Chocolate Cheesecake – Creamy, Rich & Decadent Dessert
Make this triple chocolate cheesecake with layers of semi-sweet, milk, and white chocolate in a crisp Oreo crust. A stunning, creamy dessert for every celebration.
Ingredients
For the Crust
- 2 cups Oreo cookie crumbs (about 20 cookies, finely crushed)
- ¼ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 2 tbsp unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips, melted
- ½ cup milk chocolate chips, melted
- ½ white chocolate chips, melted
For Decoration
- Whipped cream
- Chocolate shavings or curls
- Fresh berries (optional but beautiful)
Instructions
- Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: Combine Oreo crumbs and melted butter in a mixing bowl. Press evenly into the pan’s bottom. Bake for 10 minutes, then cool completely.
- Prepare the cheesecake base: In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Blend in sour cream and vanilla.
- Add the eggs: Beat them in one at a time, just until incorporated—overmixing can lead to cracks.
- Divide and flavor: Separate the batter into three equal portions. Stir the melted semi-sweet chocolate into one, milk chocolate into the second, and white chocolate into the third.
- Layer it: Pour the semi-sweet chocolate batter first, followed by milk chocolate, then white chocolate. Smooth gently after each layer.
- Bake: Set the cheesecake on the middle rack. Bake for 60–70 minutes, or until the edges are set but the center still slightly jiggles.
- Cool gradually: Turn off the oven, crack the door open, and let it cool inside for 1 hour. This prevents cracks.
- Chill: Refrigerate for at least 4 hours—or overnight for best results.
- Decorate: Top with whipped cream, chocolate curls, and fresh berries just before serving.