This chocolate cheesecake is rich, creamy, and baked with a velvety chocolate batter on a crisp Oreo crust. After cooling, it's topped with silky chocolate ganache and finished with swirls of whipped cream for the perfect decadent bite.
It was only a matter of time until this glorious recipe for a chocolate-filled cheesecake appeared on here. To be honest, I don't know what took me so long, I love chocolate and cheesecake. In fact, I've made them together before in this Guinness Chocolate Cheesecake Recipe and these Double Chocolate Cheesecake Cups and in these Salted Caramel Chocolate Cheesecake Bars.
This cheesecake recipe starts with an Oreo crust, then the cheesecake batter is made with melted chocolate and cocoa powder, finally topped with a layer of chocolate ganache, fresh whipped cream, and chocolate shavings, so you get chocolate in every single bite. The flavor is incredible, a chocoholics cheesecake dream. The texture is thick, creamy, and downright scrumptious.
Chocolate cheesecake is a perfect celebration dessert you can make ahead of time, my friend loves making this for her Christmas dinner.
You can totally make this into a 9-inch cheesecake just double the recipe and increase the baking time by 30 minutes or so. Then when you chill the baked cheesecake make sure it chills for at least 8 hours.
Layers of Chocolate that Actually Work Together
- Oreo Crust: Crushed Oreos mixed with melted butter pack into the pan to form a sweet, sturdy base that complements the creamy filling.
- Rich Chocolate Filling: Made with melted chocolate, cocoa powder, cream cheese, sugar, sour cream, heavy cream, vanilla, and eggs-this combination bakes into a dense, velvety texture with deep chocolate flavor.
- Chocolate Ganache Topping: Adds a shiny, rich finish-a perfect backdrop for the whipped cream.
- Fresh Whipped Cream + Chocolate Shavings: Lightens the presentation, adds contrast, and makes each slice visually stunning.
Featured Review
"I made this today and it was AMAZING! Thank you for such detailed recipes! I have made a number of your cheesecakes Elizabeth and have never been disappointed! Thank you!"
Shiphrah
Crust, Filling, Ganache & Whip-Oh My
How do you release cheesecake from a springform pan
I hope you make this cheesecake for the chocolate lover in your life.
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Chocolate Lover's Dream Cheesecake
This chocolate cheesecake is rich, creamy, and baked with a velvety chocolate batter on a crisp Oreo crust. After cooling, it's topped with silky chocolate ganache and finished with swirls of whipped cream for the perfect decadent bite.
- Total Time: 7 Hours 20 Minutes
- Yield: 6-10 Slices 1x
Ingredients
Crust
- 5oz (1 Cup ish) Oreos, Crushed
- 3 Tablespoons Unsalted Butter, melted
Cheesecake
- 2 oz (4 Tablespoons) Heavy Cream
- 6 oz (1 Cup) Chopped Chocolate (bittersweet or semi-sweet)
- 16oz Cream Cheese, very soft at room temp.
- 132 grams (⅔ cup) Granulated Sugar
- 2 Tablespoons Cocoa Powder
- 2oz (¼ Cup) Sour Cream
- 1 ½ Teaspoons Pure Vanilla Extract
- 2 Large Eggs, at room temp.
- 1 Large Egg Yolk, at room temp.
Topping
- 4oz Chocolate, finely chopped
- 5oz Heavy Cream
- Homemade Whipped Cream or Store-bought
- Good Quality Chocolate Bar to make Chocolate Shavings
Instructions
Crust
- Grease a 6-inch springform pan set aside. Preheat oven to 325F/163C. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan, use a cup to tightly press the crumbs into place. Place in the fridge while you make the cheesecake.
Cheesecake
- In a Bain Marie or in the microwave melt the chocolate and heavy cream together, until chocolate is all melted- whisk together- set aside to cool.
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld mixer beat cream cheese for 2 minutes on medium to high speed. Add granulated sugar and beat for another minute.
- Add in the chocolate mixture, cocoa powder, sour cream, and vanilla extract mixing until fully combined- make sure to scrape the bottom of the bowl so you have no white marks. Add in eggs and yolk one at a time, and mix until just combined. You should have a creamy batter with no lumps. Pour into a prepared pan.
- Place the springform pan in a larger cake pan- place the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 55 to 65 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in the oven for 45 minutes to one hour then take out of roasting pan and let cool on the counter for one hour then wrap with plastic wrap and chill for a minimum of 6 hours or overnight.
Topping
- In a small pot over low heat warm the heavy cream, heat the cream until just before it boils. Pour over the chopped chocolate, in a heatproof bowl. Let sit for 5 minutes, then whisk together to create a ganache.
- Pour over the chilled cheesecake and use an offset spatula to gently push down the sides for drips. Place back in the fridge for 30 minutes or 15 in the freezer.
- Once the ganache is set add the whipped cream and if desired chocolate shavings. To create shavings use a vegetable peeler to peel chocolate from a large bar. Store the cheesecake in the fridge for up to 5 days.
Notes
- You can totally make this into a 9-inch cheesecake just double the recipe and increase the baking time by 30 minutes or so. Then when you chill the baked cheesecake make sure it chills for at least 8 hours.
- Making ahead of time: Since the cheesecake needs at least 6 hours to chill I often bake it the night before I want to serve it. I would bake it up to 2 days before serving it, so you have the best crust.
- Prep Time: 20 Minutes
- Cook Time: 1 Hour
- Category: Dessert
- Method: Bake
- Cuisine: American
Meher says
Tried your chocolate cheesecake, it looked gorgeous and tasted absolutely fantastic.
Elizabeth Waterson says
Thanks for coming back to review the recipe Meher, so glad you enjoyed the cheesecake! XX Liz
Gurpreet kaur says
Such an adorable recipe and fun to make. I loved the cake its so creamy and the topping chocolate is so convenient and takes the cheesecake to another level. Must try if anyone still has doubts.
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Gurpreet, I am so grateful!! This is for sure a chocolate lover's dessert, glad you enjoyed it!! XX Liz
Chandra Persaud says
I don’t have a springform pan. Can I line the pan with foil and just place it into the 9 inch pan and fill that with water OR will I still have to use the roasting pan also? Thanks!
Elizabeth Waterson says
Hi Chandra, thanks for reaching out. Ideally, you really need a springform pan or a pan with a removable bottom. Pulling the tall cheesecake out of a cake pan can potentially ruin it as the filling is so heavy it would potentially cave in and break. I would highly advise against it but try if you want to and let me know what you think. You could also check out my recipe for chocolate cheesecake bars which doesn't need a springform pan. In that recipe you place a larger pan of warm water on the bottom shelf so the steam helps create a more moist environement. Let me know if I can help with anything else, you can also direct message me on Instagram with photos back and forth if you need help I am usually a bit quicker to respond on there. Goodluck! XX liz
Shiphrah says
I made this today and it was AMAZING! Thank you for such detailed recipes! I have made a number of your cheesecakes Elizabeth and have never been disappointed! Thank you!
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Shiphrah! So glad you enjoyed this chocolate lovers cheesecake!! Take care. XX Liz
Dori says
I have made this chocolate cheesecake twice, once yesterday to treat my daughter. We haven’t cut into it yet but I can tell you the first one was THE BEST cheesecake I’ve tasted! So rich and creamy, decadent. Thank you!
I have had problems with both crusts and have noted it on my copy of your recipe. My Oreo cookie/butter ratio was very oily. Next time I will try two, rather than three, tablespoons of melted butter.
Elizabeth Waterson says
Hi Dori, thank you so much for the lovely review. This is seriously such a decadent dessert!! XX Liz