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Chocolate Cheesecake

average rating is 5 out of 5, based on 1 votes, Reviews

Prep Time:

Cook Time:

30 Min

1 Hour


15 Servings



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Chocolate Cheesecake
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Chocolate Cheesecake is, in my opinion, one of the best things on earth! I love any kind of cheesecake, but I am a huge chocolate lover, and the more chocolate the better! This chocolate cheesecake is creamy and has 3 different flavors of chocolate packed into one bite with its chocolate crust, chocolate cheesecake, and chocolate ganache on top. It is the perfect amount of sweetness in every bite. If you are a chocolate lover, this is the recipe for you! This cheesecake is so smooth and creamy it could almost be a mousse. This recipe is simple to make and is something that anyone can make! You don’t have to be an advanced baker to make it. My family loves this and most of my kids ask me to make this for their birthday dessert. I hope you love this recipe as much as we do!



1 ½ c. Oreo Crumbs

¼ c. Sugar

¼ c. Salted Butter

Bake at 350°F for 7 minutes


3 packages Cream Cheese

1 ¼ c. Sugar

½ c. Brown Sugar

6 Tbl. Cocoa

4 Eggs

2 tsp. Vanilla

½ c. Heavy Whipping Cream

3 c. Semi-sweet Chocolate Chips, melted

Bake at 325°F for 1 hour


1 c. Heavy Whipping Cream

1 1/2 c. Semi-sweet Chocolate Chips


1. Preheat the oven to 350°F.

2. In a small mixing bowl combine the Oreo Cookie Crumbs, Sugar, and the Melted Butter. Mix it well. Press the mixture into a Springform Pan, making the sides a little taller than the middle.

3. Bake for 7-8 minutes. Remove it from the oven and set it aside. Reduce the oven temperature to 325°F.

4. In a large mixing bowl mix the Cream Cheese well until it is very smooth and has no lumps.

5. Add the Sugar and the Brown Sugar and mix them in well.

6. Add the Cocoa and the Vanilla and mix them in well.

7. Add the Eggs and mix them in well.

8. Melt the Chocolate Chips. Add the Melted Chocolate and the Cream and mix them in well.

9. Pour the Cheesecake Filling into the Springform Pan. Spread it out evenly.

10. Place the Springform Pan in aluminum foil and then place it in a larger pan that has about an inch of water in it. I have tried making cheesecakes without the hot water bath and the cheesecake will often crack. I have never had a cheesecake crack on top when cooking it in a hot water bath. Trust me on this one. It is annoying, but it works.

11. Bake the cheesecake at 325°F for 1 hour. When it is done baking it will still be a little jiggly in the middle. It will set up as it cools.

12. Remove the cheesecake from the oven and let it cool in the water bath for about an hour. Then remove it and let it cool on the counter for another hour. Then put the cheesecake in the fridge to let it cool completely.

13. Make the Ganache by placing the Whipping Cream in the microwave. You can also do this on the stove. Heat the cream until it is almost boiling, but not quite. Add the Chocolate Chips and stir them in the hot cream until they are completely melted and smooth. Let it cool part of the way and then spread it on top of the cooled cheesecake.

14. Serve and enjoy!

Troubleshooting and Tips

  • Any trouble making this? Please put your comments below and I will respond as soon as I can!

  • Click here for the Springform Pan that I use and love!

Having trouble with this recipe? Please leave a comment below or feel free to email me!


  • I don't have any alterations for this recipe, do you? Please put your ideas into the comments section below!

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Michelle Bartlett 2

Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find: 

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