This baked chocolate cheesecake is super smooth and creamy with a decadent, rich chocolate flavor. With an Oreo cookie crust and chocolate ganache - this chocolate cheesecake recipe is a show stopper!
Servings 14 slices
Oreo Cookie Crust
- 24 Oreo cookies wafers and filling
- 4 tablespoons unsalted butter melted
- 10 ounces 70% dark chocolate*
- 24 ounces full-fat cream cheese* brick style (not whipped, spreadable or light)
- 1 and 1/4 cup granulated sugar
- 1 tablespoon cocoa powder
- 3/4 cup sour cream*
- 4 large eggs*
- boiling water for the water bath
- 5 oz dark chocolate*
- 1/2 cup heavy cream
- 2 teaspoons corn syrup or golden syrup
- raspberries & chocolate shavings for decoration - optional
Preheat the oven to 325F degrees.
Wrap the outside of a 9-inch springform pan in aluminum foil at least 3-4 times. Alternate the direction of the way you wrap to ensure that the sides and all seams are covered.
Add the cookies (wafers and filling) to a food processor and pulse until fine crumbs. Or place in a freezer bag and crush with a rolling pin.
Mix the crumbs with the melted butter.
Press the mixture into the bottom of the springform pan, creating a slight lip around the edge.
Bake in the preheated oven for 10 minutes. Then remove from the oven (keeping the pan wrapped in foil) and keep the oven turned on.
Chop the chocolate into very small pieces and place in a large heatproof bowl. Microwave on medium power (not standard or high power) for 45 second intervals, removing the bowl from the microwave and giving it a stir in between each, until smooth. Or melt in a double boiler.
In a very large bowl, beat the cream cheese until soft smooth. Beat in the sugar.
With the mixer on low speed, beat in the melted chocolate and cocoa powder. Turn off the mixer and scrape down the sides of the bowl as necessary.
Mix in the sour cream.
Whisk the eggs together in a small bowl, then beat them into the cheesecake batter with the mixer on low speed. Atop mixing as soon as they're incorporated.
Baking, Cooling & Chilling the Cheesecake
Place the springform pan wrapped in aluminum foil in the middle of a large roasting pan.
Pour the cheesecake batter on top of the crust and smooth the top.
Pour about 1/2 - 1 inch (1-2 cm) of water into the roasting pan.
Place the roasting pan (with cheesecake inside) in the oven and bake for 55-70 minutes, or until the top looks just set and if you give the pan a gentle nudge the cheesecake has a slight wobble - similar to a plate of jello.
Turn off the oven, open the oven door and cool the cheesecake in the oven for 30 minutes. Then remove the roasting pan from the oven and cool the cheesecake (in the roasting pan) until it reaches room temperature.
Once room temperature, remove the springform pan from the roasting pan, cover with aluminum foil, and place in the fridge to chill for at least 6 hours or overnight.
Chop the chocolate into very small pieces and place in a heatproof bowl.
Heat the cream until almost boiling and pour over the chopped chocolate. Let it sit for about 2-5 minutes, then whisk until smooth. Whisk in the corn syrup.
Remove the cheesecake from the fridge, gently trace around the edge of the pan with a thin, sharp knife. Unclamp the outer ring of the springform pan. If there's any condensation on top of the cheesecake, blot it with a paper towel.
Pour the chocolate ganache over the cheesecake, letting it drip over the edges. Optionally, sprinkle a few chocolate shavings on top and/or decorate with raspberries.
Place the cheesecake back in the fridge for 30 minutes for the ganache to firm up.
To serve cut the cheesecake into slices using a sharp, thin, non-serrated knife (do not use a table knife).
- A springform pan is required for this recipe. Unfortunately, it becomes impossible to remove a cheesecake from a round cake pan. This recipe has too much batter for an 8-inch springform pan.
- I use 70% dark chocolate for this recipe. 60% is ok too. I wouldn't use anything stronger than 80% dark chocolate or else the cheesecake will be too bitter. For the chocolate ganache on top, feel free to use semi-sweet chocolate or 50% dark chocolate.
- Use full-fat, brick-style cream cheese.
- The cream cheese, sour cream and eggs should be room temperature before getting started. Take them out of the fridge about 30 minutes prior to making the crust.
- Store leftovers covered in the fridge for up to 5 days. Cheesecake can be wrapped tightly in plastic wrap, then aluminum foil and frozen for up to 2 months. Thaw in the fridge.
- Nutrition information is an estimate only and based on 1 slice (without berries or chocolate shavings) assuming the cheesecake is cut into 14 equal pieces.
Calories: 505kcal | Carbohydrates: 52g | Protein: 13g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 87mg | Sodium: 477mg | Potassium: 445mg | Fiber: 4g | Sugar: 38g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 6mg