Ingredients
- 12 oz Chocolate Chips I used semi-sweet.
- 3/4 cup Heavy Cream
- 24 oz Cream Cheese At room temperature.
- 1.5 cups Sugar
- 1/4 cup Cocoa Powder
- 5 ea Eggs At room temperature.
- 1 tsp Vanilla Extract
- 1 ea Oreo Crust See notes.
- 1 ea Chocolate Ganache See notes.
- 1 ea Raspberry Sauce Optional – See notes.
- 1 ea Raspberry Hard Candy Optional – See notes.
Instructions
- Melt the chocolate chips with 1/4 cups of cream. Stir well.
- Separately mix the cream cheese, sugar, and cocoa powder. Be sure to mix no more than absolutely necessary at this step or any future step. I did and that's why my cheesecake will end up cracking and sinking in the middle. 😉
- Slowly add the eggs one at a time while continuing to mix slowly. Add the remaining cream and melted chocolate while still slowly mixing. Lastly, add the vanilla and then stop mixing.
- Pour your batter into a spring release cake pan containing the Oreo crust.
- Bake for about 1 hour at 350 degrees. DO NOT stick a cake tester into the cheesecake. Instead, you can tell it is done when the sides are firm and the center jiggles just a bit. I didn't use a water bath here, but many people suggest you do.
- Let cool a bit on the counter and then place in the refrigerator until it is thoroughly cooled.
- Pour on the chocolate ganache.
- Spread evenly then return to the refrigerator until ready to serve.
- Serve & Enjoy! Note that I decorated my cheesecake with raspberry hard candy and fresh raspberries.
- When plating, I added a chocolate straw, the raspberry sauce, and some extra chocolate design.
Notes
- Click here to see my recipe for Oreo Cookie Pie Crust Recipe.
- Click here to see my recipe for Chocolate Ganache. Note that I used Bailey’s Irish Cream and Bailey’s flavored chocolate chips as modifications.
- Click here to see my recipe for Homemade Raspberry Sauce Recipe.
- Click here to see my recipe for Homemade Hard Candy Recipe.
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