Chocolate cheesecake is the ultimate dessert for chocolate lovers.

Combining a rich and creamy chocolate filling with a delicious Oreo crust, this cheesecake is perfect for any special occasion or as a decadent treat.

It’s topped with a smooth chocolate ganache, making it an irresistible dessert.



  • 24 Oreo cookies
  • ¼ cup (57 g) unsalted butter, melted


  • 2 cups (336 g) semisweet chocolate chips
  • ¾ cup (178.5 g) heavy cream, divided
  • 24 ounces (680 g) cream cheese, room temperature
  • 1 ½ cups (300 g) granulated sugar
  • ¼ cup (29.5 g) Dutch process cocoa powder
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1 ½ cups (252 g) semi-sweet chocolate chips
  • ¾ cups (178.5 g) heavy cream


  • 9-inch springform pan
  • Mixing bowls
  • Hand-held mixer
  • Food processor
  • Microwave-safe bowls
  • Parchment paper
  • Aluminum foil


Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.

Make the crust. Crush Oreo cookies in a food processor until fine.

Mix with melted butter and press into the bottom and up the sides of the springform pan. Bake for 10 minutes and set aside to cool.

Prepare the filling. Melt chocolate chips with ¼ cup of heavy cream in the microwave, heating in 20-second intervals until smooth. Set aside to cool slightly.

In a large bowl, beat the cream cheese until creamy and smooth.

Add sugar and cocoa powder, mixing until well combined.

Add the eggs one at a time, mixing on low speed until combined. Gradually add the remaining ½ cup of heavy cream and the melted chocolate mixture, followed by vanilla extract.

Bake the cheesecake. Pour the batter into the cooled crust.

Place the springform pan in a larger pan and add hot water halfway up the sides to create a water bath.

Bake for 70 minutes or until the sides are set and the center is slightly jiggly. Cool completely before refrigerating for at least 4 hours.

Make the ganache. Heat the heavy cream until it just begins to boil and pour over chocolate chips.

Let sit for 2-3 minutes, then whisk until smooth. Pour over the chilled cheesecake and let it set for about 15 minutes before serving.

Nutritional Facts (per serving)

  • Calories: 683
  • Sugar: 43.9 g
  • Sodium: 304.1 mg
  • Fat: 49.2 g
  • Carbohydrates: 62.6 g
  • Protein: 10.8 g
  • Cholesterol: 180 mg

Health Benefits in Points

Rich in Calcium: Cream cheese and heavy cream provide a good amount of calcium, which is essential for strong bones and teeth.

High in Protein: Eggs and cream cheese contribute to the protein content, which is important for muscle repair and growth.

Source of Antioxidants: Dark chocolate and cocoa powder contain antioxidants that help fight free radicals and reduce inflammation.

Mood Booster: Chocolate is known to enhance mood due to the release of serotonin, the “feel-good” hormone.

Energy Boost: The sugar and fat content provide a quick energy boost, making it a great treat for special occasions.


1. Can I use milk chocolate instead of semisweet chocolate?

Yes, but it will result in a sweeter cheesecake with a less intense chocolate flavor.

2. How do I prevent my cheesecake from cracking?

Ensure all ingredients are at room temperature before mixing, and bake the cheesecake in a water bath to maintain even heat distribution.

3. Can I make this cheesecake ahead of time?

Yes, it can be made a day ahead and stored in the refrigerator. In fact, it tastes even better after chilling overnight.

4. How do I store leftover cheesecake?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

5. Can I freeze this cheesecake?

Yes, cool the cheesecake completely, wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

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