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close up image of a chocolate cheesecake with ganache and chocolate whipped cream frosting


  • Author: Zoha
  • Total Time: 12+ hours with cooling
  • Yield: 12-14


A rich and creamy chocolate cheesecake with a silky ganache and chocolate whipped cream



  • 235g Oreo cookies (about 20 cookies; you can also use a different brand of chocolate sandwich biscuits)
  • 70g unsalted butter, melted ( a little over 1/4 cup)

Chocolate cheesecake:

  •  340g semi-sweet chocolate (about 2 cups of chocolate chips)
  • 120 ml heavy cream (1/2 cup)
  • 1 tsp instant coffee / espresso powder
  • 24oz cream cheese (3 8oz packs or 680g), room temperature
  • 1/2 tsp salt
  • 220g granulated sugar (1 cup)
  • 15g cocoa powder (about 2 tbsp)
  • 1 tsp vanilla
  • 4 large eggs, room temperature
  • 60g sour cream (1/4 cup), room temperature

Chocolate ganache:

  • 100g semi-sweet chocolate or chocolate of choice (about 2/3 cups of chips)
  • 1/2 cup heavy cream (120 ml)

Chocolate whipped cream frosting:

  • 240ml heavy cream (1 cup), chilled
  • 55g granulated sugar (¼ cup)
  • 25g cocoa powder (about 3 tbsp)


Oreo crust:

  • Pre-heat the oven to 350F (conventional), and prepare a 9" springform pan by brushing a light coating of butter on the bottom and side. Cover the bottom and edges of the pan on the outside with 2-3 sheets of aluminum foil tightly 
  • For the crust, grind the Oreo cookies in a food processor until they make a fine crumb. Add the melted butter and grind again. Transfer to the pan and press down firmly to have a tight crust. I use a measuring cup for this step, and press quite firmly as that helps make sure the crust isn't soft or crumbly
  • Bake the crust for 8-10 minutes. Remove from the oven, and turn down the temperature to 325F

Chocolate cheesecake:

  • Mix the semi sweet chocolate, heavy cream and coffee in a large heat-proof bowl. Heat and stir over a double boiler for a few minutes until everything is melted and you have a silky ganache. Set it aside to cool down
  • Add the cream cheese to the bowl of a stand mixer fit with a paddle attachment. Mix it for 3-4 minutes until the cream cheese is very creamy and fluffy. Make sure to scrape the edges and bottom of the bowl a few times through this process, as that will help ensure there aren't any solid cream cheese lumps left behind
  • Add sugar, cocoa powder, salt and vanilla to the mixer, and mix again for 3-5 minutes until everything is well combined. Keep scraping the bowl
  • Break the eggs in a separate bowl and lightly whisk to break the yolks. Add to the batter and mix for just a few seconds until the eggs are combined into the batter. Avoid overmixing at this stage
  • Add the cooled down ganache and sour cream, and whip until just combined
  • Transfer the batter to the pan with the crust. Tap the pan several tips on your counter to get rid of any air bubbles
  • Boil some water and place it in a larger pan in the oven. Place the cheesecake pan inside this pan so it has a 1-2" water bath around it. The aluminum foil will prevent the water from leaking into the pan. Close the oven door
  • Bake for 60-70 minutes. The cheesecake is done when the edges are firm and pulled away from the sides, and the center has a slight jiggle to it
  • Remove from the oven and let cool at room temperature for 2-3 hours. After that, transfer to the fridge to cool completely overnight (at least 8 hours)

Chocolate ganache:

  • The next day, prepare chocolate ganache for the top of the cheesecake by bringing the cream to a boil and pouring over the chocolate. Rest for 5 minutes, then mix until you have a silky ganache

Chocolate whipped cream:

  • Prepare the chocolate whipped cream by adding all the ingredients into a bowl and whisking with an electric beater (or stand mixer with balloon whisk attachment) until the cream reaches stiff peaks. Avoid overmixing as it will cause the cream to split. Transfer the cream to a piping bag fit with a star tip of choice

Decoration / Assembly:

  • Gently remove the cheesecake from the pan and transfer to a serving stand. Pour over the ganache once it has slightly thickened. Spread carefully and make a swirl using an offset spatula
  • Pipe rosettes around the edge with the chocolate whipped cream
  • Serve and enjoy!


This cheesecake will keep well in an airtight container in the fridge for up to a week!

  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Desserts
  • Cuisine: American

Keywords: Chocolate Cheesecake Recipe