Description

Indulge in this decadent Triple Chocolate Cheesecake featuring a rich Oreo cookie crust, luscious layers of semi-sweet and white chocolate-infused cream cheese filling, and a silky semi-sweet chocolate ganache topping adorned with chocolate shavings. Perfect for chocolate lovers seeking a creamy, elegant dessert with layers of contrasting flavors and textures.

Ingredients

Scale

Crust

26 Oreo brand chocolate creme filled sandwich cookies
4 tablespoons unsalted butter, melted and cooled

Cheesecake Layers

4 ounces semi-sweet baking bar, finely chopped
4 ounces white chocolate baking bar, finely chopped
¾ cup heavy cream (divided into ¼ cup increments)
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

Ganache Layer

4 ounces semi-sweet chocolate baking bar, finely chopped
¼ cup heavy cream
1 tablespoon clear corn syrup
White chocolate bar shavings, for garnish
Semi-sweet chocolate bar shavings, for garnish

Instructions

Prepare the crust: Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in, and lightly spray the inside with non-stick baking spray. Set aside. Add the Oreo cookies to a food processor and pulse until fine crumbs form. Slowly drizzle the melted butter into the food processor while running until the mixture resembles wet sand. Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 15 minutes, then remove and let cool to room temperature.
Prepare the cheesecake layers: Reduce oven temperature to 325°F. In a microwave-safe bowl, combine the finely chopped semi-sweet chocolate with ¼ cup of heavy cream and heat for 45-60 seconds. Stir until smooth and set aside to cool slightly. Repeat this process separately with the white chocolate and another ¼ cup of heavy cream. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and granulated sugar on medium speed until smooth (2-3 minutes). On low speed, add eggs one at a time completely incorporating each before adding the next, scraping down sides as needed. Add remaining ¼ cup heavy cream, sour cream, and vanilla extract; mix on low until smooth.
Combine batters: Pour half of the cheesecake batter into the semi-sweet chocolate mixture bowl and gently fold to combine until no streaks remain. Pour the other half of the batter into the white chocolate mixture bowl and gently fold until fully combined.
Assemble cheesecake layers: Spoon the semi-sweet chocolate cheesecake batter evenly over the cooled crust. Carefully spoon the white chocolate batter on top of the semi-sweet layer, spreading gently to maintain distinct layers without mixing.
Bake with water bath: Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 to 1½ inches up the side of the springform pan, avoiding splashing water into the cheesecake. Bake for 1 to 1 hour and 15 minutes until the outer edges are lightly golden and the center jiggles slightly when the pan is tapped.
Cool the cheesecake: Turn off the oven and crack the door open about 1 inch, letting the cheesecake cool inside for an additional hour to finish baking slowly. Remove from oven and water bath, carefully unwrap the foil, and cool to room temperature. Refrigerate the cheesecake for at least 8 hours or overnight to chill completely.
Prepare ganache: After chilling, microwave semi-sweet chocolate and ¼ cup heavy cream for 45-60 seconds in a small bowl. Stir until smooth. Add clear corn syrup and mix well. Let cool for 3-4 minutes before topping.
Top cheesecake with ganache: Spoon the ganache onto the center of the chilled cheesecake and spread evenly toward the edges, avoiding drips over the sides. Garnish with white and semi-sweet chocolate shavings. Return to refrigerator and chill for 15-30 minutes until ganache firms.
Serve: Once ganache is set, slice and serve your luxurious triple chocolate cheesecake.

Notes

Wrapping the springform pan in foil is crucial to prevent water from the bath leaking into the cheesecake during baking.
The water bath ensures gentle, even baking for a creamy texture and prevents cracking.
Room temperature ingredients promote a smooth, lump-free batter.
Be careful folding the batters to maintain distinct layers for the visual swirl effect.
The ganache can be prepared ahead of time and refrigerated; gently warm before spreading if too firm.
Allow the cheesecake to chill thoroughly for best slicing and flavor development.

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes baking + 1 hour cooling in oven + 15 minutes ganache chilling
Category: Dessert
Method: Baking
Cuisine: American

Keywords: triple chocolate cheesecake, chocolate cheesecake, layered cheesecake, no crack cheesecake, baked cheesecake, chocolate dessert