Chocolate Cheesecake
Cook time
Total time
A rich chocolate cheesecake with chocolate cookie crumb crust and ganache topping.
Recipe type: Cheesecake
Serves: 8
  • 2 cups chocolate cookie crumbs (I used crushed Oreos, with the filling removed)
  • 4 tablespoons butter, melted
  • 24 oz cream cheese, at room temperature
  • 3 eggs
  • 1½ cups sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 3 tablespoons corn starch
  • 12 oz. semi-sweet chocolate
  • ½ cup whipping cream
  • 4 oz. semi-sweet chocolate
  1. For crust, combine cookie crumbs and butter. Press into a 9-inch springform pan, and chill in the fridge or freezer while you make the cheesecake filling.
  2. For cheesecake, beat soft cream cheese with eggs and sugar until creamy. Add sugar, vanilla, sour cream, and cornstarch, and mix well.
  3. Roughly chop the chocolate and place in a small bowl. Microwave in 30-second intervals, stirring between each, until completely melted. Add melted chocolate to cheesecake mixture, and mix well, until chocolate is completely incorporated.
  4. Pour filling into chilled crust. Bake at 325F for 1 hour. Then, turn off oven and let the cheesecake sit in the oven for an additional 1 hour before removing. DO NOT OPEN OVEN DOOR or disturb cheesecake in any way during this time.
  5. For ganache topping: Roughly chop 4 oz. chocolate. Place chocolate and cream in a double boiler or heat proof bowl over boiling water. Heat until chocolate is melted and mixture is well combined and smooth, stirring constantly.
  6. Pour ganache over cheesecake. Let chill several hours in the fridge.
  7. Before serving, use a knife to loosen edges from the pan, undo the spring and remove the ring. Slice into 8-12 slices, and top with sweetened whipped cream, if desired.
Recipe by Jens Favorite Cookies at