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Triple Chocolate Cheesecake

This Triple Chocolate Cheesecake is a delightful experience that transforms any day into a celebration with its creamy layers of semi-sweet and white chocolate on a chocolate cookie crust, topped with a luscious ganache.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups chocolate cookie crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
For the Filling
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 8 oz sour cream
  • 8 oz semi-sweet chocolate melted
  • 8 oz white chocolate melted
For the Ganache
  • 8 oz semi-sweet chocolate chopped
  • 0.5 cup heavy cream for ganache
For Garnish
  • Chocolate shavings or cocoa powder

Equipment

  • 9-inch springform pan
  • Medium bowl
  • Large Mixing Bowl
  • Small saucepan

Method
 

  1. Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Step 2: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Press mixture into the bottom of the springform pan. Bake for 10 minutes and let cool.
  3. Step 3: In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined.
  4. Step 4: Add eggs one at a time, mixing well after each addition. Mix in sour cream, followed by melted semi-sweet and white chocolate until smooth.
  5. Step 5: Pour cheesecake filling over cooled crust in the springform pan.
  6. Step 6: Bake for 50-60 minutes until center is set and slightly jiggly. Turn off oven, crack the door open, and let cool in the oven for 1 hour.
  7. Step 7: Let cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
  8. Step 8: For the ganache, heat heavy cream in a small saucepan until boiling. Pour over chopped chocolate and let sit for 5 minutes, then stir until smooth.
  9. Step 9: Pour ganache over chilled cheesecake and spread evenly. Refrigerate for an additional 30 minutes to set the ganache.
  10. Step 10: Garnish with chocolate shavings or cocoa powder if desired. Slice and enjoy!

Notes

Store cheesecake in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; just thaw in the refrigerator before serving.