Triple Chocolate Cheesecake

Soft and Creamy Triple Chocolate Cheesecake. Oreo Cookie crust layered with chocolate cheesecake and topped with chocolate ganache. The perfect cheesecake for chocolate lovers!


What’s better than cheesecake? A triple chocolate cheesecake! This chocolate cheesecake is super rich, thick, creamy and soft. It’s got the perfect amount of sweetness and tons of chocolate in every layer.

The crust is made with crushed oreo’s and butter and the cheesecake is topped with a nice helping of chocolate ganache.


This cheesecake does require some prep time and a bit of patience. Once the cheesecake is cooked it sits in the fridge for at least 8 hours to chill before you can slice into it.

The ganache is super easy to whip up. Just chocolate and heavy cream melted and poured on top. Spread the ganache on top of the cooled cheesecake and place back in the fridge to allow it to set.


This is a great dessert to make a day ahead. I like to make the ganache the day of (It keeps the ganache smooth and shiny).

If you are a chocolate lover than this Triple Chocolate Cheesecake is made for you!


Triple Chocolate Cheesecake

4.58 from 7 votes
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Soft and Creamy Triple Chocolate Cheesecake. Oreo Cookie crust layered with chocolate cheesecake and topped with chocolate ganache. The perfect cheesecake for chocolate lovers!


Oreo Crust

  • 2 cups Oreos about 22-24 cookies, crushed (I pulse them in the food processor)
  • 3 tablespoons unsalted butter melted

Chocolate Cheesecake

  • 2 lbs cream cheese 32 ounces, room temperature
  • 1/2 cup sour cream room temperature
  • 1 1/4 cup granulated sugar
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi sweet chocolate chips melted and cooled

Chocolate Ganache

  • 1 1/2 cups semi sweet chocolate chips
  • 1/2 cup heavy cream


Oreo Crust

  1. Preheat oven to 350 degrees.
  2. Grease a 9-inch spring form pan with butter and set aside.
  3. Add crushed Oreo's and butter to a medium bowl and mix until combined and the texture is similar to wet sand.
  4. Press Oreo crumbs into the prepared pan and bake for 8 minutes. Take out of the oven and allow it to cool.

Chocolate Cheesecake

  1. In a stand mixer with the paddle attachment beat cream cheese until smooth and fluffy, 2-3 minutes.
  2. Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
  3. Add in cooled chocolate and mix until combined.
  4. Pour cheesecake mixture into the cooled pan.
  5. Place in the oven and bake for 1 hour to 1 hour and 10 minutes or until the top looks set.
  6. Run a thin knife around the edge of the pan to prevent cracking. (Leave the cake in pan). Cool completely on a wire rack.
  7. Cover loosely with plastic wrap and place in the refrigerator for at least 8 hours or overnight to chill and set.
  8. A couple of hours before serving prepare ganache and spread onto cheesecake. Let set before serving (1 to 2 hours).

Chocolate Ganache

  1. Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
  2. Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.
  3. Place back into the fridge to allow the ganache to set.
  4. *NOTE: Prep time does not include cooling time in the fridge*

Recipe Notes

Original recipe from Please do not publish my recipe or pictures without linking back to the original post. Thank you!



Leave a Comment


  • Caitlyn Hughes

    So I made this and mine made like a soffle and rise….im not too sure what I did wrong.. tastes fantastic tho

    • Hi Caitlyn,

      I am so sorry that happened that is very strange! It is pretty hard to say what happened for sure especially because it did not rise.

      Sorry about that!


  • I made it for my BFF’s birthday and she said it was the best cheesecake she’s ever had! 😊. Very, very rich.

  • Roxanna

    What brand of chocolate chips do you recomend? I know that some brands chocolate chips are very hard to melt. For the cheesecake filling do the melted chocolate chips need to be mixed with heavy cream?

    • Hi Roxanna!

      I love shopping at Aldi so I get my semi sweet chocolate chips from there. They are not fancy but are very good!

      Yes you want to add the cooled chocolate into the cheesecake batter.

      Thanks and Enjoy!


    • Hi Deanna!

      I would suggest using a regular 9 inch cake pan and lining with foil (making sure to have extra to hang off the sides). This gives you something to hold on to and makes pulling out the cheesecake easier.



    • Hi!

      Here are the ingredients for the ganache: “Chocolate Ganache 1 1/2 cups semi sweet chocolate chips, 1/2 cup heavy cream”.



  • Betty

    I’m having trouble with the cheesecake being crummy, what am I doing wrong? How do I get it creamy and smooth

    • Hi Betty,

      Having all your ingredients at room temperature especially the cream cheese really helps. Also making sure not to over bake help keeps it smooth and not crumbly.

      I hope this helps! Thanks!


  • Doodledaddy

    I hate to be the one to burst your bubble, but this recipe has been around longer than you have, Kelley! You just happened to add your name to a recipe already decades older than you are, so you really cannot claim it as your own, either. I was making this same triple chocolate cheesecake when you were born! It IS delicious, isn’t it?

      • Linda

        Carla. you didn’t have to be so rude. Kelly might not have known the recipe was already out there but you cannot claim a recipe and tell people it’s yours and not to pass it on unless it’s attached to her website. so keep your rude comments to yourself

    • Linda

      I personally think Carla was way out of line with your comment. because you cannot ask others to attach their name to a recipe that belongs to someone else. It’s possible kelly didn’t know there was one already out there. Happy baking

  • Carol

    I have made this cheesecake thee times. I followed the recipe and it trout perfuevery time. Its rich, delicious, and looks professional. I highly recommend this recipe.

  • Linda

    I made this several times and loved all the chocolate. I had to alter a few things because I couldn’t get it not to crack. So I wrapped My Pan in foil then put it in another larger pan with water also I found dropping one egg at a time make sure not to over Beat It. It came out perfect. Thank you for the main recipe being a chocolate lover.

  • Linda

    Carla, I do not believe doodle Daddy was being smarky at all. When somebody post a recipe you cannot claim yours and ask others to attach their names as ownership. It also could have been a coincidence on Kelly’s part.. stop being so quick to judge others..OMG

  • Manisha

    Looks delicious – can’t wait to make it. Does it taste okay without the ganache toppling?

    • Hi Manisha!

      It is great without the ganache topping. I think it makes the presentation look a bit better but the cheesecake with taste fine without it!

      Thanks & Enjoy,