Go Back
A close-up view of the rich, creamy texture of the dark chocolate cheesecake filling on a crunchy Oreo cookie crust.

Triple Chocolate Cheesecake: The Ultimate Decadent Recipe

Indulge in the ultimate Triple Chocolate Cheesecake! This decadent dessert features a rich Oreo crust, a creamy chocolate cheesecake filling, and a silky ganache topping. Our foolproof recipe guarantees a perfect, crack-free cheesecake every time.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cookie Crust
  • 24 chocolate sandwich cookies (e.g., Oreos)
  • 6 tablespoons unsalted butter, melted
For the Rich Chocolate Cheesecake Filling
  • 16 ounces full-fat block cream cheese, softened Must be at room temperature
  • 1 cup granulated sugar
  • 8 ounces high-quality semi-sweet chocolate, chopped
  • 4 large eggs Must be at room temperature
  • 1/2 cup sour cream Must be at room temperature
  • 1 teaspoon pure vanilla extract
For the Silky Chocolate Ganache
  • 8 ounces high-quality dark or semi-sweet chocolate, finely chopped
  • 1 cup heavy whipping cream

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer
  • 1 Large roasting pan For the water bath

Instructions
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C).
  2. Create fine crumbs from the chocolate sandwich cookies using a food processor or by crushing them in a bag.
  3. In a bowl, mix cookie crumbs with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes. Set aside to cool.
Make the Filling
  1. Reduce oven temperature to 325°F (163°C). Melt the semi-sweet chocolate in the microwave in 30-second intervals until smooth. Let cool slightly.
  2. In a large bowl, beat the room temperature cream cheese and sugar until smooth. Add the melted chocolate and mix until just combined.
  3. Add eggs one at a time, mixing on low after each. Gently mix in the sour cream and vanilla. Do not overmix.
Bake the Cheesecake
  1. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to make it watertight.
  2. Pour filling over the crust. Place the pan in a larger roasting pan and fill the roasting pan with boiling water halfway up the sides of the cheesecake pan.
  3. Bake for 65-75 minutes, until the edges are set but the center has a slight wobble.
Cool and Chill
  1. Turn off the oven, prop the door open, and let the cheesecake cool in the oven for 1 hour.
  2. Remove from the water bath and cool completely on a wire rack. Then, cover and refrigerate for at least 6 hours or overnight.
Prepare the Ganache
  1. Place finely chopped chocolate in a heatproof bowl. Heat heavy cream until it simmers, then pour over the chocolate. Let it sit for 5 minutes.
  2. Whisk gently until the ganache is smooth and glossy. Let it cool for 15 minutes.
  3. Pour the ganache over the chilled cheesecake and spread evenly. Refrigerate for 30 minutes to set before serving.

Notes

Ensure all dairy and eggs are at room temperature for the smoothest filling.
Do not overmix the batter once the eggs are added to prevent cracks.
The slow cooling process is critical for the perfect texture.
QR Code linking back to recipe