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Triple Chocolate Cheesecake

A buttery Oreo crust, creamy chocolate cheesecake, rich ganache, and chocolate whipped cream make up this delightful Triple Chocolate Cheesecake.
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake, chocolate, chocolate cheesecake, chocolate ganache, chocolate whipped cream, ganache, oreo, oreo crust, whipped cream
Servings: 16

Ingredients

For the Oreo Crust:

  • 28 Oreo Cookies, Crushed To Fine Crumbs
  • 2 Tablespoons Granulated Sugar
  • ⅓ Cup Salted Butter, Melted (80 mL)

For the Chocolate Cheesecake Filling:

  • 32 Ounces Cream Cheese, Softened (900 g)
  • 2 ¼ Cups Granulated Sugar (450 g)
  • 1 ¼ Cups  Sour Cream (300 mL)
  • 2 Tablespoons Pure Vanilla Bean Paste Or Pure Vanilla Extract (30 mL)
  • 4 Large Eggs, room temperature
  • 1 Cup Unsweetened Cocoa Powder (100 g)
  • ¼ Cup Black Cocoa Powder (25 g)

For the Chocolate Ganache:

  • ¼ Cup Heavy Cream (60 mL)
  • ½ Cup Chocolate Chips Of Choice (I Used Semisweet) (85 g)

For The Chocolate Whipped Cream:

  • ¾ Cup Heavy Cream (180 mL)
  • 3 Tablespoons  Granulated Sugar (37 g)
  • 2 Tablespoons Unsweetened Cocoa Powder (15 g)
  • 1 Teaspoon  Pure Vanilla Extract (5 mL)

Topping:

  • Chocolate Shavings, optional

Instructions

  • For The Crust:
    Preheat the oven to 325°F (160°C).In a medium bowl, combine Oreo cookies, granulated sugar, and melted butter.
    Press the mixture firmly into the bottom and up the sides of an 8-inch springform pan.
  • For The Chocolate Cheesecake Filling:
    In a large bowl, beat the cream cheese until smooth.
    Gradually add granulated sugar, beating until well combined.
    Mix in sour cream and pure vanilla bean paste (or pure vanilla extract).
    Sift in unsweetened cocoa powder and black cocoa powder, mixing until fully incorporated.
    Add eggs, one at a time, beating on low speed until just combined.
    Pour the filling into the prepared crust and smooth the top.
    Bake for 70 minutes, then turn off the oven and leave the cheesecake inside with the door shut for an additional hour.
    Remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4-6 hours or overnight.
  • For The Chocolate Ganache:
    In a small saucepan, heat heavy cream over medium heat until it begins to simmer.
    Remove from heat and add chocolate chips, stirring until smooth and melted.
    Allow the ganache to cool slightly, then pour over the chilled cheesecake. Place the cheesecake back in the refrigerator while you make the whipped cream.
  • For The Chocolate Whipped Cream:
    In a large bowl, beat heavy cream, granulated sugar, unsweetened cocoa powder, and pure vanilla extract until stiff peaks form.
    Pipe or spread the chocolate whipped cream over the ganache layer.
  • Garnish with chocolate shavings before serving.
    Store any leftovers covered in the refrigerator for up to four days.

Notes

See blog for the following: 
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.