This soft and creamy triple chocolate cheesecake is a must-have holiday dessert. Complete with a delicious Oreo Cookie crust and topped with rich chocolate ganache, this truly is the perfect cheesecake for chocolate lovers!
Prep Time: 30 minutesmins
Cook Time: 1 hourhr
Total Time: 1 hourhr30 minutesmins
Servings: 12
Ingredients
Oreo Crust
2cupsOreos, about 22-24 cookies, crushed (I pulse them in the food processor)
Preheat oven to 350 degrees. Grease a 9-inch spring form pan with butter and set aside.Add crushed Oreo's and butter to a medium bowl and mix until combined and the texture is similar to wet sand.
Press Oreo crumbs into the prepared pan and bake for 8 minutes. Take out of the oven and allow it to cool.
Chocolate Cheesecake
In a stand mixer with the paddle attachment beat cream cheese until smooth and fluffy, 2-3 minutes.Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
Add in cooled chocolate and mix until combined.
Pour cheesecake mixture into the cooled pan.Place in the oven and bake for 1 hour to 1 hour and 10 minutes or until the top looks set.Run a thin knife around the edge of the pan to prevent cracking. (Leave the cake in pan). Cool completely on a wire rack.Cover loosely with plastic wrap and place in the refrigerator for at least 8 hours or overnight to chill and set.
A couple of hours before serving prepare ganache and spread onto cheesecake. Let set before serving (1 to 2 hours).
Chocolate Ganache
Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.
Place back into the fridge to allow the ganache to set. Slice and serve!
Notes
*NOTE: Prep time does not include cooling time in the fridge*