Yield: 16 servings

Chocolate Cheesecake

Prep Time 30 minutes
Cook Time 1 hour
Chill Time 8 hours
Total Time 9 hours 30 minutes

Rich, creamy, decadent Triple Dark Chocolate Cheesecake is the ultimate dessert. With my tips and tricks you can impress your friends and family with this chocolate cheesecake recipe!


For the crust

  • 25 Oreo Cookies
  • 5 Tablespoons unsalted butter, melted

For the filling

  • 1 ½ cups heavy whipping cream
  • 1 Tablespoon strong brewed coffee
  • 12 ounce dark chocolate chips (or chopped)
  • 2 packages (8 ounce each) cream cheese, room temperature
  • ¾ cup granulated sugar
  • 1 Tablespoon cornstarch
  • 1 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature

For the topping

  • ½ cup heavy whipping cream
  • 6 ounce dark chocolate chips (or chopped)
  • Dark Chocolate chips, Dove chocolate, etc for garnish, optional


For the crust

  1. Pulse cookies in a food processor until fine crumbs. Mix in melted butter.
  2. Press crust into the bottom of a 9-inch springform pan. Freeze until filling is ready.

For the filling

  1. Preheat oven to 350 degrees F. Place a large broiler pan on the bottom shelf and fill with at least one inch of water.
  2. In a double boiler, heat cream and coffee until hot (but not boiling). Add 12 oz dark chocolate chips or bits to the cream. Remove from heat and stir until smooth. Set aside to cool.
  3. In a mixing bowl, combine cream cheese, sugar, cornstarch, sour cream, and vanilla extract.
  4. Beat for 2 minutes, scraping down the sides of the bowl as needed. Slowly add the cooled chocolate mixture, and mix just until blended.
  5. Add in eggs one at a time, beating just until a mousse-like texture.
  6. Pour filling into prepared crust.

To Bake

  1. Place cheesecake on a baking sheet on the shelf JUST ABOVE the broiler pan (in the lower ⅓ of the oven). Do not put the pan directly into the water bath.
  2. Bake for one hour (do NOT open the oven door. After one hour, turn off oven and do not disturb the cheesecake for 30 minutes.
  3. After thirty minutes, remove cheesecake and allow to cool to room temperature.
  4. Slide a knife around the edge of the cheesecake, cover with plastic wrap and refrigerate for 4 hours, or overnight is best.

For ganache

  1. To prepare the ganache, heat heavy cream in a double boiler until hot (but not boiling). Remove from heat and add 6 oz of dark chocolate chips (or bits). Stir until smooth and allow to cool to room temperature.
  2. Pour thickened ganache over the top of the chilled cheesecake. Add extra chocolate candies if desired.
  3. Slice and serve!


  1. Why did my cheesecake crack on top?Sometimes this happens when you overbeat. Sometimes it just happens. Not to worry though...we're topping our cheesecake with ganache and it will cover it right up.
  2. How do you remove the cheesecake from the pan?Simply run a knife along the edge of the pan to make sure the cheesecake has separated from the side of the pan. Then unlatch the springform pan and remove the outer piece, allowing the cheesecake to remain on the plate.
  3. Can you freeze chocolate cheesecake?YES! Once the cheesecake has set and chilled you can freeze IN the springform pan and wrap with a layer of plastic wrap then foil.OR, you can remove the pan, wrap in plastic wrap and foil, then freeze (just be careful not to set anything on the cheesecake)!
  4. How long does cheesecake last in the refrigerator?I find it's best when eaten within 5 days from baking.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 464Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 91mgSodium: 100mgCarbohydrates: 41gFiber: 3gSugar: 32gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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