Introduction

This rich and creamy Chocolate Cheesecake combines a crunchy Oreo crust with a luscious, chocolate-infused filling. It’s a decadent dessert perfect for special occasions or whenever you’re craving something sweet and satisfying.

The image shows a rich chocolate mousse cake with three distinct layers. The bottom layer is a dark chocolate cookie crust, thick and crumbly with a deep black color. Above it sits a thick, smooth, creamy middle layer of chocolate mousse with a light brown tone. The top layer is a glossy, darker chocolate covering with a silky texture. Around the edge of the cake, there are swirls of whipped chocolate frosting, each a medium brown color with a textured and fluffy look. A slice has been cut and slightly pulled out, giving a good view of the layers. The cake is set on a black round tray placed on a white marbled surface with scattered chocolate crumbs and Oreo cookies nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2⅔ cups crushed Oreo cookies (362 grams, about 32 cookies)
7 tablespoons unsalted butter, melted (99 grams, ⅞ stick)

32 ounces cream cheese, room temperature (908 grams, 4 bricks)
⅔ cup granulated sugar (133 grams)

1½ cups heavy cream, room temperature (341 grams)
⅓ cup sour cream, room temperature (76 grams)

1 teaspoon pure vanilla extract (4 grams)
1 teaspoon kosher salt (3 grams)
4 large eggs, room temperature (200 grams)

3 large egg yolks, room temperature (42 grams)
1 cup chocolate chips, melted (170 grams)
½ cup unsweetened cocoa powder (42 grams)

1½ tablespoons all-purpose flour (11 grams)
½ cup unsalted butter, room temperature (113 grams, 1 stick)
¼ cup chocolate chips, melted (43 grams)

½ teaspoon kosher salt
1 cup powdered sugar (113 grams)
2 tablespoons unsweetened cocoa powder (11 grams)

Instructions

Step 1: Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides lightly with baking spray. Set aside.
Step 2: In a medium bowl, combine the crushed Oreo cookies with the melted butter until the mixture has a wet sand texture. Press this evenly into the bottom of your prepared springform pan.
Step 3: Bake the crust for 15 minutes, then remove from oven and let it cool slightly while preparing the cheesecake filling.

Step 4: Using a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar on medium speed for about 1 minute until smooth and creamy.
Step 5: Add the heavy cream, sour cream, vanilla extract, and salt to the cream cheese mixture. Beat for 30 seconds until blended.
Step 6: Add eggs and egg yolks, beating for another 30 seconds to fully incorporate but avoid overmixing.

Step 7: Stir in the melted chocolate chips, cocoa powder, and flour until the batter is completely combined and smooth.
Step 8: Pour the cheesecake batter over the cooled crust, smoothing the top evenly.
Step 9: Wrap the bottom and sides of the springform pan with foil to prevent water from seeping in.

Step 10: Place the wrapped springform pan in a larger baking or broiler pan. Pour hot water into the larger pan until it reaches about 1 inch up the sides of the springform pan, creating a water bath.
Step 11: Bake for 90 minutes. After 45-60 minutes, tent a piece of foil loosely over the cheesecake to prevent excessive browning, ensuring the foil does not touch the surface.
Step 12: Turn the oven off and leave the cheesecake inside with the door closed for 1 hour to set gently.

Step 13: Remove the cheesecake from the oven and water bath. Unwrap the foil and transfer the springform pan to a cooling rack to cool completely.
Step 14: Cover the cheesecake with foil or plastic wrap and refrigerate for at least 8 hours, preferably overnight.
Step 15: For the whipped frosting, combine the softened butter, melted chocolate chips, powdered sugar, cocoa powder, and salt in a mixer bowl. Beat on medium-high speed for 2 minutes until fluffy.

Step 16: Transfer the frosting to a piping bag fitted with an open star tip.
Step 17: Run a butter knife along the inside edge of the springform pan to release the cheesecake. Remove the sides of the pan carefully.
Step 18: Pipe swirls of frosting around the top edge of the cheesecake.

Step 19: Slice the cheesecake into 10 pieces and serve.

Tips & Variations

For a smoother crust, pulse the Oreos in a food processor before mixing with butter.
Use a water bath to prevent cracking and ensure even baking.

Swap out Oreo cookies for graham crackers for a different crust flavor.
Add espresso powder to the batter for a mocha twist.
If you don’t have a piping bag, gently spread the frosting with a spatula for a more rustic look.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped to prevent drying out. For best results, serve chilled or at room temperature. Leftovers can be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A slice of rich chocolate mousse cake with three visible layers sits on a white plate over a white marbled textured surface; the bottom layer is a dark chocolate crumb crust, the middle layer is a smooth light brown chocolate mousse with a fluffy texture, and the top layer is a firmer, slightly darker chocolate ganache. The cake slice is topped with two swirls of darker chocolate whipped frosting. Next to the cake on the plate is a silver spoon holding a large scoop of the light brown mousse, with some scattered chocolate crumbs around. In the blurred background, parts of the cake and a black cloth are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese straight from the fridge?

It’s best to use cream cheese at room temperature so it blends smoothly without lumps. Let it sit out for about an hour before mixing.

Why do I need to bake the cheesecake in a water bath?

The water bath helps regulate the temperature and adds moisture, preventing cracks and ensuring a creamy, even texture in the cheesecake.