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Homemade Perfect Chocolate Cheesecake photo

Perfect Chocolate Cheesecake

This Perfect Chocolate Cheesecake is a rich, creamy delight that will leave everyone craving more!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 25 cookies Oreo cookies (whole cookies)
  • 4 tablespoons butter (melted)
For the Filling:
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 3 packages cream cheese (8-ounce, softened)
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
For the Topping:
  • 1-1/2 cups semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Whipped cream (for serving)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Double boiler or microwave-safe bowl

Method
 

Step 1: Prepare the Crust
  1. Preheat your oven to 350°F (175°C). In a food processor, pulse the 25 Oreo cookies into fine crumbs. Combine the cookie crumbs with 4 tablespoons of melted butter in a mixing bowl, stirring until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and allow it to cool while you prepare the filling.
Step 2: Make the Chocolate Filling
  1. In a small saucepan over low heat, combine 1/4 cup of semisweet chocolate chips and 1/4 cup of heavy whipping cream. Stir until the chocolate is melted and smooth. Set this mixture aside to cool slightly.
  2. In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar using an electric mixer until creamy and smooth. Gradually add in the cocoa powder, mixing until well combined.
  3. Next, add the lightly beaten eggs one at a time, mixing just until incorporated after each addition. Finally, stir in the melted chocolate mixture and 1 teaspoon of vanilla extract until everything is combined and smooth.
Step 3: Bake the Cheesecake
  1. Pour the chocolate filling over the cooled Oreo crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour.
Step 4: Prepare the Topping
  1. While the cheesecake is cooling, prepare the chocolate topping. In a double boiler or microwave, melt the 1-1/2 cups of semi-sweet chocolate chips with 1/2 cup of heavy whipping cream and 1 teaspoon of vanilla extract until smooth. Allow it to cool slightly before pouring it over the cooled cheesecake.
Step 5: Chill and Serve
  1. Once the topping is poured over the cheesecake, refrigerate for at least 4 hours, or preferably overnight. When you’re ready to serve, run a knife around the edges of the springform pan before carefully removing the sides. Serve slices with a dollop of whipped cream on top for an extra indulgent treat.

Notes

  • Ensure your cream cheese is at room temperature for easy blending.
  • Do not rush the cooling process; allowing the cheesecake to cool gradually will help prevent cracks.
  • For the best flavor, use high-quality chocolate.