Chocolate Cheesecake

Chocolate Cheesecake has a decadent chocolate filling and a chocolate cookie crust. It’s covered in creamy chocolate mousse swirls and chocolate shavings.

Quadruple Chocolate Cheesecake

You don’t need to be a pastry chef to make this incredible Chocolate Cheesecake! With a few tips and tricks below, you can make this show-stopper dessert for your next special occasion or the holidays.

Every bite of this luscious, rich cheesecake is top to bottom chocolate – from the chocolate OREO cookie crust…to the super rich chocolate cheesecake…to the creamy chocolate mousse topping…and finally, milk chocolate shavings on top. Chocolate lovers will be very happy to see this on the dessert table!

• It’s so delicious with layers of deep, rich chocolate in every bite.
• This chocolate cheesecake is sweet – but not overly sweet – so you can fully appreciate the different chocolate flavors throughout.
• Your dinner guests will be so impressed to see this gorgeous cheesecake served for dessert. (It will be our secret that it isn’t difficult to make!) 😉

• Chocolate – We use a combination of unsweetened chocolate, semi-sweet chocolate chips, and Dutch processed cocoa powder in the filling and topping. A milk chocolate baking bar is shaved over the top of the cheesecake as additional garnish.
• Dairy – You’ll use a combination of cream cheese, heavy cream, and Greek yogurt in the filling.
• Eggs
• All-Purpose Flour
• Granulated Sugar
• For the Crust – Crushed OREO chocolate cookies and melted butter.
• For the Chocolate Mousse Topping – More heavy cream, confectioners’ sugar, vanilla extract, and Dutch processed cocoa powder.

What is Dutch Processed Cocoa?

Dutch-processed cocoa powder is made from cocoa beans that have been washed with an alkaline solution before they are ground into cocoa powder. The alkaline solution neutralizes the natural acidity of the cocoa beans, giving the cocoa powder a darker color and a milder, smoother chocolate flavor.

1. Make the crust by crushing Oreo cookies and mixing crumbs with melted butter.
2. Press the crumbs into a 10” springform pan and bake for ten minutes, then set aside to cool.
3. Beat cream cheese and granulated sugar in mixing bowl with paddle attachment then add one egg at a time, beating as you add. Add cocoa powder, heavy cream, Greek yogurt, flour, and salt and mix again. Scrape the bowl and beat until smooth.
4. Place metal bowl over saucepan half-filled with water and bring to a boil. Lower heat to a simmer and add the unsweetened chocolate as well as the semisweet chips to the bowl. Stir until just melted. Carefully remove the bowl from the heat (be careful not to splash water or condensation into the chocolate) and cool slightly.
5. With mixer running on low, and with the whisk attachment, slowly drizzle in the melted chocolate until fully whisked into the batter. Scrape the bowl and whisk again.
6. Pour batter into the springform pan, over the cooked OREO crust. Wrap the outside of the springform pan in foil to protect the water in the water bath from leaking in.
7. Bake in a water bath for 25 minutes at 350 degrees F, then lower the temp to 300 degrees F and bake 50 minutes more. Then shut off the oven and let the cheesecake sit in the oven with the door closed for an hour.
8. Remove from oven and cool completely on a cooling rack.
9. Whisk heavy cream with confectioners’ sugar, Dutch cocoa powder and vanilla to stiff peaks.
10. Spoon whipped topping into a pastry bag with a star tip and proceed to make star dollops all over the top, building to two layers high.
11. Shave a milk chocolate bar by pulling the blade of a sharp knife along the surface of a chocolate bar. (Sharp side away from you as you scrape the knife over the chocolate towards you). Sprinkle the shavings over the chocolate mousse topping.
12. Chill completely to firm up, then slice to serve.

• Can I make Chocolate Cheesecake ahead of time?  Yes, you can make this cheesecake a day or two in advance if you wish. (It will need time to chill so if making this the day you plan to serve it, plan accordingly.)
• How do I store leftovers?   Cover with plastic wrap (we placed toothpicks into the top of the cheesecake to suspend the plastic wrap and stop it from pressing down on the chocolate mousse topping). Keep refrigerated for up to five days.
• Can I freeze?  Yes, you can freeze this cheesecake. Obviously, the topping will get flattened if you wrap the cheesecake in plastic wrap. You can place slices in plastic containers (avoid oversized containers to prevent freezer burn). Or, you can freeze the plain cheesecake and add toppings once thawed and ready to serve.

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