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Triple Chocolate Cheesecake

A rich and creamy cheesecake with three layers of chocolate: a crunchy cookie crust, a velvety filling, and a glossy ganache topping.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 pieces chocolate sandwich cookies, crushed into fine crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 pinch salt
For the filling
  • 24 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 8 ounces dark or semi-sweet chocolate, melted and slightly cooled
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1 pinch salt
For the ganache
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate chips or chopped chocolate
  • 1 tablespoon unsalted butter
Optional toppings
  • whipped cream, chocolate curls, chocolate shavings, flaky sea salt Add just before serving.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. For the crust, mix the crushed cookies, melted butter, and a pinch of salt in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
  3. For the filling, beat the cream cheese, sugar, and sour cream until smooth. Add eggs, melted chocolate, cocoa powder, vanilla extract, and salt. Mix until just combined.
Baking
  1. Pour the filling over the crust and smooth the top.
  2. Wrap the springform pan in foil. Place it in a larger baking pan and add hot water to create a water bath.
  3. Bake for about 55 to 70 minutes, until the edges are set and the center has a slight jiggle.
Cooling and Ganache
  1. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 45 minutes.
  2. Refrigerate for at least 6 hours, preferably overnight.
  3. For the ganache, heat the heavy cream until just simmering, pour over chocolate, and let sit for a few minutes before stirring until smooth. Mix in butter.
  4. Pour ganache over the chilled cheesecake, smoothing it out.
Serving
  1. Top with chocolate curls or desired toppings just before serving.

Notes

Use good quality chocolate for the best flavor. Allow cheesecake to chill fully for clean slices. To make chocolate curls, warm a chocolate bar and use a vegetable peeler.