Indulge in the rich, creamy delight of this double chocolate cheesecake. Featuring a luscious Oreo cookie crust, a decadent dark chocolate cheesecake layer, and a smooth white chocolate cheesecake topping, this dessert is perfect for any chocolate lover. The combination of textures and flavors makes it a showstopper at any gathering.

Ingredients

For the Crust:

• 24 Oreo cookies (including filling)
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 ounces full-fat cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 5 ounces dark chocolate (50-70%), finely chopped
• 5 ounces white chocolate, finely chopped
• 1 cup heavy whipping cream
• Boiling water (for water bath)

For the Ganache Topping:

• 4 ounces dark or semi-sweet chocolate, finely chopped
• 1/2 cup heavy whipping cream
• 2 ounces white chocolate, shaved for garnish

Step-by-Step Instructions

1. Prepare the Crust: Preheat your oven to 325°F (160°C). Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and smashing with a rolling pin. Mix the crumbs with melted butter and press firmly into a 9-inch springform pan. Bake for 10 minutes, then set aside.

2. Make the Cheesecake Batter: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed to avoid incorporating too much air. Divide the batter evenly into two bowls.

3. Melt the Chocolate: Heat heavy cream until steaming (not boiling) and divide between the dark and white chocolate in separate bowls. Let sit for a few minutes, then stir until smooth. If needed, microwave on medium power for 30 seconds to fully melt.

4. Layer the Cheesecake: Mix the melted dark chocolate into one bowl of cheesecake batter and the white chocolate into the other. Pour the dark chocolate mixture over the baked crust. Carefully spoon the white chocolate mixture on top, spreading gently to avoid mixing layers.

5. Bake Using a Water Bath: Wrap the springform pan in heavy-duty foil and place it in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for 50-60 minutes, or until the center has a slight jiggle. Let the cheesecake cool completely in the water bath before refrigerating for at least 6 hours.

6. Prepare the Ganache Topping: Heat heavy cream until steaming, then pour over chopped dark chocolate. Let sit for a few minutes before stirring until smooth. Pour over the chilled cheesecake, allowing it to drip over the edges. Sprinkle shaved white chocolate on top.

7. Serve and Store: Chill until ready to serve. Slice with a sharp knife, wiping the blade between cuts for clean slices. Store in the refrigerator for up to 5 days or freeze for up to 2 months.

FAQs

1. Why is my cheesecake cracking?

Overmixing the batter or skipping the water bath can cause cracks. Always mix at low speed and use a water bath for even baking.

2. Can I use milk chocolate instead of dark chocolate?

Yes, but the flavor will be sweeter and less intense. Dark chocolate provides a rich, balanced taste.

3. How do I prevent my crust from getting soggy?

Ensure the foil wrapping is secure, and use heavy-duty foil to prevent water from seeping into the crust.

4. Can I make this cheesecake ahead of time?

Absolutely! It actually tastes better the next day after chilling overnight.

5. What can I use instead of Oreos for the crust?

Graham crackers, chocolate wafers, or digestive biscuits can work as alternatives.

Chocolate Cheesecake Dessert

Prep Time: 45 minutes
Cook Time: 55 minutes
Chill Time: 6-7 hours
Total Time: 8 hours 40 minutes
Servings: 12 slices

Ingredients:

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted
• 24 oz full-fat cream cheese
• 1 cup sugar
• 4 large eggs
• 5 oz dark chocolate (50-70%)
• 5 oz white chocolate
• 1 cup heavy cream
• Boiling water (for water bath)
• 4 oz dark chocolate (for ganache)
• 1/2 cup heavy cream (for ganache)
• 2 oz white chocolate (for garnish)

Instructions:

1. Preheat oven to 325°F (160°C). Prepare a 9-inch springform pan with foil.
2. Mix crushed Oreos and melted butter. Press into the pan and bake for 10 minutes.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time.
4. Melt dark and white chocolate separately with warm cream. Mix into two bowls of cheesecake batter.
5. Pour dark chocolate batter over the crust, followed by the white chocolate layer.
6. Place the pan in a water bath and bake for 50-60 minutes.
7. Let cool, then refrigerate for at least 6 hours.
8. Prepare ganache by melting dark chocolate with hot cream. Pour over the cheesecake.
9. Garnish with shaved white chocolate. Slice and serve!