November 20, 2020

Ultimate Chocolate Cheesecake

ultimate chocolate cheesecake
If you're looking for a very rich and very chocolatey dessert, you've found it. This cheesecake features a chocolate cookie crust, creamy chocolate cheesecake filling and a chocolate ganache topping. You can stop your search now…you’ve found the Ultimate Chocolate Cheesecake!
Prep Time 20 minutes
Cook Time 1 hour
Course Dessert
Servings 10


For the Crust:

  • 2 cups crushed vanilla-filled chocolate sandwich cookies ie/ Oreos
  • 6 tablespoons butter, melted

For the Filling:

  • 1 ½ lbs cream cheese, room temperature & softened*
  • 16 oz sour cream, room temperature
  • 1 cup granulated sugar
  • 3/4 tsp salt
  • 1 tbsp vanilla extract
  • 3 large eggs, room temperature**
  • 5 tbsp cornstarch
  • 2 oz heavy cream
  • 2 cups semisweet or bittersweet chocolate chips

For the Ganache Topping:

  • 4 oz heavy cream
  • 4 oz semisweet chocolate chips


  • Preheat the oven to 375°F. Lightly grease a 9 inch round pan.
  • Crush the cookies in a food processor. Add the melted butter, processing just a few times until the mixture is crumbly.
  • Press the crumbs into the bottom and slightly up the sides of the prepared pan. Bake the crust for 15 minutes. Remove it from the oven, and set it aside as you make the filling.
  • Reduce the oven heat to 350°F.
  • Melt the chocolate chips in a double boiler. Mix occasionally, until the chocolate is completely melted and smooth. Set aside.
  • In a large mixing bowl, beat together the softened cream cheese, sour cream, sugar, salt and vanilla at medium speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth.
  • Add the eggs one at a time, beating to combine after each one.
  • Add the melted chocolate and whip slowly until combined. Scrape down the sides.
  • Mix together the cornstarch and heavy cream, until no lumps remain and it is smooth. Add to the mixture; mix briefly, just until smooth.
  • Pour the batter on top of the crust in the pan. Place the pan on a baking sheet; and place in the oven. Then pour hot water onto the sheet pan as high as it can go without spilling.
  • Bake the cake (remember, the oven temperature should be 350°F) for about an hour, until a toothpick inserted into the center of the cake comes out clean. A digital thermometer, inserted at the same point, should read 145°F. The center may not look set; that's OK.
  • Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, run an offset spatula around the edges of the cake, and flip over onto something flat (it will be upside down). Now flip onto the plate you would like to serve it on.
  • Make the ganache topping- heat the heavy cream in a small pot over medium heat. Once simmering, pour the cream over the semisweet chocolate chips in a bowl. Let sit for 3 minutes, and then whisk until smooth. Pour onto the cake and spread it to cover the top of the cake.
  • Refrigerate the cake until ready to serve.


*It is very important that the cream cheese is softened, or you will get lumps of cream cheese in your cheesecake.
**You can place your eggs in a bowl of warm water to get them to room temperature quickly.
Keyword cake, chocolate, dessert
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