Description
Decadent chocolate cheesecake with a chocolate cookie crust and optional chocolate ganache topping. Rich, creamy, and perfect for chocolate lovers!
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs (about 24 chocolate sandwich cookies, cream filling removed)
- 5 tablespoons (2 ½ ounces) unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips, melted and cooled slightly
- 4 ounces semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- Chocolate shavings
- Fresh berries (raspberries, strawberries)
- Whipped cream
Instructions
- Preparing the Crust: Separate chocolate cookies from cream filling. Pulse cookies in a food processor until fine crumbs form. Alternatively, crush in a zip-top bag with a rolling pin.
- In a medium bowl, combine chocolate cookie crumbs, melted butter, and granulated sugar. Mix well.
- Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan.
- Place the prepared crust in the refrigerator while you make the filling.
- Making the Chocolate Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar to the cream cheese, beating until the mixture is light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Let the melted chocolate cool slightly before adding it to the cream cheese mixture.
- Gently fold the cooled melted chocolate into the cream cheese mixture until it’s evenly combined.
- Assembling and Chilling the Cheesecake: Remove the crust from the refrigerator.
- Pour the chocolate cheesecake filling over the prepared crust, spreading it evenly.
- Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Preparing the Chocolate Ganache Topping (Optional): Place the finely chopped semi-sweet chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
- Pour the hot heavy cream over the chopped chocolate and let it sit for about a minute to allow the chocolate to melt.
- Gently whisk the chocolate and cream together until smooth and glossy.
- Let the ganache cool slightly before pouring it over the chilled cheesecake.
- Finishing Touches and Serving: Once the cheesecake is fully chilled and set, carefully remove it from the springform pan. Run a thin knife around the edge of the cheesecake to loosen it from the pan before releasing the sides.
- If you made the chocolate ganache, pour it over the top of the cheesecake, spreading it evenly.
- Garnish the cheesecake with chocolate shavings, fresh berries, or whipped cream, if desired.
- Slice the cheesecake with a sharp knife and serve.
- Store any leftover cheesecake in the refrigerator.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Don’t overmix the filling after adding the melted chocolate or whipped cream.
- Chilling the cheesecake for at least 6 hours (or overnight) is crucial for it to set properly.
- For cleaner slices, dip the knife in hot water and wipe it clean between slices.
- The cream filling from the cookies can be saved for another use.
- Prep Time: 30 minutes
- Cook Time: 0 minutes