Triple Chocolate Cheesecake with Oreo Crust

Cheesecake is a beloved dessert that has captured the hearts (and taste buds) of dessert lovers around the world. Its creamy texture and rich flavor make it a versatile choice for any occasion, from birthday celebrations to holiday feasts. Among the myriad of cheesecake variations, chocolate cheesecakes stand out as a particularly indulgent option. The combination of rich chocolate with the smoothness of cream cheese creates a dessert that is not only satisfying but also utterly decadent.

Triple Chocolate Cheesecake with Oreo Crust

Dive into chocolate heaven with this Triple Chocolate Cheesecake with Oreo Crust! This decadent dessert combines dark, milk, and white chocolate for a rich, layered experience, all resting on a crunchy Oreo base. Perfect for any celebration or simply to treat yourself, this recipe is surprisingly easy to follow, making it ideal for bakers of all levels. Indulge in this creamy delight and impress your guests! #ChocolateLovers #Cheesecake #BakingJoy #DessertRecipe #YummyDesserts #OreoCrust

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Ingredients

For the crust:

24 Oreo cookies, crushed into fine crumbs

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/2 cup sour cream

1/4 cup heavy cream

8 oz semi-sweet chocolate, melted and slightly cooled

4 oz milk chocolate, melted and slightly cooled

4 oz white chocolate, melted and slightly cooled

For the chocolate ganache topping:

1 cup heavy cream

8 oz semi-sweet chocolate, chopped

Instructions

Prepare the Crust:

- Preheat your oven to 350°F (175°C).

- In a 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 form an even layer.

- Bake in the preheated oven for 10 minutes, then let it cool while you prepare the filling.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.

- Gradually add the granulated sugar and continue to beat until fully incorporated.

- Mix in the vanilla extract, then add eggs one at a time, beating well after each addition.

- Stir in the sour cream and heavy cream until smooth.

- Divide the batter into three separate bowls. To one bowl, fold in the melted semi-sweet chocolate; to the second, fold in the milk chocolate; and to the third, fold in the white chocolate.

Layer the Filling:

- Pour the semi-sweet chocolate layer into the crust, smoothing the top.

- Carefully pour the milk chocolate layer on top, smoothing it out gently.

- Finally, pour in the white chocolate filling, spreading it evenly.

Bake the Cheesecake:

- Tap the springform pan gently on the counter to remove air bubbles.

- Bake in the oven for about 55-65 minutes or until the edges are set but the center is still slightly jiggly.

- Turn off the oven and leave the cheesecake inside for an hour to cool gradually.

Make the Ganache Topping:

- In a small saucepan over low heat, heat the heavy cream until it’s just about to simmer.

- Remove from heat and add the chopped semi-sweet chocolate, stirring until smooth and glossy.

Assemble the Cheesecake:

- Once the cheesecake has cooled to room temperature, pour the chocolate ganache over the top, spreading it evenly with a spatula.

- Refrigerate the cheesecake for at least 4 hours (preferably overnight) to set.

Serve:

- Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled, optionally garnished with whipped cream or chocolate shavings.

Prep Time: 25 minutes | Total Time: 8 hours | Servings: 12