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Chocolate Cheesecake

  • Prep Time:
    20 minutes

  • Cook Time:
    60 minutes

  • Total Time:
    1 hour 20 minutes

  • Yield:
    12 servings

  • Category:

  • Method:

  • Cuisine:


This is a creamy, easy chocolate cheesecake recipe that is ideal for chocolate lovers!



  • 24 chocolate sandwich cookies (like Oreos), finely crushed
  • 2 tablespoons granulated sugar
  • 1/4 cup butter, melted


  • 10 ounces semi-sweet chocolate, melted
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 1/4 cup unsweetened cocoa powder
  • 4 eggs, room temperature

Ganache Topping

  • 5 ounces semi sweet chocolate, chopped
  • 3/4 cup heavy cream


  1. Crust: Preheat oven to 350°F
  2. In a large bowl mix the cookie crumbs, sugar, and butter together evenly. Press the mixture into the bottom and up the sides of 9- inch springform pan.
  3. Bake the crust for 8 minutes. Set aside while you make the cheesecake.
  4. Cheesecake: Melt the 10- ounces of chocolate in the microwave or using a double boiler until smooth. Set aside.
  5. In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
  6. Turn the mixer to low and add the sour cream and cocoa powder; mix well, scraping sides of the bowl as necessary. Add in the melted chocolate and then the eggs, one after another, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.
  7. Double wrap the bottom of the springform pan with foil, sealing it tightly to stop water from getting into the pan.
  8. Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to ensure the water level doesn’t come up higher than the foil.
  9. Bake for 60-70 minutes or until the center is nearly set. The center will still jiggle while the edges will be set.
  10. Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour.
  11. Ganache: Melt the chocolate and heavy cream in a small bowl in the microwave or in a small saucepan, and stir until smooth. Spread the ganache on top of the cooled cheesecake.
  12. Cover the springform pan and transfer the cheesecake into the fridge to chill for 6 hours or overnight.
  13. Release the sides of the springform pan before slicing.


Store airtight, refrigerated, for up to 5 days.


  • Serving Size: 1 slice
  • Calories: 745
  • Sugar: 47.4 g
  • Sodium: 372.4 mg
  • Fat: 53.5 g
  • Carbohydrates: 60.3 g
  • Protein: 11.6 g
  • Cholesterol: 169.5 mg