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Original Post: https://www.sweetandsavorybyshinee.com/supreme-chocolate-cheesecake/

Supreme Chocolate Cheesecake

Total Time: 8 hours
Servings: 16 servings
Calories: 566kcal
Author: Shinee
Chocolate cheesecake so luxuriously indulgent that it’s like biting into a creamy chocolate truffle, but in a cheesecake form!
Print Recipe

Ingredients

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

Instructions

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.

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.

Nutrition

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