Description
A rich and creamy cheesecake layered with dark, milk, and white chocolate for chocolate lovers.
Ingredients
Scale
- 2 cups chocolate cookie crumbs (Oreo or Digestive)
- 1/2 cup unsalted butter (melted)
- 24 oz (680g) cream cheese (softened)
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 8 oz dark chocolate (melted)
- 4 oz milk chocolate (melted)
- 4 oz white chocolate (melted)
- 1/2 cup heavy cream (for ganache)
- 6 oz semi-sweet chocolate (chopped for ganache)
Instructions
- Preheat oven to 325°F (160°C). Mix chocolate cookie crumbs with melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing well. Mix in sour cream and heavy cream. Divide the batter into three equal parts.
- Mix dark chocolate into one part, milk chocolate into the second, and white chocolate into the third.
- Pour the dark chocolate cheesecake mixture over the crust and smooth it out. Gently add the milk chocolate mixture on top, and finish with the white chocolate mixture.
- Bake for 50–60 minutes, or until the center is slightly jiggly. Let cool, then refrigerate for at least 6 hours (or overnight).
- Heat heavy cream until steaming (do not boil). Pour over chopped chocolate, let sit for 5 minutes, then stir until smooth. Pour over the cheesecake and let set.
- Garnish with chocolate curls, whipped cream, or berries. Slice and indulge in chocolate heaven!
Notes
For easier slicing, use a hot knife. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, chocolate, dessert, baking, sweet