Chocolate Lover's Cheesecake

An Oreo crust is topped with a chocolate cheesecake filling and chocolate ganache.
Course Dessert
Cuisine American
Prep 30 minutes
Cook 1 hour 10 minutes
Resting time 8 hours 20 minutes
Total 10 hours
Servings 12 servings
Calories 788 kcal
Author Michelle


For the Crust:

  • 24 Oreo cookies
  • 1 tablespoon granulated sugar
  • ¼ cup unsalted butter melted

For the Filling:

  • 32 ounces cream cheese at room temperature
  • cups + 2 tablespoons granulated sugar
  • ¼ cup natural unsweetened cocoa powder
  • 4 eggs at room temperature
  • 10 ounces bittersweet chocolate melted and cooled to lukewarm

For the Topping:

  • ¾ cup heavy cream
  • 6 ounces bittersweet chocolate finely chopped
  • 1 tablespoon granulated sugar
US Customary - Metric


  1. Make the Crust: Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
  2. Blend the cookies and sugar together in a food processor until the cookies are finely ground. Add the melted butter and process until the crumbs are evenly moistened. Press the crumb mixture evenly onto the bottom of the prepared pan. Bake for 8 minutes. Remove from the oven and set on a wire rack while preparing the filling.
  3. Make the Filling: Blend the cream cheese, sugar and cocoa powder in the food processor until smooth, scraping down the sides of the bowl as needed, about 30 seconds. Add the eggs one at a time, blending for 10 seconds each. Add the melted chocolate and blend to combine, scraping down the sides of the bowl once. Pour the filling into the crust and smooth the top.
  4. Bake the cheesecake until the center is just set and the top looks dry, 1 hour to 1 hour 10 minutes. Cool on a wire rack for 5 minutes. Run a thin knife around the sides of the pan. Place the cake in the refrigerator, uncovered, for at least 8 hours, or overnight.
  5. Make the Topping: Stir the cream, chocolate and sugar in a medium saucepan over low heat until the chocolate is completely melted and the mixture is smooth. Cool until slightly warm and pour over the center of the cheesecake, spreading to within ½-inch of the edge. Chill for at least 1 hour.
  6. Run a thin knife around the sides of the pan and remove the pan sides. Transfer the cheesecake to a serving platter. Let stand for 2 hours at room temperature before serving. The cheesecake can be prepared up to 3 days in advance; cover with foil and store in the refrigerator.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Chocolate Lover's Cheesecake
Amount Per Serving
Calories 788 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 30g188%
Cholesterol 170mg57%
Sodium 384mg17%
Potassium 428mg12%
Carbohydrates 64g21%
Fiber 4g17%
Sugar 49g54%
Protein 10g20%
Vitamin A 1450IU29%
Vitamin C 0.1mg0%
Calcium 124mg12%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.