Introduction

This decadent dark chocolate cheesecake is a rich and creamy dessert perfect for chocolate lovers. With a crunchy Oreo crust and silky chocolate ganache topping, it’s an impressive treat for any special occasion.

A round chocolate cake with three visible layers: a dark crumbly crust at the bottom, a thick smooth lighter brown middle layer, and a glossy dark chocolate top layer. The top is decorated with eight evenly spaced swirls of rich dark chocolate frosting, each topped with a rectangular piece of dark chocolate placed upright. Light chocolate shavings are scattered across the top surface of the cake. The cake is on a white plate, set on a white marbled textured surface, with a clear glass bowl filled with broken chocolate pieces visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

35 Oreos (3 cups | 403g Oreo crumbs)
4 tbsp (56g) Challenge Butter, melted (salted or unsalted)
24 oz (678g) Challenge Cream Cheese, room temperature
1 cup (207g) sugar
6 tbsp (43g) dark cocoa powder
1 cup (230g) sour cream, room temperature
1 tsp vanilla extract
8 oz (1 1/3 cups) dark chocolate, melted and slightly cooled
4 eggs, room temperature
9 oz (254g | 1 1/2 cups) dark chocolate chips
3/4 cup heavy whipping cream (for ganache)
4 oz (113g | 2/3 cup) dark chocolate chips (for topping)
6 tbsp heavy whipping cream (for topping ganache)
Chocolate Bar (for decoration)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: Combine Oreo crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then let it cool. Wrap the outside of the pan with aluminum foil to prevent water from entering during the water bath.
Step 3: Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and cocoa powder on low speed until smooth and combined, scraping the bowl as needed.
Step 4: Add sour cream and vanilla extract, mixing on low until combined.
Step 5: Incorporate melted chocolate in three parts, stirring well after each addition to avoid clumps.
Step 6: Add eggs one at a time, mixing slowly and scraping down the bowl to ensure even mixing.
Step 7: Pour the cheesecake batter evenly over the prepared crust.
Step 8: Place the springform pan inside a larger pan. Fill the larger pan with warm water halfway up the sides of the springform pan but below the foil edge to create a water bath.
Step 9: Bake for 1 hour and 5-10 minutes. The center should be set but still slightly jiggly.
Step 10: Turn off the oven, keep the door closed for 30 minutes, then crack it open slightly for another 30 minutes to cool slowly and prevent cracking.
Step 11: Remove the cheesecake from the oven and water bath. Refrigerate until firm, at least 5-6 hours or overnight.
Step 12: Prepare the chocolate ganache for the swirls by placing dark chocolate chips in a heatproof bowl.
Step 13: Microwave 3/4 cup heavy whipping cream until just boiling. Pour over the chocolate chips and let sit 2-3 minutes, then whisk until smooth.
Step 14: Let ganache cool to room temperature for piping. Refrigerate if needed, then warm briefly to soften before piping.
Step 15: Remove the cheesecake from the springform pan and place on a serving plate.
Step 16: Prepare the ganache topping by microwaving 6 tbsp heavy cream until boiling. Pour over 4 oz dark chocolate chips, let sit 2-3 minutes, then whisk smooth.
Step 17: Spread the ganache evenly over the cheesecake and let it firm slightly.
Step 18: Pipe swirls of the cooled ganache around the edge using a piping bag with a closed star tip, leaving space between swirls.
Step 19: Cut the chocolate bar into triangles and place them between the ganache swirls. Use a vegetable peeler to shave additional pieces over the top.
Step 20: Refrigerate the finished cheesecake until ready to serve.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and prevent cracking.
Add a pinch of espresso powder to the batter to enhance the chocolate flavor.
For a nutty twist, sprinkle toasted walnuts or pecans on top before serving.
Swap sour cream with Greek yogurt for a tangier cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. To maintain texture, allow it to come to room temperature for about 15 minutes before serving. Leftovers can be wrapped tightly and frozen for up to one month; thaw overnight in the refrigerator before enjoying.

How to Serve

A slice of rich chocolate cheesecake with three visible layers sits on a white plate: a bottom layer of dark, crumbly chocolate crust, a thick middle layer of smooth, dark brown cheesecake filling, and a glossy chocolate ganache layer on top. The top is decorated with a swirl of creamy chocolate frosting and two pieces of dark chocolate with some chocolate shavings scattered over the surface and plate. A silver fork is placed beside the slice on the plate, and the background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for this cheesecake?

Absolutely! While dark chocolate provides a rich depth, you can substitute semi-sweet or milk chocolate depending on your preference. Just keep in mind that milk chocolate will make the cheesecake sweeter and less intense.

How do I prevent cracks on the cheesecake surface?

To avoid cracks, bake the cheesecake in a water bath and cool it gradually by first leaving the oven door closed after baking, then cracking it open slowly. Also, mixing on low speed minimizes air bubbles that can cause cracking.