Triple Chocolate Cheesecake with Oreo Crust

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Triple Chocolate Cheesecake With Oreo Crust

 triple chocolate cheesecake with oreo topping


For Crust

  • 24 oreo cookies-finely crushed
  • 1/4 cup unsalted butter, melted

for Cheesecake Filling

  • 2 pounds cream cheese – room temperature
  • 1 1/3 cup powdered sugar
  • 3 tablespoons cocoa powder
  • 4 eggs – room temperature
  • 10 ounces bittersweet chocolate – chopped

For Chocolate Topping

  • 3/4 cup heavy cream
  • 6 ounces bittersweet chocolate – finely chopped


Preheat oven to 350 degrees F. grease a 9-inch springform pan and set aside.

For Crust

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 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.

For Cheesecake Filling

Melt 10 ounces 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 to top.Bake the cheesecake until the center is set and the top looks dry. (about 1 hour to 1 hour 10 minutes)Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (still in the pan and uncovered), for at least 8 hours, or better overnight.

For Chocolate 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 springform 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)


Prep time: 30 mins Cook time: 1 hour 10 mins Total time: 1 hour 40 mins Yield: 12 slices

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