This is the ultimate recipe for chocolate cheesecake – a rich, decadent dessert that’s perfect for satisfying your sweet tooth. It’s FOUR layers of chocolate; chocolate crust, chocolate filling, chocolate ganache topping, and chocolate whipped cream.

Hello, chocolate lovers! Today, we’re going to talk about something truly special – a chocolate cheesecake that’s so ridiculously chocolatey, it’s almost comical.

I mean, we’re talking about a dessert that doesn’t just flirt with chocolate; it goes all in. This isn’t just a cheesecake with a hint of cocoa.

Nope, it’s a full-on, four-layer chocolate extravaganza, and I can’t wait to share it with you.

First up, we have the chocolate Oreo crust base. Then, there’s the filling. Imagine the richest, creamiest chocolate filling you can think of. Got it? Now make it even more chocolatey.

But why stop at two layers of chocolate? On top of that glorious filling, we’re adding a smooth, velvety chocolate ganache. And just when you think it couldn’t get any better, we crown it with a fluffy chocolate whipped cream.

So, grab your springform pan and let’s get to it. We’re on a mission to create the most chocolatey chocolate cheesecake ever, and I promise it’s going to be fun, easy, and oh-so-delicious.

Let’s make this cheesecake recipe the talk of your kitchen – and maybe your entire block!

Are you ready to give this chocolate cheesecake a try? Here’s what you’re going to need for this recipe.

Crust

28 Chocolate Oreos
3 Tablespoons butter

Filling

3 (8 ounce) packages cream cheese
1 cup granulated sugar
1 cup heavy cream
1/4 cup sour cream
1 1/2 cups semi-sweet chocolate chips, melted
3 large eggs
1 teaspoon pure vanilla extract

Ganache Topping

2/3 cup semi-sweet chocolate chips
1/2 cup heavy cream

Chocolate Whipped Cream

2 cups heavy cream
1/2 cup powdered sugar
1/4 cup cocoa powder

Equipment Needed

Food processor
Large bowl
Hand (or stand) mixer
Springform pan
Baking or cooking spray
Saucepan
Piping bag

If you eat more than one piece, I won’t say anything – nor will I judge you.

cutting a piece out of a chocolate cheesecake

Cover and store leftover cheesecake in the refrigerator in an airtight container for up to 5 days. It can also be frozen for up to three months.

fork cutting a piece of chocolate cheesecake

Get the printable recipe for this cheesecake below:

Chocolate Cheesecake

This chocolate cheesecake features four layers: chocolate crust, chocolate filling, chocolate ganache topping, and chocolate whipped cream. It’s a chocolate lovers dream!

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Prep Time: 30

Cook Time: 55

Cool Time: 1

Total Time: 2 25

Servings: servings

Equipment

Ingredients

Crust

28 Oreos
3 Tablespoons butter

Filling

24 ounces cream cheese three 8 oz. packages
1 cup granulated sugar
1 cup heavy cream
1/4 cup sour cream
1 1/2 cups semi-sweet chocolate chips melted
3 egg(s) large
1 teaspoon pure vanilla extract

Ganache Topping

2/3 cup semi-sweet chocolate chips
1/2 cup heavy cream

Chocolate Whipped Cream

2 cups heavy cream
1/2 cup powdered sugar
1/4 cup cocoa powder

Instructions

Preheat your oven to 350℉ and spray or grease your pan.
Process the Oreos in the food processor until they turn into crumbs. Add the butter and process for another 30-60 seconds.
Press the mixture into the bottom of the pan. Bake the crust for about 10 minutes.
While the crust is baking, make the filling by beating the cream cheese and sugar together.
Then add in heavy cream and sour cream and beat until smooth.
Melt the chocolate chips for the filling in the microwave for 30 to 60 seconds, until smooth when stirred, then add the chocolate to the filling mixture and beat again.
Add in the eggs and vanilla and beat until smooth.
Bake cheesecake for about 55 minutes, or until it only jiggles an inch away from the edge.
Cool on the counter for 1 hour, then move to the fridge to cool.
Once you place the cheesecake in the fridge, make the ganache topping by melting the chocolate chips and heavy cream on the stove or in the microwave.
Remove the cake from the fridge and top the cake with the ganache then let cool in the fridge for at least 2 hours.
Once the cheesecake has chilled, make the chocolate whipped cream. Whip the heavy cream with sugar and cocoa powder until thick peaks form.
Pipe the whipped cream on top of the cheesecake, slice, and serve.