Ingredients
Scale
- 2 cups chocolate sandwich cookie crumbs (like Oreos)
- 6 tablespoons unsalted butter, melted
- 24 ounces (three 8-oz blocks) full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder, sifted
- 1 teaspoon pure vanilla extract
- 10 ounces high-quality semi-sweet chocolate, melted and slightly cooled
- 1 1/2 cups heavy whipping cream, cold
Instructions
- Step 1: Prepare the Crust. In a medium bowl, combine the chocolate sandwich cookie crumbs and the melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to pack it down tightly. Place the pan in the freezer to set while you prepare the filling.
- Step 2: Beat the Cream Cheese Base. In a large mixing bowl, beat the softened cream cheese until it is completely smooth and creamy. Add the powdered sugar, sifted cocoa powder, and vanilla extract. Continue beating on medium speed until the mixture is well-combined and fluffy. Scrape down the sides of the bowl to ensure no lumps remain.
- Step 3: Incorporate the Chocolate and Cream. Pour the melted and slightly cooled chocolate into the cream cheese mixture. Beat on low speed until just incorporated. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it up. Carefully fold in the remaining whipped cream until no white streaks remain, being careful not to deflate the air.
- Step 4: Chill and Set. Remove the crust from the freezer and pour the chocolate filling over it. Smooth the top with an offset spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, though overnight is best. This allows the cheesecake to set firmly enough to slice cleanly.
- Step 5: Garnish and Serve. Once set, run a thin knife around the edge of the pan before releasing the springform sides. Decorate with chocolate shavings, extra whipped cream, or fresh raspberries. Slice with a warm knife for the cleanest presentation.
- Cook Time: 6 hours 20 minutes (includes chilling time)