Introduction

This Triple Chocolate Cheesecake with Oreo Crust is a decadent dessert that chocolate lovers will adore. Combining three layers of rich chocolate filling on a crunchy Oreo base, it’s perfect for special occasions or when you want to indulge your sweet tooth. Creamy, smooth, and full of chocolatey goodness, this cheesecake is sure to impress.

A rich chocolate cake with four visible layers sits on a white plate with a thin black edge, set on a white marbled surface. The bottom layer is a crumbly dark chocolate base, topped by a thick, smooth dark chocolate ganache layer. Above that is a large, thick middle layer of light brown chocolate mousse with small chunks of cookie mixed inside. The top layer is a glossy, dark chocolate ganache coating the whole cake smoothly. Around the edge of the cake, dollops of chocolate whipped cream are evenly spaced, each topped with a whole cookie. A slice is cut out, showing all the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo cookies, crushed

1/2 cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

1/2 cup heavy cream

1/2 cup semi-sweet chocolate chips, melted

1/2 cup white chocolate chips, melted

1/2 cup dark chocolate chips, melted

Whipped cream (optional)

Chocolate shavings or cocoa powder (optional)

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed Oreo cookies and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then remove and let cool.

Step 2: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix until combined. Beat in the eggs one at a time, mixing well after each addition.

Step 3: Stir in the sour cream and heavy cream until fully incorporated. Divide the filling into three separate bowls. Fold the melted semi-sweet chocolate chips into one bowl, white chocolate chips into the second, and dark chocolate chips into the third.

Step 4: Pour the semi-sweet chocolate mixture over the cooled crust, spreading evenly. Next, pour the white chocolate layer on top, followed by the dark chocolate layer, spreading gently to avoid mixing the layers.

Step 5: Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour.

Step 6: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results. Before serving, top with whipped cream and chocolate shavings or a dusting of cocoa powder, if desired.

Tips & Variations

For a smoother crust, remove the Oreo cream filling before crushing the cookies.

Use a water bath during baking to prevent cracking and ensure even cooking.

Try substituting the Oreo crust with graham cracker crumbs for a different texture.

Add a pinch of espresso powder to the chocolate layers to intensify the chocolate flavor.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day ahead. In fact, chilling it overnight helps the flavors meld and the texture to set perfectly.

How do I prevent cracks on the cheesecake surface?

Baking the cheesecake slowly and cooling it gradually in the oven with the door slightly open helps prevent cracks. Avoid over-beating the batter and use room temperature ingredients for best results.

Dessert

Triple Chocolate Cheesecake with Oreo Crust Recipe