Introduction

Indulge in the rich and creamy delight of a Triple Chocolate Cheesecake that perfectly blends semi-sweet and white chocolate layers on a chocolate cookie crust. This decadent dessert is sure to impress for any special occasion or just because you deserve a treat.

A close-up of a slice of layered cheesecake on a wooden board with a white marbled background. The bottom layer is a dark, crumbly chocolate crust. Above that is a thick, rich chocolate cheesecake layer with a creamy texture. Next is a lighter, smooth vanilla cheesecake layer on top of the chocolate. The top layer is a shiny dark chocolate ganache, covered with small curls of white and dark chocolate. Some chocolate curls are scattered around the slice on the wooden board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

26 Oreo brand chocolate creme filled sandwich cookies
4 tablespoons unsalted butter, melted and cooled
4 ounces semi-sweet baking bar, finely chopped
4 ounces white chocolate baking bar, finely chopped
¾ cup heavy cream
32 ounces block-style cream cheese, room temperature
1 cup granulated sugar
4 large eggs, room temperature
¼ cup full-fat sour cream
2 teaspoons vanilla extract
3 to 4 cups hot water, for the water bath
4 ounces semi-sweet chocolate baking bar, finely chopped (for ganache)
¼ cup heavy cream (for ganache)
1 tablespoon clear corn syrup
White chocolate bar shavings (for garnish)
Semi-sweet chocolate bar shavings (for garnish)

Instructions

Step 1: Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil and spray the inside with non-stick baker’s spray. Set aside.
Step 2: Place Oreo cookies in a food processor and pulse until fine crumbs form. While processing, slowly drizzle in melted butter until the mixture resembles wet sand.
Step 3: Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, then remove and cool to room temperature.
Step 4: Reduce oven temperature to 325°F. In separate microwave-safe bowls, melt the chopped semi-sweet chocolate and white chocolate each with ¼ cup heavy cream for 45–60 seconds, stirring until smooth. Let cool slightly.
Step 5: In a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on medium speed until smooth and creamy, about 2–3 minutes.
Step 6: On low speed, add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl as needed.
Step 7: Add remaining ¼ cup heavy cream, sour cream, and vanilla extract. Mix on low until smooth.
Step 8: Divide the cheesecake batter in half. Gently fold one half into the melted semi-sweet chocolate, and the other half into the melted white chocolate until evenly combined with no streaks.
Step 9: Pour the semi-sweet chocolate batter over the crust and spread evenly. Spoon the white chocolate batter over it carefully to keep the layers separate and spread evenly.
Step 10: Place the springform pan into a large roasting pan on the oven’s center rack. Pour hot water into the roasting pan to reach about 1 to 1½ inches up the side of the pan, avoiding the cheesecake batter.
Step 11: Bake for 1 hour to 1 hour 15 minutes, until edges are lightly golden and the center slightly jiggles when tapped.
Step 12: Turn off oven heat, crack the door open about 1 inch, and let the cheesecake cool in the oven for an additional hour.
Step 13: Remove the cheesecake from the water bath and foil, cool to room temperature, then refrigerate for at least 8 hours or overnight.
Step 14: For the ganache, heat the chopped semi-sweet chocolate with ¼ cup heavy cream in a microwave-safe bowl for 45–60 seconds. Stir until smooth, then add corn syrup and mix well. Let cool 3–4 minutes.
Step 15: Spoon ganache onto the cheesecake center and spread gently to the edges without dripping over the sides.
Step 16: Garnish with white and semi-sweet chocolate shavings. Chill in the refrigerator for 15–30 minutes until the ganache firms before slicing and serving.

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth batter without lumps.
If you don’t have a water bath, place a pan of hot water on the lower oven rack to help bake the cheesecake evenly and prevent cracking.
Try adding a teaspoon of espresso powder to the semi-sweet chocolate batter for a subtle mocha flavor boost.
For easier slicing, dip your knife in hot water and wipe it clean between cuts.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To prevent drying out, keep it in an airtight container or wrap tightly with plastic wrap. When ready to serve, let it sit at room temperature for about 10 minutes for the best flavor and texture. Ganache-topped cheesecake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the refrigerator, which helps the flavors meld and the texture to firm up perfectly.

Why do I need to wrap the springform pan with foil?

Wrapping the pan with foil prevents water from the water bath from leaking into the cheesecake batter, ensuring a smooth, crack-free surface.