Description
This dark chocolate cheesecake is ultra rich, creamy, and baked on an Oreo crust, finished with silky chocolate ganache for true chocolate lovers. It offers a decadent, bakery style dessert experience.
Ingredients
- Oreo Crust: 30 chocolate sandwich cookies not double filled crushed
- Oreo Crust: 6 tablespoons unsalted butter melted
- Oreo Crust: 1 tablespoon granulated sugar
- Chocolate Cheesecake Filling: 22 ounces cream cheese softened
- Chocolate Cheesecake Filling: 1‹⁴ cups granulated sugar
- Chocolate Cheesecake Filling: 1‹² teaspoons vanilla extract
- Chocolate Cheesecake Filling: 21 ounces sour cream softened
- Chocolate Cheesecake Filling: 14 ounces dark chocolate at least 60 percent cocoa melted and cooled
- Chocolate Cheesecake Filling: 4 large eggs room temperature lightly beaten
- Chocolate Ganache: 1‹² cups dark chocolate chips
- Chocolate Ganache: ½ cup heavy cream
Instructions
- Preheat the oven to 325°F. Lightly grease a 9 inch springform pan and wrap the outside tightly with two layers of heavy duty foil to prevent leaks.
- Mix the crushed cookies, melted butter, and sugar until evenly combined. Press firmly into the bottom of the pan. Bake 10 minutes, then cool completely.
- In a large bowl, beat the cream cheese on low speed until smooth with no lumps. Do not overmix.
- Add the sugar and vanilla extract and mix on low speed until combined. Scrape the bowl as needed.
- Mix in the sour cream until just blended.
- Pour in the melted dark chocolate and mix gently until fully incorporated.
- Add the eggs and mix on low speed just until combined.
- Pour the batter over the cooled crust and gently tap the pan on the counter to release air bubbles.
- Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 75 minutes without opening the oven. Turn off the oven and let the cheesecake sit inside for 5 hours without opening the door.
- Remove the cheesecake, uncover, and refrigerate overnight until fully chilled.
- Heat the heavy cream until steaming. Pour over the chocolate chips and let sit 3 minutes, then stir until smooth. Cool slightly and spread over the chilled cheesecake. Chill 30 minutes before slicing.
Notes
- Mixing on low speed and allowing slow cooling prevents cracks and keeps the texture creamy.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American