Supreme Chocolate Cheesecake

4.78 from 9 votes

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Chocolate cheesecake so luxuriously indulgent that it’s like biting into a 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.

If you know anything about me, you know that chocolate is my greatest weakness. And when you add it to the creamiest cheesecake, the combination is simply irresistible!

Why you’ll love this chocolate cheesecake:

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. We’re talking Oreo cookie crust – the best yet!!

I seriously wish I could pass a fork to you so you can take your first bite right now, right here.

How to Make Chocolate Cheesecake:

It’s easy peasy to make this chocolate cheesecake!!

1. Make the crust:

  1. Wrap a 9-inch springfrom pan with heavy duty foil. Check out this pecan pie cheesecake for detailed photo directions.
  2. Crush Oreo cookies in a small food processor
  3. Stir in melted butter and mix well.
  4. Press the mixture into the bottom of cheesecake pan and bake for 10 minutes.

2. Make the batter:

  1. Melt chocolate until smooth. I usually melt it in a microwave, follow the directions on the packaging.
  2. Whip cream cheese until nice and fluffy.
  3. Then add sweetened condensed milk, eggs (one at a time), sour cream and the rest of the ingredients one at time, mixing well after each addition.
  4. Now, pour the melted chocolate into the cream cheese mixture and mix until combined.


Make sure cream cheese is at room temperature. Or you’ll get a lumpy batter.

3. Bake the cheesecake:

  1. Pour the batter into the prepared springfrom pan with the crust.
  2. Set the cheesecake pan in a large roasting pan and add 1 cup of hot water.
  3. Bake the cheesecake for about 55 minutes. And then open the oven door ajar and cool the cheesecake for 1 hour.
  4. Then take it out of the oven and run a knife along the sides of the pan. Cool the cheesecake completely and then refrigerate for at least 2 hours, or preferably overnight.
Watch How to Make This Below!

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

4.78 from 9 votes

Supreme Chocolate Cheesecake

Chocolate cheesecake so luxuriously indulgent that it’s like biting into a creamy chocolate truffle, but in a cheesecake form!
Total: 8 hours
Servings: 16 servings


For crust:

  • 18 Oreo cookies Note 1
  • 4 tablespoons unsalted butter melted

For filling:

  • 2 cups (340g) semi-sweet chocolate chips
  • 24 oz (680g) cream cheese at room temperature Note 2
  • 1 can (14oz/400g) sweetened condensed milk
  • 3 large eggs at room temperature
  • 1/2 cup (125g) 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 (115g) semi-sweet chocolate chopped


Prepare the crust:

  • Preheat the oven to 350°F (177°C). Wrap 9-inch springform pan with double layers of heavy-duty aluminum foil.
  • In a small food processor, process the cookies until fine crumbs.
  • Add melted butter and pulse until well combined.
  • Press the cookie mixture onto the bottom of the prepared springform pan.
  • Bake for 10 minutes.

Make the batter:

  • Melt the chocolate chips in a microwave. Start with 1 minute at 50%, stir and then microwave for about 15 seconds at 50% power. Stir and microwave for another 15 seconds, if required, or until chocolate is 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.
  • Then add sour cream and give another good stir.
  • Now, stir in flour, espresso powder, vanilla extract and salt.
  • And finally, add melted chocolate and mix the batter until smooth, 1-2 minutes.

Bake the cheesecake:

  • Pour the batter into the prepared crust.
  • Set the cake pan in a roasting pan and pour 1 cups of hot water. (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 it for an hour.
  • Then remove the cheesecake 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.

Make ganache topping:

  • Heat heavy whipping cream in a microwave (or stovetop) until hot, but don't boil it.
  • Pour it over chopped chocolate an dlet it sit for 2 minutes. Then stir it until smooth.
  • Immediately pour the ganache over the chilled cheesecake.

Tips & Notes

Note 1: You’ll need about 1.5 cups of crushed cookies.
Note 2: Make sure to use regular, plain, block-style cream cheese. Bring them out 1-2 hours before making the cheesecake.


Calories: 566kcal
Carbohydrates: 42g
Protein: 9g
Fat: 41g
Sugar: 32g
Sodium: 329mg
Course: Dessert
Cuisine: American

This recipe was originally published on September 14, 2017.

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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  1. 5 stars
    Hi, this cake is awesome, i have a question, some website use water at a room temperature for the bath? I am confused should i use hot or warm water?

    1. Hi, Suha. I use hot water, because that way it’ll start steaming right away creating nice humid environment from the get go. I suggest following the recipe as specified, because maybe some cheesecakes need steam half way. Hope this helps, and thank you for reaching out!

  2. 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).

    1. Thank you, Cathy, for making my recipe and sharing your feedback!! Hope you’ll love it. If you let the ganache cool for a bit, it will thicken even more.

    2. I feel like a step was missed for the ganache . It is very runny but after you melt he chocolate you need to refrigerate it then beat it. Then it turns out should not be liquidy

      1. Hi, Catherine. Yes, you can definitely make a whipped ganache. However, in this recipe (images), I used simple ganache to cover my cheesecake. Typically, ganache is pretty runny at first, but it thickens as it sets/cools.

  3. 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?

  4. 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

    1. 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.

  5. 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.

  6. Can u use milk chocolate chips for the ganache.hope to make this chocolate dream tomorrow..thank you..lynda

  7. 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?

    1. Khadija, sorry for late response. The ganache thickens as it cools. Hope it turned out well, and you enjoyed the cheesecake.

  8. hello,

    Im making this today, can you please telll me what the little chocolate bits are on top? TIA!

    – Khadija