Go Back

Chocolate Cheesecake

Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Chill time 12 hours
Total Time 14 hours 15 minutes
Servings: 1 cheesecake (8-9 inches)
Course: Dessert
Cuisine: American

Ingredients
  

HOT FUDGE SAUCE
  • 3/4 cup 180 g heavy cream
  • 1/4 cup 45 g brown sugar
  • 1/4 cup 30 g Dutch-process cocoa powder
  • 3 oz 85 g dark chocolate, finely chopped
  • 2 tbsp 30 g unsalted butter
  • pinch salt
OREO CRUST
  • 24 –26 Oreos 280 g regular Oreos, filling included
  • 6 tbsp 85 g unsalted butter, melted
  • pinch salt
CHOCOLATE CHEESECAKE FILLING
  • 24 oz 680 g full-fat cream cheese, room temperature
  • 3/4 cup 170 g granulated sugar
  • 1/4 cup + 1 tbsp 35 g Dutch-process cocoa powder
  • 2 tbsp cornstarch
  • 1/4 tsp fine salt
  • 3 large eggs room temperature
  • 1/2 cup 120 g sour cream, room temperature
  • 4 oz 120 g dark chocolate, melted and cooled
  • 1 tsp vanilla extract
BROWNIE CRUMBLE
  • 1/4 cup 60 g unsalted butter, melted
  • 1/3 cup 75 g granulated sugar
  • 1 tbsp milk
  • 1/2 cup 60 g all-purpose flour
  • 1/4 cup 25 g Dutch-process cocoa powder
  • pinch salt
CHOCOLATE WHIPPED CREAM
  • 1 cup 240 g heavy cream, cold
  • 2 tbsp Dutch-process cocoa powder
  • 2 –3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • pinch salt
CHOCOLATE DRIZZLE
  • 3 oz 90 g dark chocolate, finely chopped
  • 1/2 cup 120 g heavy cream
  • OR
  • store-bought chocolate sauce warmed

Equipment

  • 8-9 inch springform pan (heart-shaped or round)
  • Parchment paper (cut to fit pan)
  • Kiten scale (strongly recommend for accuracy)
  • Small blender or food processor (for oreo crust) or zip-top bag + rolling pin
  • Stand mixer or hand mixer
  • Mixing bowls
  • Rubber spatula
  • Offset spatula
  • Cookie scoops (3 Tablespoon and 1 Tablespoon)
  • Saucepan (for hot fudge)
  • Whisk
  • Measuring cups and spoons
  • Roasting pan (large enough to fit springform pan)
  • Plastic shower cap (for water bath insurance)
  • Aluminum foil (heavy-duty preferred)
  • Baking sheet

Method
 

Make the Hot Fudge
  1. In a saucepan, whisk together ¾ cup (180 g) heavy cream, ¼ cup (45 g) brown sugar, ¼ cup (30 g) Dutch-process cocoa powder, and a pinch of salt.
  2. Heat over medium, whisking constantly, until steaming but not boiling.
  3. Remove from heat and stir in 3 oz (85 g) finely chopped dark chocolate and 2 tbsp (30 g) unsalted butter until smooth and glossy.
  4. Transfer the hot fudge to the refrigerator and chill 20–30 minutes, until thick, spoonable, and pudding-like.
  5. Reserve ⅔ of the fudge for layering inside the cheesecake and keep ⅓ refrigerated for topping later.
Prepare the Pan
  1. Line the bottom of an 8–9 inch springform pan (heart-shaped or round) with parchment paper cut to just hang over the edge for easy removal.
  2. Do not grease the pan and do not wrap it in foil yet.
Make the Oreo Crust
  1. Preheat the oven to 350°F (175°C).
  2. Crush 24–26 Oreos (280 g) into fine crumbs. Stir in 6 tbsp (85 g) melted unsalted butter and a pinch of salt.
  3. Press the mixture firmly into the bottom of the prepared pan.
  4. Bake for 10 minutes, then remove and let cool completely.
  5. Reduce the oven temperature to 305°F (150°C).
Make the Chocolate Cheesecake Filling
  1. In a mixing bowl, beat 24 oz (680 g) full-fat cream cheese until completely smooth, scraping down the bowl often.
  2. Add ¾ cup (170 g) granulated sugar, ¼ cup + 1 tbsp (35 g) Dutch-process cocoa powder, 2 tbsp cornstarch, and ¼ tsp fine salt.
  3. Mix on low speed until just combined.
  4. Add 3 large eggs, one at a time, mixing on low speed after each addition.
  5. Add ½ cup (120 g) sour cream, 4 oz (120 g) melted and cooled dark chocolate, and 1 tsp vanilla extract. Mix just until smooth.
  6. Do not overmix. Overmixing incorporates air and causes cracking.
Assemble the Cheesecake (Fudge Pocket Method)
  1. Spoon a thin layer of cheesecake batter over the cooled crust using a large cookie scoop or spoon.
  2. Using a small cookie scoop or melon baller, drop rounded scoops of the thick hot fudge evenly across the batter.
  3. Add a little more cheesecake batter — it is okay if the fudge scoops are still partially visible.
  4. Add a few more fudge scoops, then finish with the remaining batter. The final layer of batter should mostly cover the fudge.
  5. Do not swirl.
  6. Use an offset spatula to gently smooth the top.
Wrap and Bake in a Water Bath
  1. Wrap the bottom and sides of the springform pan tightly with two layers of heavy-duty foil, then cover with a plastic shower cap for extra protection.
  2. Place the pan inside a large roasting pan. Pour hot or boiling water into the roasting pan until it reaches ½ to ⅔ up the sides of the springform pan.
  3. Bake at 305°F (150°C) for about 1 hour 30 minutes, until:
  4. The edges are set
  5. The center still has a slow, custardy wobble
  6. If it does not jiggle, it is overbaked.
Cool Properly (Critical Step)
  1. Turn the oven off, crack the oven door, and let the cheesecake cool inside the oven for 1 hour.
  2. Remove from the oven, cool completely at room temperature, then refrigerate overnight (at least 8 hours).
Make the Brownie Crumble (Next Day)
  1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. Mix ¼ cup (60 g) melted unsalted butter, ⅓ cup (75 g) granulated sugar, 1 tbsp milk, ½ cup (60 g) all-purpose flour, ¼ cup (25 g) Dutch-process cocoa powder, and a pinch of salt until clumpy.
  3. Drop the crumble onto the baking sheet in loose, irregular clumps, about ½–1½ inches wide, spaced ½–1 inch apart. Do not press flat.
  4. Bake for 8 minutes, remove the pan, and gently break only the largest clumps.
  5. Return to the oven for 4–6 minutes more.
  6. The crumble will look slightly underdone when removed. This is correct — it will firm up and become crunchy as it cools. Do not overbake.
  7. Cool completely, then break into irregular chunks.
Make the Chocolate Whipped Cream
  1. In a small bowl, whisk 2 tbsp Dutch-process cocoa powder, 2–3 tbsp powdered sugar, and a pinch of salt.
  2. Add 2–3 tbsp of the heavy cream and whisk into a smooth paste.
  3. Add the paste to the remaining 1 cup (240 g) cold heavy cream, and add in ½ tsp vanilla extract, whip to soft–medium peaks.
Make the Chocolate Drizzle
  1. For ganache, heat ½ cup (120 g) heavy cream until steaming. Pour over 3 oz (90 g) finely chopped dark chocolate, let sit 2 minutes, then whisk until smooth.
  2. Alternatively, warm store-bought chocolate sauce until pourable.
Assemble and Serve
  1. Top the chilled cheesecake with the remaining fudge, heat up until softened and spread on top of cheesecake. Add brownie crumble on top, leave a little bit leftover to sprinkle on top of the whipped cream. Spoon chocolate whipped cream over the top, add rest of crumble. Drizzle generously with chocolate drizzle.

Notes

  • Bake low and slow and remove while the center still has a slow, custardy wobble. If it doesn’t jiggle, it’s overbaked.
  • Mix on low speed once eggs are added to avoid cracking.
  • The hot fudge must be thick and spoonable before layering so it forms pockets.
  • Do not swirl the fudge.
  • The brownie crumble will look underdone when removed and will crisp as it cools.
  • Works in an 8–9 inch heart-shaped or round springform pan.

Storage

  • Refrigerate covered for up to 4 days.
  • For best texture, store without toppings and add them before serving.
  • Cheesecake (without toppings) can be frozen for up to 1 month.

Make-Ahead

  • Bake the cheesecake 1 day ahead and chill overnight.
  • Brownie crumble and hot fudge can be made 1–2 days ahead.
  • Assemble with whipped cream and drizzles just before serving.