Chocolate Lover's Cheesecake

Indulge your sweet tooth with this decadent Chocolate Lover's Cheesecake, a dessert designed for true chocolate enthusiasts. Featuring a rich Oreo cookie crust, a velvety chocolate-infused cream cheese filling, and a luscious semisweet chocolate ganache topping, this cheesecake is a show-stopping masterpiece. The recipe combines the smooth creaminess of cheesecake with layers of deep chocolate flavor, elevated by hints of cocoa and vanilla. Baked to perfection using a water bath for a flawless, crack-free finish, this dessert chills overnight for the ultimate indulgence. Perfect for special occasions or whenever a chocolate craving strikes, this cheesecake serves 12 and is guaranteed to leave everyone asking for seconds.

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:65 mins

Total Time:95 mins

Servings: 12

Ingredients

• 24 pieces Chocolate sandwich cookies (e.g., Oreo)
• 6 tablespoons Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cup Granulated sugar
• 0.25 cup Unsweetened cocoa powder
• 8 ounces Semisweet chocolate, melted and slightly cooled
• 2 teaspoons Vanilla extract
• 4 pieces Large eggs
• 0.5 cup Heavy cream
• 6 ounces Semisweet chocolate for ganache
• 0.75 cup Heavy cream for ganache

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the base with aluminum foil to prevent leaks.

Step 2

In a food processor, pulse the chocolate sandwich cookies until finely crushed. Add the melted butter and process until the mixture resembles wet sand.

Step 3

Press the cookie mixture firmly into the bottom of the prepared pan to form the crust. Bake in the preheated oven for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the sugar and cocoa powder, and mix until well combined.

Step 5

Blend in the melted semisweet chocolate and vanilla extract until smooth.

Step 6

Add the eggs one at a time, beating on low speed after each addition just until mixed. Be careful not to overmix as this can cause cracks in the cheesecake.

Step 7

Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.

Step 8

Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan.

Step 9

Bake the cheesecake in the water bath for 60-65 minutes, or until the center is just set and slightly jiggly.

Step 10

Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then transfer it to the fridge to chill for at least 6 hours or preferably overnight.

Step 11

To make the ganache, heat the 3/4 cup of heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and add the 6 ounces of semisweet chocolate, letting it sit for 1-2 minutes before stirring until smooth.

Step 12

Pour the ganache over the chilled cheesecake, spreading it evenly. Allow the ganache to set for 30 minutes in the refrigerator before serving.

Step 13

Slice and serve the cheesecake chilled. Enjoy!

Nutrition Facts

Serving size	(2194.4g)

Amount per serving	% Daily Value*
Calories	8389.6

Total Fat 615.0g	0%
Saturated Fat 350.1g	0%
Polyunsaturated Fat g
Cholesterol 2050.8mg	0%
Sodium 3685.6mg	0%
Total Carbohydrate 718.1g	0%
Dietary Fiber 57.0g	0%
Total Sugars 538.7g
Protein 111.7g	0%

Vitamin D 160IU	0%
Calcium 1239.4mg	0%
Iron 35.3mg	0%
Potassium 3551.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 5.0%

Carbs: 32.4%