Name: Chocolate Cheesecake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: For the crust:; 1 1/2 cups chocolate cookie crumbs (such as Oreos, filling removed); 1/4 cup unsalted butter, melted; 1 tbsp sugar (optional); For the filling:; 24 oz (3 blocks) cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 cup sour cream; 1/3 cup unsweetened cocoa powder; 6 oz semi-sweet or dark chocolate, melted and slightly cooled; 2 tsp vanilla extract; 1/4 tsp salt; Optional toppings:; Chocolate ganache; Whipped cream; Fresh berries; Chocolate shavings

Why You’ll Love This Recipe

This cheesecake is ultra-creamy and loaded with chocolate flavor from both melted chocolate and cocoa powder. The chocolate cookie crust adds crunch and contrast, while the filling is silky and rich without being overly sweet. It’s versatile enough to dress up with toppings or enjoy simply as it is.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
chocolate cookies (such as Oreos, without filling)
unsalted butter, melted
sugar (optional)

For the filling:
cream cheese (softened)
granulated sugar
eggs
sour cream
unsweetened cocoa powder
semi-sweet or dark chocolate, melted and cooled slightly
vanilla extract
salt

Optional toppings:
chocolate ganache
whipped cream
fresh berries
chocolate shavings

Directions

Make the crust
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Crush chocolate cookies into fine crumbs and mix with melted butter (and sugar if using).
Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
Prepare the filling
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing just until combined.
Mix in sour cream, cocoa powder, melted chocolate, vanilla, and salt until smooth.
Pour filling over cooled crust.
Bake the cheesecake
Place the pan in a larger baking dish and pour hot water around it (water bath) to prevent cracks.
Bake for 55–65 minutes, or until edges are set and the center is slightly jiggly.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Remove from oven and refrigerate at least 4 hours or overnight.
Finish and serve
Top with ganache, whipped cream, or fresh fruit before serving if desired.

Servings and timing

This recipe serves 12–14 people.
Prep time: 25 minutes
Bake time: 55–65 minutes
Chill time: 4 hours (or overnight)
Total time: about 6 hours 30 minutes

Variations

Triple Chocolate Cheesecake: Use a chocolate crust, chocolate filling, and top with chocolate ganache.
Mocha Cheesecake: Add 1 tablespoon of instant espresso powder to the filling.
Nutty Version: Mix crushed hazelnuts or almonds into the crust.
White Chocolate Cheesecake: Swap dark chocolate for white chocolate in the filling.
Mini Cheesecakes: Bake in muffin tins for individual servings.

Storage/Reheating

Store cheesecake covered in the refrigerator for up to 5 days.
Freeze whole or sliced cheesecake for up to 2 months, wrapped tightly in plastic and foil. Thaw overnight in the refrigerator before serving.
Do not reheat—cheesecake is best served chilled or at room temperature.

FAQs

How do I prevent cracks in my cheesecake?

Bake in a water bath, avoid overmixing the batter, and let the cake cool gradually in the oven.

Can I make this without a springform pan?

A deep pie dish works, but a springform pan makes removal and presentation easier.

Can I use milk chocolate instead of dark?

Yes, but the flavor will be sweeter and less intense.

Can I skip the water bath?

You can, but the cheesecake is more likely to crack. If skipping, bake at a slightly lower temperature.

How do I know when it’s done?

The edges should be set while the center still jiggles slightly—it will firm up as it cools.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well as a substitute.

Do I need to refrigerate before serving?

Yes, chilling is necessary for the cheesecake to set properly and develop its flavor.

Can I make this ahead of time?

Yes, cheesecake is perfect for making a day or two in advance.

What’s the best topping for chocolate cheesecake?

Ganache, whipped cream, berries, or caramel drizzle all pair beautifully.

Can I make it gluten-free?

Yes, use gluten-free cookies for the crust.

Conclusion

Chocolate Cheesecake is a rich, creamy, and indulgent dessert that’s both elegant and comforting. With its chocolate cookie crust, smooth filling, and endless topping options, it’s versatile enough for casual family gatherings or formal celebrations. One slice of this decadent cheesecake is all it takes to win over any chocolate lover.