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Decadent Triple Chocolate Cheesecake

This Decadent Triple Chocolate Cheesecake is the ultimate chocolate lover's dream with a creamy cocoa-infused filling and a buttery chocolate cookie crust.
Prep Time25 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 35 minutes
Servings: 8 servings

Ingredients

  • 1 1/2 cups chocolate cookie crumbs choose your favorite chocolate cookies
  • 1/2 cup unsalted butter melted
  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 cup unsweetened cocoa powder
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup milk chocolate chips

Instructions

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine 1 1/2 cups of chocolate cookie crumbs with 1/2 cup melted unsalted butter. Stir until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
  • In a large mixing bowl, beat 2 cups of softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and 1 teaspoon vanilla extract, mixing well after each addition. Add the 3 large eggs one at a time, beating gently after each to avoid incorporating too much air. Then, blend in 1 cup sour cream and 1/2 cup unsweetened cocoa powder until the mixture is smooth and uniformly chocolatey.
  • Using a spatula, gently fold in 1 cup each of semi-sweet, white, and milk chocolate chips. This triple chocolate combination creates delightful pockets of melting sweetness throughout the cheesecake.
  • Pour the cheesecake batter over the cooled crust, spreading it evenly. Prepare a water bath by placing the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the side of the springform pan. Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Bake at 325°F (163°C) for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
  • Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours—or overnight—to allow the flavors to meld and the texture to firm up perfectly.

Equipment

  • 9-inch springform pan
  • Electric mixer or stand mixer
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons
  • Aluminum Foil
  • Roasting pan or deep baking dish

Notes

  • Use a water bath to prevent cracks and ensure even baking.
  • Press the crust mixture firmly and bake it before adding the filling to avoid a crumbly base.
  • For a lighter cheesecake, use reduced-fat cream cheese and sugar substitutes.
  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
  • To avoid chocolate chips sinking, toss them in a bit of flour before folding into the batter.