Introduction

This Triple Chocolate Cheesecake with Oreo Crust is a decadent dessert that chocolate lovers will adore. Combining creamy cheesecake layers of semi-sweet, white, and dark chocolate over a crunchy Oreo base, it’s both rich and elegantly layered. Perfect for special occasions or whenever you crave a luxurious treat.

The image shows a rich chocolate cake with three distinct layers on a white plate with a black rim, placed on a white marbled surface. The bottom layer is a dense, dark chocolate crumb base, above which is a thick, creamy light brown mousse layer filled with small chocolate pieces. On top is a smooth, glossy dark chocolate ganache layer that covers the whole cake. The edges are decorated with swirls of chocolate frosting, each topped with a halved Oreo cookie, creating a ring around the top. A large slice is missing, clearly showing the layers inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreo cookies, crushed

1/2 cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

1/2 cup heavy cream

1/2 cup semi-sweet chocolate chips, melted

1/2 cup white chocolate chips, melted

1/2 cup dark chocolate chips, melted

Whipped cream (optional, for topping)

Chocolate shavings or cocoa powder (optional, for topping)

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed Oreo cookies with the melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and let cool.

Step 2: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix until combined.

Step 3: Beat in the eggs one at a time, mixing well after each addition. Then stir in the sour cream and heavy cream until fully incorporated.

Step 4: Divide the cheesecake filling evenly into three separate bowls. Fold the melted semi-sweet chocolate chips into one bowl, the melted white chocolate chips into the second, and the melted dark chocolate chips into the third bowl.

Step 5: Pour the semi-sweet chocolate mixture over the cooled crust, spreading it evenly. Next, pour the white chocolate layer on top, followed gently by the dark chocolate layer. Spread each layer carefully to keep them distinct.

Step 6: Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the door cracked open, allowing the cheesecake to cool slowly for about an hour.

Step 7: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set fully. Before serving, optionally top with whipped cream and garnish with chocolate shavings or a dusting of cocoa powder.

Tips & Variations

Use high-quality chocolate chips for richer flavor in each layer.

For a crunchier crust, try adding a tablespoon of finely chopped nuts to the Oreo crust mixture.

To prevent cracking, avoid overbaking and cool the cheesecake gradually by leaving the oven door slightly open after baking.

Swap sour cream with Greek yogurt for a tangier twist and added creaminess.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to fully set and develop flavors, making it an excellent make-ahead dessert.

What can I use instead of Oreo cookies for the crust?

You can substitute Oreo cookies with any chocolate sandwich cookies or graham crackers mixed with cocoa powder for a similar chocolate flavor and texture.