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The BEST Chocolate Cheesecake!

Indulge in the ultimate chocolate experience with this decadent cheesecake, featuring an easy Oreo crust, a rich chocolate filling, and a silky smooth ganache topping. Perfect for any special occasion!
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Prep Time 25 minutes
Cook Time 1 hour
Chilling Time 4 hours 30 minutes
Total Time 5 hours 25 minutes
Servings 16 slices
Calories 576 kcal

Equipment

  • 9-inch Springform Pan
  • Heavy-duty aluminum foil
  • Food Processor
  • Large roasting pan
  • Kitchen towel
  • Large mixing bowl
  • Stand Mixer (optional)
  • Microwave-safe Bowl
  • Small Saucepan
  • Wire Rack
  • Knife

Ingredients
  

For the Easy Oreo Crust

  • 18 Oreo cookies finely crushed
  • 4 tablespoons salted butter melted

For the Rich Chocolate Cheesecake

  • 8 ounces semi-sweet chocolate melted and slightly cooled
  • 32 ounces cream cheese (4 blocks), softened to room temperature
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour (helps prevent cracks!)
  • 1 teaspoon vanilla extract
  • 4 large eggs at room temperature

For the Silky Ganache Topping

  • 8 ounces bittersweet chocolate finely chopped
  • 1 cup heavy whipping cream

Optional Garnishes (for a fresh touch!)

  • Fresh strawberries or raspberries
  • Chocolate shavings

Instructions
 

  • 1. Prepare Your Pan and Oven:

    Preheat your oven to 325°F (160°C). Grab a 9-inch springform pan and wrap it tightly with two layers of heavy-duty aluminum foil to keep any water out. Lightly spray the inside with nonstick cooking spray. For the water bath, place a folded kitchen towel in the bottom of a large roasting pan (make sure your springform pan fits inside with some space). Set this aside for now.

  • 2. Make the Simple Oreo Crust:

    Toss your Oreo cookies into a food processor and pulse until they become fine crumbs. Drizzle in the melted butter and pulse again until everything is well combined. Press this mixture firmly and evenly into the bottom of your prepared springform pan, extending about 1 inch up the sides. A flat-bottomed glass works great for pressing! Bake this crust for just 10 minutes, then take it out and let it cool completely while you get the filling ready.

  • 3. Mix the Creamy Chocolate Filling:

    Gently melt the semi-sweet chocolate in a microwave-safe bowl. Heat it in 30-second bursts at 50% power, stirring after each, until smooth. Let it cool a bit. In a large mixing bowl (or using a stand mixer), beat the softened cream cheese and granulated sugar on low speed until it’s wonderfully smooth and thoroughly blended. Be careful not to overmix! Now, add the sour cream, all-purpose flour, and vanilla extract, mixing on low speed until they are just combined. Slowly fold in your cooled melted chocolate. Finally, add the eggs one at a time, mixing only until each egg is just blended into the batter. Pour this dreamy chocolate mixture over your cooled Oreo crust. Give the pan a few gentle taps on the counter to release any hidden air bubbles.

  • 4. Bake and Chill for Perfection:

    Carefully place your springform pan (with the cheesecake) onto the folded towel in the roasting pan inside the oven. Now, carefully pour hot water into the roasting pan, around the cheesecake, aiming for about 1 to 2 inches of water depth (avoid splashing water into the cheesecake itself!). Bake for 60 to 70 minutes. You’ll know it’s done when the edges are set but the center still has a slight, gentle wobble (it should read 150°F/65°C with a thermometer). Turn off the oven, crack the door slightly, and let the cheesecake cool slowly in the oven for 1 hour. This slow cool-down helps prevent cracks. Take it out, run a knife around the rim of the pan to loosen, and let it cool completely at room temperature on a wire rack for another hour. Once fully cooled, wrap it well in plastic wrap and chill it in the refrigerator for at least 4 hours, or even better, overnight. This makes it super firm and delicious!

  • 5. Add the Silky Ganache Topping:

    Place the finely chopped bittersweet chocolate in a heat-proof bowl. Heat the heavy whipping cream in a small saucepan or microwave until it just starts to simmer (don’t let it boil). Pour the hot cream over the chopped chocolate and let it sit undisturbed for 5 minutes. Stir gently until the ganache is beautifully smooth and glossy. Let it cool for about 20 minutes. Take your chilled cheesecake out of the fridge and carefully remove the springform pan rim. Pour the cooled ganache over the top, spreading it gently if needed. For a touch of freshness and color, garnish with fresh strawberries, raspberries, or chocolate shavings. Pop it back in the fridge for 20-30 minutes to let the ganache set. Slice, serve, and enjoy your amazing creation!

Notes

Feel free to garnish with fresh strawberries, raspberries, or chocolate shavings for an extra touch of elegance and flavor.
Nutrition Information per serving:
  • Calories: 576
  • Total Carbs: 41g
  • Net Carbs: 38g
  • Fats: 43g
  • Protein: 8g
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