Decadent Triple Chocolate Cheesecake

Directions

1. Preheat the oven to 170°C (325°F). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
2. In a bowl, mix the crushed chocolate cookies with the melted butter until evenly coated. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and mix until well combined.
4. Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
5. Mix in the melted dark chocolate, sour cream, heavy cream, cocoa powder, and vanilla extract. Blend until smooth and velvety, avoiding overmixing.
6. Pour the cheesecake filling over the cooled crust and smooth the top.
7. Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle.
8. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
9. To make the ganache, heat the heavy cream until just beginning to simmer. Pour it over the chopped chocolate, let sit for 2 minutes, then stir until smooth and glossy.
10. Pour the ganache over the chilled cheesecake, spreading it evenly. Refrigerate for 20–30 minutes until set before serving.

Recipe Details

Prep Time: 25 minutes
Cook Time: 60 minutes
Cooling & Chilling Time: 5 hours
Total Time: About 6½ hours
Servings: 12
Difficulty: Medium

Tips for the Perfect Cheesecake

• Always use room-temperature ingredients for a smooth batter.
• Bake the cheesecake in a water bath if you want an extra-creamy texture with no cracks.
• For clean slices, wipe your knife with warm water between cuts.

Serving Suggestions