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Ultimate triple chocolate cheesecake with Oreo crust and fudge topping
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Ultimate Triple Chocolate Fudge Cheesecake

A decadent dessert combining rich chocolate layers with a crunchy Oreo cookie base, perfect for any chocolate lover.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Cheesecake, Decadent Dessert, Fudge Cheesecake, Oreo Base Cheesecake, Triple Chocolate
Servings: 12 servings
Calories: 550kcal

Ingredients

For the Oreo Crust

  • 2 cups Oreo crumbs These chocolatey crumbs offer a delightful crunch.
  • 1/4 cup unsalted butter, melted Adds moisture and flavor to the crust.

For the Cheesecake Filling

  • 24 oz cream cheese, softened Forms the luxurious base of your cheesecake.
  • 1 cup granulated sugar Balances the richness of the chocolate.
  • 1 cup sour cream Adds tangy depth of flavor.
  • 1 teaspoon vanilla extract Enhances the overall taste.
  • 3 large eggs Provides structure to the cheesecake.
  • 1/2 cup semi-sweet chocolate chips, melted Offers a deep chocolate flavor.
  • 1/2 cup white chocolate chips, melted Adds sweetness and creamy texture.
  • 1/2 cup milk chocolate chips, melted Contributes to the overall chocolate experience.

For the Fudge Layer

  • 1 cup heavy cream Creates a silky fudge layer.
  • 1 cup dark chocolate chips Intense and rich for topping.
  • 1/4 cup unsalted butter Enhances the fudge's flavor profile.
  • 1 teaspoon vanilla extract Adds warm flavor.

For Garnish

  • as needed Chocolate shavings, mini chocolate chips, fudge pieces Add visual appeal and contrast.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  • Combine Oreo crumbs with melted butter, press into the pan to form a crust, and bake for 10 minutes. Let cool.
  • In a large bowl, beat cream cheese until smooth, then add sugar, sour cream, and vanilla extract.
  • Incorporate eggs one by one.

Batter Division and Layering

  • Divide the batter into three bowls. Stir melted semi-sweet chocolate into one, melted white chocolate into another, and melted milk chocolate into the last.
  • Layer the batters over the crust, swirling gently to create a marbled effect.

Baking

  • Bake for 60-70 minutes until edges are browned and center is slightly jiggly. Cool in the oven for one hour.
  • In a saucepan, heat heavy cream, then stir in dark chocolate chips, butter, and vanilla extract until smooth.
  • Pour fudge layer over cooled cheesecake and chill for at least 4 hours or overnight.

Garnishing

  • Decorate chilled cheesecake with chocolate shavings, mini chocolate chips, and fudge pieces before serving.

Notes

Use room temperature ingredients for easier mixing and allow proper cooling for best texture. Refrigerate overnight for optimal flavor.