Triple Chocolate Cheesecake with Oreo Crust

Bursting with chocolate flavor and smooth as silk, this Triple Chocolate Cheesecake with Oreo Crust is rich and decadent. It’s  a chocolate lover’s dream: chocolate cookie crust, smooth and creamy chocolate cheesecake filling, silky chocolate ganache topping, plus extra chocolate curls on top!


For the Crust:

  • 24 Oreo cookies, finely crushed
  • ¼  cup unsalted butter, melted

For Cheesecake Filling:

  • 1 kg  cream cheese, room temperature
  • 1 ½ cups powdered sugar
  • 3 tablespoons cocoa powder
  • 4 eggs,  room temperature
  • 180 g  bittersweet chocolate, chopped

For Chocolate Topping:

  • ¾  cup heavy cream
  • 180g bittersweet chocolate, finely chopped
  • 1 tablespoon granulated sugar


To make the crust:

  • Preheat oven to 180°C , grease a 22 cm spring form pan and set aside.
  • Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
  • Press crumb mixture onto the bottom of the prepared pan and bake for six minutes. Remove from the oven and set on a wire rack to cool while making the filling.

To make the filling:

  • Melt 280 g bittersweet chocolate and set aside to cool.
  • Mix cream cheese and sugar until smooth, mix in cocoa powder.
  • Add the eggs one at a time, mixing on low speed and do not overbeat it.
  • Add melted chocolate and mix on low speed to combine.
  • Pour the filling over the crust and smooth the top.
  • Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour and 10 minutes).
  • Cool on a wire rack for five minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours or overnight.

To make the topping:

  • In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
  • Cool and pour over the cheesecake.
  • When the topping is set and cooled again run a thin knife around the sides and remove the spring form pan sides.
  • This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.
  • Garnish with chocolate curls (optional).

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