Description
A rich and decadent triple chocolate cheesecake featuring an Oreo crust, layered semi-sweet and white chocolate filling, and a smooth chocolate ganache topping.
Ingredients
- 26 Oreo chocolate sandwich cookies
- 4 tablespoons unsalted butter, melted and cooled
- 4 ounces semi-sweet baking chocolate, finely chopped (for filling)
- 4 ounces white chocolate baking bar, finely chopped
- 3/4 cup heavy cream
- 32 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 3 to 4 cups hot water (for water bath)
- 4 ounces semi-sweet chocolate baking bar, finely chopped (for ganache)
- 1/4 cup heavy cream (for ganache)
- 1 tablespoon clear corn syrup
- White chocolate shavings
- Semi-sweet chocolate shavings
Instructions
- Preheat oven to 350°F. Wrap a 9-inch springform pan with foil and spray with non-stick spray.
- Pulse Oreo cookies into fine crumbs. Drizzle in melted butter and mix until combined.
- Press mixture into the pan and bake for 15 minutes. Cool completely.
- Reduce oven temperature to 325°F.
- Melt semi-sweet chocolate with 1/4 cup heavy cream. Stir smooth and cool slightly.
- Melt white chocolate with 1/4 cup heavy cream. Stir smooth and set aside.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
- Mix in remaining cream, sour cream, and vanilla until smooth.
- Divide batter in half. Fold semi-sweet chocolate into one half and white chocolate into the other.
- Pour semi-sweet batter over crust. Gently layer white chocolate batter on top.
- Place pan in roasting pan. Add hot water halfway up sides.
- Bake 1 hour to 1 hour 15 minutes until center slightly jiggles.
- Turn off oven, crack door, and let cheesecake cool for 1 hour.
- Cool completely, then refrigerate for at least 8 hours.
- For ganache, melt semi-sweet chocolate with cream. Stir in corn syrup.
- Spread ganache over chilled cheesecake and garnish with chocolate shavings.
- Chill until set, slice, and serve.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- A water bath helps prevent cracks in the cheesecake.
- Chill overnight for best texture and flavor.
- Use a hot knife to get clean slices.
- Store in refrigerator up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 720 kcal
- Sugar: 45 g
- Sodium: 380 mg
- Fat: 52 g
- Saturated Fat: 31 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 185 mg
