Go Back
Slice of decadent dark chocolate cheesecake topped with chocolate shavings.

Dark Chocolate Cheesecake

A decadent dessert with a rich, velvety texture and intense chocolate flavor, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the crust
  • 30 cookies 30 Oreo cookies (340 grams) Brings a crispy, chocolaty crunch.
  • 1/4 cup 1/4 cup (56.5 grams) unsalted butter, melted Adds richness and binds the crust.
For the cheesecake filling
  • 9 ounces 9 ounces (255 grams) 60% dark chocolate, chopped Provides a deep chocolate flavor.
  • 32 ounces 32 ounces (908 grams) cream cheese, room temperature Creates a smooth texture.
  • 1 1/2 cups 1 1/2 cup (297 grams) granulated sugar Sweetness that complements chocolate.
  • 1/4 cup 1/4 cup (21 grams) natural unsweetened cocoa powder Deepens the cheesecake flavor.
  • 4 large 4 large eggs, room temperature Essential for binding ingredients.
For the ganache topping
  • 6 ounces 6 ounces (170 grams) 60% dark chocolate, chopped For drizzling on top.
  • 3/4 cup 3/4 cup (170 grams) heavy cream Adds a smooth texture to the ganache.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a food processor, chop the Oreo cookies into finely ground crumbs.
  3. Add the melted butter, processing until the mixture is well combined.
  4. Press the crumbs evenly across the bottom of the springform pan and bake for 8-10 minutes.
  5. Allow the crust to cool completely, then reduce the oven temperature to 325°F (160°C).
Making the filling
  1. Melt 9 ounces of dark chocolate in a metal bowl over simmering water until smooth.
  2. Let it cool until lukewarm.
  3. In a food processor, beat together cream cheese, sugar, and cocoa powder until smooth.
  4. Blend in the eggs one at a time and mix in the melted chocolate.
Baking
  1. Wrap the bottom of the springform pan in three layers of aluminum foil.
  2. Pour the cheesecake batter over the cooled Oreo crust.
  3. Place the springform pan in a larger pan and add hot water halfway up the sides.
  4. Bake for approximately 75 minutes until the edges are set but the center jiggles.
  5. Turn off the oven, leave the door ajar, and cool for 30 minutes.
  6. Remove from the oven and let sit at room temperature for an hour before refrigerating for at least 4 hours.
Making the ganache topping
  1. In a saucepan over low heat, combine heavy cream and 6 ounces of dark chocolate, stirring until smooth.
  2. Allow it to cool slightly and pour over the center of the chilled cheesecake.
  3. Chill until the ganache is set, about one hour.

Notes

To elevate your cheesecake, use quality chocolate, consider adding chocolate chips, and let it cool gradually in the oven to prevent cracks.