Description
Smooth chocolate cheesecake melts right into your dessert dreams with creamy richness that makes dinner guests swoon. Chocolate lovers will savor each silky bite of this classic treat that delivers pure comfort from first forkful to final crumb.
Ingredients
Scale
Crust:
- 24 Oreo cookies
- 4 tablespoons unsalted butter
Filling:
- 24 ounces full-fat cream cheese
- 10 ounces 70% dark chocolate
- 4 large eggs
- 1 ¼ cups granulated sugar
- ¾ cup sour cream
- 1 tablespoon cocoa powder
Topping:
- 5 ounces dark chocolate
- ½ cup heavy cream
- 2 teaspoons corn syrup
- Boiling water
Instructions
- Protect your 9-inch springform pan by wrapping its exterior with 3-4 layers of aluminum foil, creating a waterproof barrier at 325°F (163°C).
- Crush 24 Oreo cookies into fine crumbs using a food processor. Mix thoroughly with 4 tablespoons melted butter.
- Press the Oreo mixture firmly into the bottom of the springform pan, creating a slight raised edge around the sides.
- Bake the crust for exactly 10 minutes at 325°F, then remove and let cool completely.
- Chop 10 ounces of dark chocolate into small, uniform pieces for smooth melting.
- Melt the chocolate in 30-second microwave intervals, stirring between each interval until completely smooth.
- Beat 24 ounces of cream cheese in a large bowl until it reaches a creamy, lump-free consistency.
- Gradually add 1 ¼ cups granulated sugar to the cream cheese, mixing until fully incorporated.
- Pour the melted chocolate and 1 tablespoon cocoa powder into the cream cheese mixture, blending thoroughly.
- Stir in ¾ cup sour cream until the batter becomes uniform and glossy.
- Gently whisk 4 large eggs, then fold them into the batter using low-speed mixing to prevent overmixing.
- Transfer the chocolate cheesecake batter into the prepared Oreo crust pan.
- Place the springform pan inside a large roasting pan and carefully pour boiling water until it reaches 1 inch up the sides.
- Bake at 325°F for 55-70 minutes, watching for a set center with a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes.
- Remove the cheesecake and cool completely at room temperature for several hours.
- Refrigerate the cheesecake for a minimum of 6 hours or overnight.
- Chop 5 ounces of dark chocolate for the ganache topping.
- Heat ½ cup heavy cream until it just begins to simmer.
- Pour hot cream over the chopped chocolate, allowing it to sit for 2-5 minutes.
- Whisk the chocolate and cream until smooth, then stir in 2 teaspoons corn syrup.
- Remove the springform ring by running a knife around the cheesecake’s edge.
- Pour the glossy ganache over the chilled cheesecake, letting it drape elegantly down the sides.
- Optionally garnish with fresh raspberries and chocolate shavings.
- Chill for an additional 30 minutes to set the ganache before serving.
Notes
- Wrapping the springform pan with multiple layers of foil prevents water from seeping into the crust during the water bath, keeping your cheesecake perfectly dry.
- Use room temperature cream cheese and eggs to ensure a smooth, lump-free batter that blends evenly without overmixing.
- When folding in eggs, use a gentle hand and low mixer speed to maintain the cheesecake’s delicate texture and prevent cracking.
- For a gluten-free version, swap Oreo cookies with gluten-free chocolate sandwich cookies or a ground nut and chocolate cookie alternative.
- Prep Time: 1 hour
- Cook Time: 8 hours
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 470 kcal
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg