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Supreme Chocolate Cheesecake + Video

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Insanely decadent chocolate cheesecake for your indulgence! It’s like biting into creamy chocolate truffle, but in a cheesecake form.

Insanely decadent chocolate cheesecake for your indulgence! It’s like biting into creamy chocolate truffle, but in a cheesecake form.

{scroll down for video tutorial}

Insanely decadent chocolate cheesecake for your indulgence! It’s like biting into creamy chocolate truffle, but in a cheesecake form.

Oh my gosh, are you drooling? Because I sure am.

Too bad I polished off the last slice of this heaven earlier today. You know me, chocolate is my greatest weakness. And when you add it to the creamiest cheesecake, the combination is simply irresistible!

But I’m happy to reported I didn’t eat the whole thing by myself. I mustered every bit of discipline and brought it out to the ranch, where it didn’t get a chance of surviving more than 2 days.

Insanely decadent chocolate cheesecake for your indulgence! It’s like biting into creamy chocolate truffle, but in a cheesecake form.

This cheesecake is everything: rich, creamy, moist and dense, just how an amazing chocolate cheesecake should be.

And it’s infused with chocolate in every layer: in the crust, the filling and the topping. And we’re talking Oreo cookie crust – the best yet!! No, no skimping on chocolate here, that’s for sure.

I seriously wish I could pass a fork to you so you can take your first bite right now, right here. But the technology isn’t there yet (and I really hope it’ll be soon!), so you’ll just have to get in the kitchen and bake it for yourself.

Insanely decadent chocolate cheesecake for your indulgence! It’s like biting into creamy chocolate truffle, but in a cheesecake form.

And before I let you go, let me tease you with a few more images of this marvelous cheesecake.

Insanely decadent chocolate cheesecake for your indulgence! It’s like biting into creamy chocolate truffle, but in a cheesecake form.

Insanely decadent chocolate cheesecake for your indulgence! It’s like biting into creamy chocolate truffle, but in a cheesecake form.

Hope you’ll make this cheesecake soon, and let me know if you do. Thanks for reading!


Supreme Chocolate Cheesecake

Insanely decadent chocolate cheesecake for your indulgence! It’s like biting into creamy chocolate truffle, but in a cheesecake form.
4.67 from 3 votes
serves: 16 servings

Ingredients

For crust:

  • 18 Oreo cookies about 1 1/2 cups of crushed cookies
  • 4 tablespoons unsalted butter melted

For filling:

  • 2 cups 12oz semi-sweet chocolate chips
  • 3 packages 24oz cream cheese, softened
  • 1 can 14oz/400gr sweetened condensed milk
  • 3 large eggs at room temperature
  • 1/2 cup 125gr sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon instant espresso powder optional
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt

For ganache:

  • 1 cup 240ml heavy whipping cream
  • 4 oz semi-sweet chocolate chopped
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat the oven to 350°F (177°C). Wrap 9-inch springform pan with double layer of aluminum foil.
  • In a small food processor, process the cookies until fine crumbs. Add melted butter and pulse until well combined.
  • Press onto the bottom of prepared cake pan. Bake for 10 minutes.
  • In a microwave-safe bowl, melt the chocolate chips in 30-second increments at 50% power until nice and smooth.
  • In a large mixing bowl with whisk attachment, beat cream cheese until fluffy.
  • Add sweetened condensed milk and beat until smooth.
  • Add eggs, one at a time, beating well after each one.
  • Add sour cream and give another good stir.
  • Then stir in flour, espresso powder, vanilla extract and salt.
  • Add melted chocolate. Mix until smooth, 1-2 minutes.
  • Pour the batter into the prepared crust.
  • Set the cake pan in a roasting pan and pour hot water up to half way of cheesecake pan. (Alternatively, if you don’t have large enough pan, you can fill another baking pan with hot water and place it on the bottom rack below the cheesecake pan.)
  • Bake for 55-60 minutes, or until the center is almost to set. Open the oven door ajar and cool for an hour.
  • Remove the cake on wire rack, and then in 10 minutes carefully run a knife around the edge of the pan. Cool until room temperature, and then refrigerate for at least 2-3 hours, or preferably overnight.
  • To make the ganache, heat heavy whipping cream in the microwave until hot.
  • Pour it over chopped chocolate. Let it sit for 2 minutes and then stir until smooth. Immediately pour the ganache over the cheesecake. Chill until set and serve.
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!

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  1. Cathy Bruha says

    5 stars
    Turned out beautiful, I can’t wait to cut into it!  The ganache was quite a bit runnier than I would use in the future.  I would go with a 1:1 ratio (1/2 cup cream not 1 cup).

    Reply

  2. Alisha says

    What would happen if a person omitted the flour? I have noticed on your soufflé cheesecakes that they have no flour and are delightful gluten-free. I wonder if this could be adapted so it is gluten-free as well?

    Reply

  3. Kate Olgiati says

    5 stars
    Dear Shinee,
    Your Pomegranate cheesecake has become our most requested dessert! We love it! Absolutely the best ever!
    However, we thought we’d try your Supreme Chocolate Cheesecake for our last potluck. We couldn’t wrap our 9″ springform in 12″ aluminum foil, so double flat-seamed 2 pieces together to get a 18″ x 18″ square.
    We did that twice, to get a double layer of foil, but still got just a bit of leak. The crust got a little soggy in places, but the chocolate cheesecake part is marvelous! You are The Cheesecake Lady!
    Here is our question…is it critical to bake the cheesecake in a water bath? Your Pomegranate Cheesecake doesnt call for one…so we wondered what your thoughts were on waterbaths?

    It’s snowing here in Vermont, so I expect you are getting some winter weather too. Stay warm! Thank you!

    Kate Olgiati

    Reply

    • Shinee says

      Hi, Kate. Thank you so much for your feedback. So happy that you love my cheesecake recipes!!! In my opinion, it’s not critical to bake a cheesecake in a waterbath, but I prefer to bake it in a waterbath for gentle even cooking and to prevent cracks. That said I usually use 12-inch wide foil too, and don’t have problem with water seeping in. In my latest cheesecake recipe, I shared a step by step of how I wrap my pan with foil. Check it out here, and please let me know if that helps.

      Reply

  4. Cheryl says

    I’m a new follower. Have not tried your recipe for Supreme Chocolate Cheesecake, but my husbands birthday is Saturday, and he’s a big chocoholic. This should do the trick. I will let you know.

    Reply

  7. Khadija says

    4 stars
    Jus made this and it turned out great except my ganache was really runny. I heated the whipping cream until it boiled then poured it over the chocolate chips n whisked it but it didn’t thicken 😔 any tips?

    Reply

  12. Maria T. says

    This is my first time making a cheesecake in the oven. I watched the video and I didn’t see foil on the pan. What do you mean by wrapping the pan in foil twice?

    Reply