Ingredients
- For the crust:
- 2 cups chocolate cookie crumbs (e.g., Oreos)
- 6 tablespoons melted butter
- For the cheesecake filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 8 oz semi‑sweet or dark chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- For the ganache topping:
- 1/2 cup heavy cream
- 6 oz semi‑sweet chocolate chips or chopped chocolate
- 1 tablespoon butter (optional, for shine)
Instructions
- Preheat oven to 325°F (160°C) and grease a 9″ springform pan.
- Mix cookie crumbs and melted butter. Press into pan bottom and bake 8–10 minutes. Cool slightly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, heavy cream, melted chocolate, and vanilla—mix until silky.
- Pour filling over crust. Place pan in a water bath (wrap bottom in foil, place in larger pan filled halfway with hot water).
- Bake 55–65 minutes until edges are set and center jiggles slightly.
- Turn off oven, crack door, and cool 1 hour. Remove pan and chill cheesecake at least 4 hours or overnight.
- To make ganache: heat cream until simmering, pour over chocolate chips, stir until smooth. Stir in butter if using.
- Spread ganache over chilled cheesecake. Chill until ganache is set before slicing.
Notes
- Add 1 teaspoon espresso powder to filling to enhance chocolate depth.
- Swirl in raspberry puree before baking for a fruity twist.
- Use white chocolate ganache for a visual contrast.
- Sprinkle toasted nuts or mini chips on ganache before it sets for texture.
- Make ahead: cheesecake can be assembled a day ahead and chilled.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 310mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 160mg