and pipe swirls of whipped ganache around the edges.
Step 15: Serve and enjoy! Store leftovers in an airtight container in the refrigerator.

Tips & Variations

Make sure all dairy ingredients are at room temperature for a smooth batter and even baking.
Use a double layer of foil to prevent water from leaking into the pan during the water bath.
For a sweeter ganache, use milk chocolate instead of dark chocolate in the topping.
Try adding espresso powder to the cheesecake batter to enhance the chocolate flavor.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to five days. For best texture, allow it to come to room temperature for 15 minutes before serving. Reheating is not recommended, as the texture may suffer.

How to Serve

A slice of chocolate cake with three clear layers is shown on a white plate placed on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust. The middle layer is thick, light brown chocolate mousse with a creamy and smooth texture. The top layer is a thin, glossy dark chocolate ganache covering the mousse perfectly. On top of the ganache is a swirl of rich, dark chocolate whipped frosting with a soft texture. In front of the plate is a spoon holding a bite-sized piece of the mousse with some crust on it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

A springform pan is preferred because it allows easy removal of the cheesecake without damaging the crust. If you don’t have one, line a regular cake pan with parchment paper and foil, but removal may be more challenging.

Why do I need a water bath?

The water bath helps the cheesecake bake evenly and prevents cracking by maintaining a humid, gentle heat around the pan.