This rich and velvety chocolate cheesecake is a dream come true for chocolate lovers! With a chocolate cookie crust and a smooth, creamy filling infused with espresso powder for extra flavor, it’s the perfect indulgent dessert for any occasion. The cheesecake is baked to perfection, then topped with the reserved cookie crumbs for an extra touch of chocolatey goodness.
Ingredients
Crust:
- 24 chocolate sandwich cookies (269g), e.g., Oreos
- 1/4 cup (28g) confectioners’ sugar
- 4 tablespoons (57g) butter, melted
Filling:
- 1/2 cup (113g) milk
- 2 cups (340g) semisweet chocolate chips or bittersweet chocolate chips
- 1 teaspoon espresso powder (optional)
- Three 8-ounce packages (680g) cream cheese, room temperature
- 1 cup (198g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons (14g) all-purpose flour
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch springform pan.
- Prepare the crust:
- In a food processor, crush the chocolate sandwich cookies with the confectioners’ sugar until finely ground. (Set aside 1 tablespoon of crumbs for garnish if desired.)
- Add the melted butter and pulse until the mixture is evenly moistened.
- Press the mixture into the bottom and halfway up the sides of the prepared pan. Place the pan on a baking sheet to catch any butter drips.
- Bake the crust for 15 minutes. Remove and set aside.
- Reduce the oven temperature to 350°F (175°C).
- Make the filling:
- In a saucepan or microwave-safe bowl, combine the milk and chocolate chips. Heat, stirring frequently, until the chips are melted and smooth. Remove from heat and stir in espresso powder (if using). Set aside.
- In a large mixing bowl, beat the cream cheese and granulated sugar at low speed until smooth.
- Add the eggs one at a time, mixing until incorporated after each addition.
- Stir in the vanilla extract and flour.
- Gradually add the chocolate mixture, beating slowly until fully combined.
- Assemble the cheesecake:
- Pour the filling into the prepared crust and spread evenly.
- Bake for 45 to 50 minutes at 350°F (175°C). The cake is done when a toothpick inserted 1″ from the edge comes out clean, and a thermometer inserted into the center reads 175°F.
- Cool the cheesecake:
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- After 1 hour, remove the cheesecake from the oven and let it cool completely on a rack.
- Once cool, refrigerate for at least 4 hours, or overnight.
- Garnish and serve:
- Before serving, sprinkle the reserved cookie crumbs on top of the cheesecake.
- Serve with whipped cream and berries, if desired.
Tips:
- Use the “aroma test” to check if your crust is done; once you smell a strong chocolate scent, it’s ready, even if it hasn’t been in the oven for the full 15 minutes.
- For a smooth finish, make sure all ingredients are at room temperature to avoid lumps in your filling.
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