Name: Triple Chocolate Cheesecake
Prep time: 2 h
Cook time: 8 h
Total time: 10 h
Ingredients: 32 Oreos: These classic cookies form the base of the cheesecake, providing a crispy, chocolatey foundation. No need to remove the filling; the whole cookie is used to create a cohesive crust.; 6 tbsp salted butter (84 g), melted: The butter binds the Oreo crumbs together, adding richness to the crust.; 32 oz. cream cheese (907 g), at room temperature: Cream cheese is the star of any cheesecake. Make sure it’s at room temperature to ensure a smooth, lump-free batter.; 1 cup granulated white sugar (200 g): The sugar sweetens the cheesecake while helping to balance the bitter notes of the dark chocolate.; 1 tbsp cornstarch (8 g): Cornstarch helps stabilize the cheesecake, ensuring a creamy yet firm texture.; 8 oz. 60% cocoa dark chocolate (226 g), melted and slightly cooled: Dark chocolate brings depth and richness to the filling, adding a touch of bitterness that balances the sweetness.; 1/3 cup sour cream (82 g), at room temperature: Sour cream adds tanginess and a slight creaminess, elevating the overall flavor.; 1 tbsp vanilla extract: Vanilla rounds out the flavor of the cheesecake, complementing the chocolate beautifully.; 3 eggs + 3 egg yolks, at room temperature: Eggs provide structure and richness, helping to bind the ingredients together for a smooth, velvety texture.; 4 oz. 60% cocoa dark chocolate (113 g), chopped: This adds a rich, bittersweet flavor to the whipped ganache topping.; 1/2 cup heavy cream (120 ml): Cream provides the luxurious texture that makes ganache so irresistible when whipped.; 3 oz. 60% cocoa dark chocolate (85 g), chopped: This ganache forms the final luscious layer on top of the cheesecake.; 1/2 cup heavy cream (120 ml): The cream gives the ganache its glossy, silky consistency, making it the perfect finish for this decadent dessert.

Ingredients

Scale

For the Oreo Crust:

32 Oreos: These classic cookies form the base of the cheesecake, providing a crispy, chocolatey foundation. No need to remove the filling; the whole cookie is used to create a cohesive crust.
6 tbsp salted butter (84 g), melted: The butter binds the Oreo crumbs together, adding richness to the crust.

For the Chocolate Cheesecake:

32 oz. cream cheese (907 g), at room temperature: Cream cheese is the star of any cheesecake. Make sure it’s at room temperature to ensure a smooth, lump-free batter.
1 cup granulated white sugar (200 g): The sugar sweetens the cheesecake while helping to balance the bitter notes of the dark chocolate.
1 tbsp cornstarch (8 g): Cornstarch helps stabilize the cheesecake, ensuring a creamy yet firm texture.
8 oz. 60% cocoa dark chocolate (226 g), melted and slightly cooled: Dark chocolate brings depth and richness to the filling, adding a touch of bitterness that balances the sweetness.
1/3 cup sour cream (82 g), at room temperature: Sour cream adds tanginess and a slight creaminess, elevating the overall flavor.
1 tbsp vanilla extract: Vanilla rounds out the flavor of the cheesecake, complementing the chocolate beautifully.
3 eggs + 3 egg yolks, at room temperature: Eggs provide structure and richness, helping to bind the ingredients together for a smooth, velvety texture.

For the Whipped Chocolate Ganache:

4 oz. 60% cocoa dark chocolate (113 g), chopped: This adds a rich, bittersweet flavor to the whipped ganache topping.
1/2 cup heavy cream (120 ml): Cream provides the luxurious texture that makes ganache so irresistible when whipped.

For the Chocolate Ganache on Top:

3 oz. 60% cocoa dark chocolate (85 g), chopped: This ganache forms the final luscious layer on top of the cheesecake.
1/2 cup heavy cream (120 ml): The cream gives the ganache its glossy, silky consistency, making it the perfect finish for this decadent dessert.

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Instructions

Making the Oreo Crust

Preheat your oven to 350°F (175°C).
- Start by preparing your 9-inch springform pan for a water bath, wrapping it with multiple layers of aluminum foil to prevent water from seeping into the cheesecake.
Crush the Oreos.
- Use a food processor to pulse the Oreos until they are finely ground. Alternatively, you can crush them manually by placing them in a sealed bag and using a rolling pin.
Mix in the melted butter.
- Combine the Oreo crumbs with melted butter until they’re evenly moistened, ensuring the crust sticks together when pressed.
Press the crust into the pan.
- Firmly press the Oreo mixture into the bottom and about 1 inch up the sides of the pan. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

Preparing the Chocolate Cheesecake

Cream the cheese and sugar.
- In a stand mixer, beat the softened cream cheese, sugar, and cornstarch until smooth and lump-free. Be sure to scrape down the sides of the bowl as you go to ensure everything is evenly mixed.
Add the melted chocolate, sour cream, and vanilla.
- Pour in the melted chocolate (make sure it’s cooled slightly), sour cream, and vanilla, and mix until fully incorporated.
Incorporate the eggs.
- Add the eggs and egg yolks one at a time, mixing until just combined. Overmixing at this stage can cause the cheesecake to crack, so stop as soon as the ingredients are well-blended.
Prepare for a water bath.
- Pour the batter over the baked Oreo crust. Place the cheesecake in a large roasting pan and carefully pour boiling water around the pan, filling the roasting pan to about 1½ inches high.
Bake the cheesecake.
- Bake at 350°F for 1 hour. Once the hour is up, turn off the oven but leave the cheesecake inside with the door cracked open. Allow it to cool in the oven for another hour to prevent cracks.
Chill the cheesecake.
- Remove the cheesecake from the oven, run a knife around the edges, and let it cool completely at room temperature. Once cooled, refrigerate for at least 8 hours or overnight.

Making the Whipped Chocolate Ganache

Heat the cream.
- Bring the cream to a simmer, then pour it over the chopped chocolate. Let it sit for a minute before stirring until smooth.
Whip the ganache.
- Allow the ganache to cool to room temperature, then whip it with an electric mixer until it becomes light and fluffy. Transfer the whipped ganache to a piping bag for easy decoration later.

Assembling the Chocolate Ganache Topping

1. Heat the cream for the ganache.
  - Once again, heat the cream to just before boiling and pour it over the chopped dark chocolate. Stir until smooth and let it cool for a few minutes.
2. Spread the ganache.
  - Once the ganache is slightly cooled, pour it over the chilled cheesecake and use an offset spatula to spread it evenly. Return the cheesecake to the fridge for about 20 minutes to set the ganache.
3. Pipe the whipped ganache.
  - Once the top layer of ganache is set, pipe decorative swirls of whipped chocolate ganache around the edges of the cheesecake.

Notes

Substitute the chocolate: You can swap out the 60% cocoa dark chocolate for milk chocolate if you prefer a sweeter cheesecake, though the dessert will lose some of its bitter balance. For a more intense chocolate experience, use a higher percentage of dark chocolate.
Try different cookies: If you’re not a fan of Oreos or want to switch things up, you can use graham crackers, chocolate wafer cookies, or even digestive biscuits for the crust.
Flavor variations: Add a tablespoon of espresso powder to the cheesecake batter for a mocha flavor, or swirl in some caramel for a decadent twist.
Toppings: Feel free to garnish with fresh berries, chopped nuts, or even edible gold flakes for a touch of elegance.
Make it gluten-free: Use gluten-free Oreos or cookies for the crust, and make sure all other ingredients are certified gluten-free.

Author: Paula Susan
Prep Time: 2 hours
Cook Time: 8 hours