Triple Chocolate Cheesecake with an Oreo crust and a rich chocolate glaze is a decadent dessert that is ultra creamy and smooth. If you are a chocolate lover, this cheesecake with THREE different chocolate layers is for you!
Prep Time 30 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Additional Time 10 hourshours
Total Time 11 hourshours45 minutesminutes
Servings 15servings
Ingredients
For the crust
2 ½cups(250g)chocolate filled Oreos or plain Oreos, about 25 cookies
Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil; set aside.
Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
Reduce the oven temperature to 300ºF.
Place chocolate in a heatproof bowl and set over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat and set aside to cool slightly.
In a large mixing bowl beat the cream cheese with an electric mixer until smooth. Add the sugar, cocoa powder, vanilla, and salt then beat until well combined.
Beat in the heavy cream followed by the melted and cooled chocolate. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined.
Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)
Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. The center of the cheesecake will still look wet, this is normal. Turn the oven off, leave the cheesecake in the water bath in the oven with the door closed for another hour.
Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.) Refrigerate the cheesecake for at least 4 hours but preferably overnight.
Make the glaze
Remove the sides of the pan and place the cheesecake on a serving platter.
Combine chocolate, butter, and corn syrup in a heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth.
Use an offset spatula to spread the glaze over the top of the cheesecake. Refrigerate for 10 minutes to allow the glaze has set.
Notes
Oreos: If you can't find Oreo cookies any chocolate-filled sandwich cookie will work.
Dutch-processes cocoa: It has a smoother chocolate flavor. I recommend it but the natural cocoa powder will also work.
Heavy cream: Sour cream can be used in place of heavy cream. Increase the amount to 1 cup (226 g).
Corn syrup: It is added for shine. It's completely optional so feel free to leave it out if you don't want to use it.
Baking variation: Bake the cheesecake in 24 muffin cups lined with paper for 20-25 minutes. Turn the oven off and leave them in for another hour.
Oven temps can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.Make ahead tip
The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.
The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.