Introduction

The Triple Chocolate Cheesecake with Oreo Crust is a rich and indulgent dessert perfect for chocolate lovers. This creamy cheesecake features three layers of melted chocolate—semi-sweet, white, and dark—on top of a crunchy Oreo cookie base. It’s a show-stopping treat that’s surprisingly simple to make at home.

A rich chocolate cake with four visible layers sits on a white plate with a thin black edge, set on a white marbled surface. The bottom layer is a crumbly dark chocolate base, topped by a thick, smooth dark chocolate ganache layer. Above that is a large, thick middle layer of light brown chocolate mousse with small chunks of cookie mixed inside. The top layer is a glossy, dark chocolate ganache coating the whole cake smoothly. Around the edge of the cake, dollops of chocolate whipped cream are evenly spaced, each topped with a whole cookie. A slice is cut out, showing all the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo cookies, crushed

1/2 cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

1/2 cup heavy cream

1/2 cup semi-sweet chocolate chips, melted

1/2 cup white chocolate chips, melted

1/2 cup dark chocolate chips, melted

Whipped cream (optional, for topping)

Chocolate shavings or cocoa powder (optional, for topping)

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed Oreo cookies with melted butter until well mixed.

Step 2: Press the Oreo mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool.

Step 3: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract and mix to combine.

Step 4: Beat in the eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until fully incorporated.

Step 5: Divide the cheesecake filling evenly into three separate bowls. Fold melted semi-sweet chocolate into one bowl, melted white chocolate into the second, and melted dark chocolate into the third.

Step 6: Pour the semi-sweet chocolate mixture over the cooled crust and spread evenly. Carefully layer the white chocolate mixture on top, then add the dark chocolate layer last, spreading gently to keep the layers distinct.

Step 7: Bake the cheesecake for 55-60 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven and crack the door open to let the cheesecake cool slowly for about an hour.

Step 8: Refrigerate the cheesecake for at least 4 hours or overnight for best results. Before serving, top with whipped cream and chocolate shavings or a dusting of cocoa powder if desired.

Tips & Variations

Use a water bath during baking for an even creamier texture and to prevent cracking.

Substitute the Oreo crust with graham crackers if you prefer a less chocolatey base.

For a stronger chocolate flavor, increase the amount of each melted chocolate by 2 tablespoons.

Allow the melted chocolate chips to cool slightly before folding into the batter to avoid curdling.

FAQs

Can I use regular chocolate bars instead of chocolate chips?

Yes, you can melt regular chocolate bars and use them in place of chocolate chips. Be sure to chop the chocolate into small pieces for even melting.

Why does my cheesecake crack on top?

Cracking often happens due to overbaking or rapid cooling. To avoid this, bake until the edges are set but the center still jiggles slightly, and cool the cheesecake slowly with the oven door cracked open.