Triple Chocolate Cheesecake with Oreo Crust

Chocolate desserts have an enchanting allure that captivates taste buds and warms hearts. Among the myriad of chocolate treats, the Triple Chocolate Cheesecake stands out as a particularly decadent option, perfect for special occasions or when you simply want to indulge. This dessert is not just a feast for the eyes; it combines rich chocolate flavors with a velvety texture that makes each bite a luxurious experience.

Triple Chocolate Cheesecake with Oreo Crust

Indulge in the ultimate dessert experience with this Triple Chocolate Cheesecake featuring a crunchy Oreo crust! This luxurious treat combines dark, milk, and white chocolates for a rich, creamy delight. Learn how to create the perfect crust and filling, plus tips on baking and presentation. Ideal for special occasions or a decadent treat at home, this cheesecake will impress friends and family alike. Get ready to savor every bite! #Cheesecake #ChocolateDesserts #Baking #OreoCrust #DessertRecipes #SweetTooth

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Ingredients

For the Oreo Crust:

24 Oreo cookies, crushed into fine crumbs

5 tablespoons unsalted butter, melted

For the Chocolate Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

8 oz bittersweet chocolate, melted and cooled

8 oz semisweet chocolate, melted and cooled

1 cup sour cream

1 cup heavy cream

For the Chocolate Ganache Topping:

8 oz semi-sweet chocolate, chopped

1 cup heavy cream

Optional: chocolate shavings or curls for garnish

Instructions

Prepare the Oreo Crust:

- Preheat the oven to 350°F (175°C).

- In a medium bowl, combine the crushed Oreo cookies with melted butter. Mix until the crumbs are evenly coated.

- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

- Bake the crust for about 10 minutes, then remove from the oven and let it cool completely.

Make the Chocolate Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Gradually add in the sugar and mix until well combined, then stir in the vanilla extract.

- Add the eggs one at a time, mixing on low speed after each addition until just combined (do not overmix).

- Fold in the melted bittersweet and semisweet chocolate until well incorporated.

- Mix in the sour cream and heavy cream until smooth and creamy.

Bake the Cheesecake:

- Pour the cheesecake filling over the cooled Oreo crust in the springform pan.

- Bake in a water bath for about 60-70 minutes or until the edges are set but the center is still slightly jiggly.

- Turn off the oven and crack the oven door, allowing the cheesecake to cool gradually inside for about an hour. This helps prevent cracks.

Chill the Cheesecake:

- Once cooled, remove it from the oven and refrigerate for at least 4 hours or preferably overnight.

Prepare the Chocolate Ganache:

- In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.

- Remove from heat and whisk in the chopped chocolate until smooth and glossy.

- Let it cool slightly before pouring over the chilled cheesecake.

Assemble the Cheesecake:

- Once the ganache has cooled, pour it over the chilled cheesecake, spreading it evenly to cover the top.

- Chill again for about an hour to set the ganache.

Serve:

- Carefully remove the sides of the springform pan.

- Top with chocolate shavings or curls, if desired.

- Slice and serve chilled. Enjoy the rich decadence of your Triple Chocolate Cheesecake!

Prep Time: 30 minutes | Total Time: 11 hours | Servings: 12 slices