In this instructable I will show you how to make an amazing triple chocolate cheesecake. This chocolate cheesecake recipe is very easy to make, has three different layers of chocolate from the Oreo Cookie base, to the chocolate filling, to the chocolate ganache on top. You have got to try it, you won't be disappointed, if I can do it, you can do it. Let's get baking!

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Follow the east steps or watch the video tutorial or do both!

Step 1: Ingredients/Tools

Print the recipe here if you like.

Ingredients

Base:

24 Oreo Cookies (or you can use chocolate graham crackers, ginger snaps, etc.)
1/4 cup of butter (melted) (60g)

Filling:

24 ounces cream cheese, room temp! (3 packages here in the States) (680 grams)
1 cup of granulated sugar (200g)
3 large eggs, room temp!
2 Tbsp. Coco powder (unsweetened) (15g)
2 tsp. of vanilla extract (10 mL)
12 ounces semi-sweet chocolate chips or 1 (11.5 ounce bag) (325g)

Ganache Topping (Optional):

2/3 cup chocolate (chocolate chips, chocolate bars, etc.)
1/2 cup hot heavy whipping cream (120 mL) (100g)
Fruit, powdered sugar, white chocolate drizzle, chocolate sauce, etc. (optional)

Tools:

10 inch Springform pan
Food processor
Hand mixer
Spatula
bowls
aluminum foil
roasting pan

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Step 2: Prepare the Cookie Base

First let's preheat the oven to 320 Degrees F. (160 C) Now let's take our Oreo cookies and put them in a food processor or you could use a large ziplock bag. Then pulse the cookies until you get nice crumbs. Next melt your butter and pour that in with the crumbs, then pulse until the crumbs are well coated, and it resembles a damp sand. Next take your 10 inch springform pan and cover it generously with aluminum foil. The more foil you use the less chance of water seeping in the pan causing a damp crust. (If you are using a water bath that is.) Make sure to spray the pan on the inside or use butter, this also helps the cheesecake to not stick to the sides. Place the cookie crumbs in the pan and pack them down with the bottom of a mug, measuring cup, or use your fingers. Try and get it as even as possible. Now bake it in the oven for about 8 minutes. When done baking let cool until room temp.

Step 3: Filling - Dry Ingredients

Next in a large bowl we have our softened room temp cream cheese. It is important to use room temp cream cheese, it makes it easy to beat, and you wind up with a smoother batter. Now using a hand mixer or stand mixer beat the cream cheese and scrape the sides of the bowl. Next add in your sugar and mix, and scraping the sides as needed, followed by the coco powder. We don't want to over mix, so just mix until the ingredients are just barely incorporated. If we over mix, it will give the batter too much air, and we run the risk of getting cracks, which really isn't the end of the world, since we are covering the top with ganache.

Step 4: Eggs and Chocolate

Now lets mix in our room temp eggs one at a time, scraping the bowl as needed. Then take our chocolate chips and melt them (microwave or double boiler). In the microwave, use the high setting, for 30 seconds, stir, 30 seconds stir, etc. until melted. Make sure it is not hot when pouring it into the batter. Then mix it in with the batter until combined. Clean off the beaters and your chocolate cheesecake filling is ready to go.

Step 5: Bake That Cheesecake!

Now add the filling to the pan and even out the top with a spatula. If you are going to do the water bath method, take a large roasting pan and add your springform pan to it. Next add really really hot water, about 1/2 to 1 inch deep. The water bath creates a hot moist environment in the oven which helps the cake bake evenly, another preventive measure for cracks. Bake the cake for 45 to 50 minutes. There should be a slight jiggle in the middle of the cake. After that, turn off the oven and let the cake sit in the oven for 30 minutes. After that crack open the oven door with a wooden spoon and let it sit for another 30 minutes. After that you can take the cake out of the oven and let it cool at room temperature.

Step 6: Make the Ganache

Now let's make our simple ganache. Take your chocolate chips and pour very hot cream over the top. I just put my cream in the microwave for 1 minute. Or you can heat it up on the stove top, just until it starts to bubble. After pouring the cream in the bowl with the chocolate chips, let it sit for 10 minutes. Then come back and stir it all together.

Step 7: Finish It Off!

Now spread the ganache on top of the cake. You are done! If you want you can add in some raspberries now in the middle. Some people like to just add fruit on the top afterwards. Cover up the cake and place in the fridge for several hours, I like to do it overnight. When cutting into the cheesecake, dip your knife into very hot water, then wipe it off. The warm knife will cut through the cheesecake easier. Enjoy!