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It’s been a long time since I’ve made a cheesecake. When I say long time I mean like 10 years. There’s tricks I’ve noted over the years and vowed I would give it a try again one day. Well, it paid off and this cake came out gorgeous!!

Special shout out to my brother today….Happy Birthday!!!

Triple Chocolate Cheesecake with Oreo Crust

(Adapted from OMG Chocolate Desserts)


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For the Crust:

24 Oreo cookies-finely crushed

¼ cup unsalted butter-melted


Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.


Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.


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Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling. I put it up on the sides a little to keep my cheesecake from falling apart and it comes out of the pan a little easier too.


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For Cheesecake Filling:

2 lbs. cream cheese- room temperature

1⅓ cups powdered sugar

3 Tablespoon cocoa powder

4 eggs- room temperature

10 ounces bittersweet chocolate-chopped


Melt 10 ounces bittersweet chocolate and set aside to cool.


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Mix cream cheese and sugar until smooth, mix in cocoa powder.


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Add the eggs one at a time, mixing on low speed and do not overbeat it.


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Add melted chocolate and mix on low speed to combine.


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Pour the filling over the crust and smooth the top.


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Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).


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Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.

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For Chocolate Topping:

¾ cup heavy cream

6 oz. bittersweet chocolate-finely chopped

1 Tablespoon granulated sugar


In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.


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Cool and pour over the cheesecake. I added the chocolate curls now so they would set in the chocolate.


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When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.


This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.


Garnish with chocolate curls (optional).

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