It is freaking Chocolate time! When I say Chocolate, I don’t just mean a little bit of chocolate I mean a LOT of freaking Chocolate. I am about to throw down with a Chocoholics dream! This Triple Chocolate Cheesecake Recipe is so freaking amazing and so decadent you wont believe it! I mean as if Cheesecake alone was awesome enough we are loading it down with tons and tons of chocolate. Even better than that? An Oreo Cookie Crust!! I know, I know I just keep packing in the chocolate flavor lol. So grab yourself a big glass of milk and give this one a try… and guys.. seriously make this one she will LOVE you for it LMAO lol.
Have a great Cheesecake recipe that I need to try out? Hit me up and let me know what it is! Seriously I LOVE Cheesecake lol.
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- 24 Oreo Cookies, Crushed
- 1/4 Cup Butter, Melted
- 32 oz. Cream Cheese
- 1-1/3 Cup Powdered Sugar
- 3 Tbsp. Cocoa Powder
- 4 Eggs
- 10 oz. Bittersweet Chocolate
- 3/4 Cup Heavy Cream
- 6 oz. Bittersweet Chocolate
- 1 Tbsp. Sugar
- Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
- Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
- Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
- Melt 10 ounces bittersweet chocolate and set aside to cool.
- Mix cream cheese and sugar until smooth, mix in cocoa powder
- Add the eggs one at a time, mixing on low speed and do not overbeat it.
- Add melted chocolate and mix on low speed to combine.
- Pour the filling over the crust and smooth the top.
- Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
- Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
- In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
- Cool and pour over the cheesecake.
- When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
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