This Chocolate Cheesecake is a rich, decadent dessert that’s perfect for chocolate lovers like me. It has a creamy, velvety texture, a deep chocolate flavor, and a crunchy Oreo cookie crust that adds just the right amount of contrast. I top it with a light whipped dark chocolate ganache that makes every bite feel luxurious. Whether I’m making it for a celebration or just treating myself, this cheesecake always steals the show. Chocolate Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake has layers of flavor and texture—starting from the crisp Oreo crust, to the smooth and chocolatey filling, and finishing with the airy whipped ganache topping. It’s baked in a water bath for the best texture and zero cracks. It’s a true showstopper and one of my go-to desserts when I want to impress without doing anything too fussy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Oreo crust:

24 Oreo cookies
60 g butter, melted

For the chocolate cheesecake filling:

340 g semi-sweet chocolate
170 g heavy cream
800 g full-fat cream cheese, at room temperature
260 g granulated sugar
3 tablespoons unsweetened Dutch cocoa powder
100 g sour cream (14–18% fat), at room temperature
1½ tablespoons cornstarch
1 teaspoon vanilla extract
4 large eggs

For the whipped chocolate ganache topping:

50 g semi-sweet chocolate
100 g heavy cream, heated
150 g heavy cream, cold

Directions

Prepare the crust: I preheat the oven to 160°C (325°F). Then, I crush 24 Oreos in a food processor until fine. I stir in 60 g melted butter and press the mixture into the base and sides of a 23 cm (9-inch) springform pan lined with parchment paper. I bake it for 10 minutes and let it cool.
Make the chocolate cheesecake filling: I melt 340 g semi-sweet chocolate with 170 g heavy cream over a double boiler and set it aside. In a stand mixer, I beat 800 g cream cheese with 260 g sugar on low speed until smooth. I mix 100 g sour cream with 1½ tablespoons cornstarch, then add that to the cream cheese along with 3 tablespoons cocoa powder, 1 teaspoon vanilla extract, and the melted chocolate mixture. I mix it all gently, then add 4 eggs (2 at a time), mixing just until incorporated.
Bake in a water bath: I pour the batter over the crust. I place the springform pan in a 25 cm (10-inch) cake pan and then set it into a larger roasting pan. I pour boiling water into the roasting pan until it reaches about halfway up the sides of the cake pan. I bake it for 1 hour and 10–15 minutes, then turn off the oven and crack the door open. I let it cool in the oven for 1 hour before chilling it in the fridge for at least 6 hours, preferably overnight.
Make the ganache topping: While the cheesecake is baking or chilling, I melt 50 g semi-sweet chocolate. I heat 100 g heavy cream until it just starts to bubble and pour it into the melted chocolate in three parts, stirring after each addition. I stir in 150 g cold cream, cover the ganache with plastic wrap, and refrigerate it overnight.
Assemble: Before serving, I whip the chilled ganache until medium-stiff peaks form. I spread it over the top of the cheesecake and finish with some grated chocolate.

Servings and timing

This recipe makes 12 slices.

Prep time: 45 minutes
Bake time: 1 hour 10–15 minutes
Cooling and chilling time: 6–8 hours (or overnight)
Total time: About 8 hours

Variations

Mocha cheesecake: I add 1 tablespoon of instant espresso powder to the batter for a rich coffee flavor.
White chocolate twist: I replace the semi-sweet chocolate with white chocolate and reduce the sugar slightly for a milder flavor.
Nut crust: I use crushed chocolate graham crackers mixed with finely chopped hazelnuts instead of Oreos.
Liquor-infused: A splash of Baileys or Kahlua (1–2 tablespoons) added to the batter gives it an adult twist.
Fresh fruit topping: Sometimes I skip the ganache and top it with whipped cream and berries for a lighter finish.

Storage/Reheating

I keep the cheesecake in the refrigerator, covered with plastic wrap or stored in an airtight container, for up to 3 days. I don’t reheat it, but I do like to let it sit out for 15–20 minutes before slicing so the texture softens. To freeze, I wrap individual slices tightly in plastic wrap and foil and freeze for up to 2 months. I thaw slices overnight in the fridge before serving.

FAQs

How do I know when the cheesecake is done?

I gently shake the pan—if the edges are set and the center has a slight wobble, it’s done. It will firm up as it cools.

Can I make this cheesecake ahead of time?

Yes, and I often do. I make it a day in advance to allow it to set overnight. The flavor deepens with time, making it even better.

What can I use instead of sour cream?

I use full-fat Greek yogurt in a 1:1 ratio if I don’t have sour cream on hand. It works just as well and gives the same tangy flavor.

Why bake the cheesecake in a water bath?

The water bath bakes the cheesecake gently, which helps prevent cracks and keeps the texture silky and smooth.

How do I prevent the crust from getting soggy?

I place the springform pan in a larger cake pan before setting it in the water bath, or I wrap it in three layers of foil. This helps keep water out during baking.

Conclusion

This Chocolate Cheesecake is everything I want in a dessert—creamy, rich, perfectly balanced, and stunning to look at. It’s a recipe I trust for any occasion where I want to bring something truly special to the table. From the crisp Oreo base to the smooth filling and the whipped ganache on top, every bite is worth the wait.

Chocolate Cheesecake