Description

This Triple Chocolate Cheesecake is a dessert lover’s dream! With a creamy filling made of semi-sweet and white chocolate, and a crunchy Oreo crust, it’s perfect for celebrations or simply satisfying your sweet tooth.

Ingredients

Scale

26 Oreo brand chocolate creme filled sandwich cookies
4 tablespoons unsalted butter, melted and cooled
4 ounces semi-sweet baking bar, finely chopped
4 ounces white chocolate baking bar, finely chopped
¾ cup heavy cream, divided (¼ cup for white chocolate, ¼ cup for semi-sweet chocolate, ¼ cup for cheesecake batter)
32 ounces block-style cream cheese, room temperature
1 cup granulated sugar
4 large eggs, room temperature
¼ cup full-fat sour cream
2 teaspoons vanilla extract
3–4 cups hot water for the water bath
4 ounces semi-sweet chocolate baking bar, finely chopped
¼ cup heavy cream
1 tablespoon clear corn syrup
White chocolate bar shavings
Semi-sweet chocolate bar shavings

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and prepare a 9-inch springform pan by wrapping the outside with two layers of aluminum foil and spraying the inside with non-stick baker’s spray.
Process the Oreo cookies in a food processor until fine crumbs form, about 30-60 seconds.
With the food processor running, drizzle in the melted butter until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan and bake for 15 minutes. Allow to cool.
In a medium bowl, melt the semi-sweet chocolate with ¼ cup of the heavy cream. Stir until smooth and allow to cool slightly.
In another bowl, melt the white chocolate with ¼ cup of the heavy cream in the same manner. Stir until smooth.
In a large mixing bowl, beat the cream cheese until smooth, gradually adding the sugar, then the eggs one at a time, mixing well after each addition.
Add the melted chocolate mixtures, sour cream, and vanilla extract to the cream cheese batter and mix until just combined.
Pour the cheesecake batter over the cooled crust in the springform pan.
Place the springform pan into a larger roasting pan and fill the outer pan with 3-4 cups of hot water to create a water bath.
Bake the cheesecake for about 60-70 minutes or until the center is set but slightly jiggly. Turn off the oven and let it cool inside for an hour before refrigerating for at least 4 hours or overnight.

Notes

Ensure ingredients like cream cheese and eggs are at room temperature for better mixing.
For a more intense chocolate flavor, use a combination of dark and semi-sweet chocolate in the filling.
Decorate the top with chocolate shavings to enhance presentation.

Nutrition

Serving Size: 1 slice
Calories: 530
Sugar: 32g
Sodium: 350mg
Fat: 36g
Saturated Fat: 21g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 7g
Cholesterol: 130mg