Luscious, rich, and smooth Chocolate Cheesecake is made with an Oreo cookie crust, smooth chocolate cheesecake filling, and deliciously topped with homemade chocolate whipped cream.
Before making the cheesecake, prepare the pan by wrapping outside of the pan in aluminum foil. Many springform pans, especially ones that have been used quite a bit, have a chance of leaking some water inside. Wrapping outside of the springform in foil will help keep water out.
Although, there is a chance that a small amount of water will leak in, this will NOT ruin the cheesecake.
Oreo Cookie Crust:
Pulse Oreo cookies for crust in a blender until it's just crumbs. Mix Oreo cookie crumbs and melted butter in a mixing bowl until thoroughly incorporated.
Spray inside of the springform pan with some cooking spray, making sure you get the sides too.
Spread crumb mixture in the bottom of the springform pan, evenly, pressing it over the bottom and a little up the sides. Set it aside while preparing the cheesecake filling.
Cheesecake Filling:
Chop the baking chocolate bar into small pieces and melt it either in a double boiler or in a bottom heavy sauce pot over medium-low heat. Make sure to stir slowly and constantly as the chocolate melts so it doesn't get singed. As soon as the chocolate is mostly melted, take it off heat and keep stirring until it's fully melted. Set aside to cool a little.
In a bowl of an electric mixer, beat cream cheese for a couple of minutes on medium-high speed, until smooth and fluffy.
Pour in sugar while beating and add eggs, one at a time. Beat it until smooth. Stop to scrape bottom and sides of the bowl.
Add heavy whipping cream and vanilla extract. Beat, still on medium-high speed, until all mixed very well and stop and scrape the sides and bottom of the bowl.
Turn the mixer back on low speed and mix in cornstarch, then bring the speed to medium and slowly drizzle in the melted chocolate.
Once chocolate is mostly mixed in, stop and scrape the sides and bottom of the bowl and then mix in the chocolate until fully incorporated.
Transfer batter into the springform and spread in evenly over the crust.
Baking Chocolate Cheesecake:
Preheat oven to 325°.
Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully pour hot water to the roasting pan, about half way up the side of the springform.
Bake for 80-85 minutes. (The cheesecake will be mostly set but have a slight jiggle in a center.) Turn off the oven and open the oven door half way. Let cheesecake rest for 10-15 minutes and then take it out of the oven. Take the foil wrap off the pan.
Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
Cool cheesecake for an hour and then cover the pan with plastic wrap and refrigerate for 6 hours or overnight.
Chocolate Ganache:
When ready to decorate the cheesecake, start making ganache and whipped cream.
Chop milk baking chocolate and place it in a small mixing bowl.
Bring heavy cream to simmer, be careful not to let it actually boil or it will raise. (You can do that in a microwave over a few seconds or on the store in a small sauce pot.)
Pour 1/4 cup of boiling cream over the chopped milk chocolate and stir with a whisk until melted and smooth.
Pour ganache on top of the cheesecake, in the center, and let it spread and drip off a little off the sides. If you need to, use a flat spatula to help spread the ganache.
Chocolate Whipped Cream
Do NOT add whipped cream to warm cheesecake of still warm ganache, make sure to cool the cheesecake and ganache completely before topping with whipped cream.
Place the metal mixer bowl and the whisk attachment into the freezer for 10-15 minutes. (If using glass mixer bowl, place it in the refrigerator for about 20 minutes.)Don't take the heavy whipping cream out of the refrigerator until actually ready to pour it into the bowl.
Add the cold heavy whipping cream into the cold mixing bowl and add powdered sugar, cocoa powder, and vanilla extract. Starting at low speed, start whipping everything and gradually raise to speed to high every couple of seconds. Beat until stiff peaks appear (don't walk away far).
Transfer the whipped cream into a piping bag and keep in the refrigerator until ready to decorate the cheesecake.
Decorate with whipped cream when the ganache is cooled.
Optional: You can also shave a regular chocolate bar and sprinkle the shavings on top.
Video
Notes
Gluten free: The only part of this recipe that has gluten is the Oreo cookies. Luckily, Oreos have a gluten free option at the stores. All of the other ingredients should already be gluten-free, but always double check your labels and nutritional information to be sure.
Storing: Make sure to store the cheesecake in the refrigerator and covered air-tight. Properly stored, cheesecake should last up to 5 days.