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a slice being cut from the triple chocolate cheesecake
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Death by Chocolate Cheesecake

Insanely decadent Death by Chocolate Cheesecake features chocolate in FOUR forms: chocolate cookie crust, double chocolate cheesecake filling, with a rich chocolate ganache topping. It doesn't get better than this!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Inactive Time 4 hours
Total Time 5 hours 30 minutes
Servings 16 servings
Author Tessa Arias

Ingredients

For the crust:

  • 15 (225 grams) full size chocolate graham crackers
  • 6 tablespoons (85 grams) unsalted butter, melted

For the filling:

  • 8 ounces (227 grams) semisweet chocolate, chopped
  • 24 ounces (680 grams) full fat cream cheese, softened completely to room temperature
  • 1 cup (200 grams) granulated sugar
  • 1/4 cup heavy cream
  • 1/4 cup (21 grams) unsweetened cocoa powder, sifted
  • 4 large eggs, at room temperature

For the topping:

  • 1 cup (170 grams) semisweet chocolate chips
  • 1/2 cup heavy cream

Instructions

For the crust:

  • Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until you have 1 cup of finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes, or until fragrant. Let cool slightly and maintain oven temperature while making the filling.

For the filling:

  • In a microwave-safe bowl, microwave the chopped chocolate in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.
  • In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar, cream, and cocoa powder and beat until well combined. Scrape down the sides and bottom of the bowl to make sure everything is being incorporated. Add the eggs, one at a time, beating just until smooth. Beat in the melted chocolate until just combined. Be careful not to overbeat.
  • Pour the batter into the cooled crust. Place the springform pan on a rimmed baking sheet and bake for about 50 minutes, or until the top looks slightly dry and the middle is slightly wobbly, or an instant-read thermometer inserted to the center reads 150°F. Err on the side of under-baking. Turn off the oven and crack the oven door open and allow to cool for 10 minutes (this helps prevent cracking). Remove the cheesecake from the oven to a wire rack to cool to room temperature.
  • Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a serving plate.

For the topping:

  • Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. If needed, allow to cool and thicken. Pour over the cheesecake.

Notes

Chocolate Cheesecake can be stored in the fridge for 2 days. The longer it sits, the softer the crust will become.