Smooth, creamy and full of chocolate, this Chocolate Cheesecake is a perfect dessert for any occasion. The tastiest treat all year long.

Finished and decorated Chocolate Cheesecake on wooden serving stand.

I’m a huge cheesecake lover, well the whole family is. And if you know me I’m obsessed with anything chocolate.

This Chocolate Cheesecake is ultra creamy and serves a crowd. It is perfect for holidays, parties and pretty much any occasion.

We always bring this recipe to all of our larger family gatherings and we never bring any home.

Chocolate Cheesecake has been one of our most requested recipes of all time, maybe it’s because I just absolutely love making a good cheesecake recipe.

Well don’t get me wrong I love to make any dessert recipe, but cheesecake is really high up there on my list.

If you are looking for something stunning, tasty and serves a bunch – you cannot miss out on this Chocolate Cheesecake.

Some of our other favorite chocolate recipes we have on our site include: Chocolate Sugar Cookies, German Chocolate Brownies and Mint Chocolate Cupcakes.

Wooden server holding up a cut slice of cheesecake out of the whole cheesecake on serving stand.

WHY THIS RECIPE WORKS:

The flavors work so well together and it is not too overpowering.
This can be made ahead of time.
With lots of slices, you cannot go wrong with this dessert.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

30 Oreo cookie crumbs (don’t remove cream)
Granulated sugar
Unsalted butter
Semi-sweet chocolate chips
Heavy cream
Cream cheese
Cocoa powder
Salt
Sour cream
Vanilla extract
Eggs
Powdered sugar
Chocolate shavings, for garnish

Ingredients needed to make a Chocolate Cheesecake.

HOW TO MAKE A CHOCOLATE CHEESECAKE, STEP BY STEP:

Preheat oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and spray the bottom and sides with cooking spray.
Mix the Oreo crumbs and the sugar.
Add the butter and mix until combined.
Press the crumbs on the bottom and about 1- 1.5 inches up the sides of the prepared springform pan.
Bake for 8 minutes and then remove from the oven to cool.
In a medium heat proof bowl combine the chocolate chips and heavy cream.
Set a saucepan filled with a few inches of water over medium heat. Place the bowl on top of the saucepan and stir the chocolate occasionally until the mixture is fully melted and smooth. Remove bowl from on top of saucepan and set aside to cool for a few minutes while you continue with the recipe.
In the bowl of a stand mixer fitted with a paddle attachment, whip the cream cheese, sugar, cocoa powder, and salt together until the cream cheese is smooth. Scrape the sides at least 1 time. Don’t overmix, mix until just smooth.
Add the sour cream and vanilla extract and mix again until just smooth.
Add the eggs, 1 at a time, mixing until smooth after each addition.
Pour in the melted chocolate mixture and mix one last time until just combined.
Pour the filling over the partially baked crust and smooth out the top.
Wrap the bottom of your pan in heavy duty foil.
Place your pan inside a roasting pan or large casserole dish. Fill the large pan with 2 inches of water and place in the oven and close the oven door.
Set a timer for 60 minutes and do not open the door of the oven until the timer goes off. You want your cheesecake to have a set middle but still has a slight jiggle. If it looks unset still, bake an additional 10 minutes.
Once the cheesecake is set but still wiggly in the middle, turn off the oven and leave the door slightly open and let the cheesecake cool in the oven for 20 minutes before removing to cool on a wire cooling rack.
As soon as the cheesecake is out of the oven, run a knife around the edge (don’t open the springform pan yet!)
After the cheesecake has cooled, cover the pan with plastic wrap, trying not to let it touch the top of the cheesecake and refrigerate at least 6 hours or up to 3 days before continuing with the recipe.
Just before serving make the topping by whipping the heavy cream and powdered sugar together until stiff peaks.
Gently remove the cheesecake from the springform pan and place on a cake stand or serving dish.
Pipe or dollop the whipped cream on top of the cheesecake and garnish with chocolate shavings, if desired.
Cut into slices and serve.

Step by step photos on how to make a Chocolate Cheesecake.

DO I HAVE TO USE FULL-FAT CREAM CHEESE?

It’s very important to use full fat cream cheese as well as room temperature for best results.

Room temperature cream cheese will mix better without clumps and help prevent cracking in your cheesecake when cooked.

WHY DO I NEED TO DO A WATER BATH?

The water bath helps the cheesecake cook more evenly and slowly so it doesn’t end up with cracks.

It’s important to wrap your pan really well in foil to avoid any water seeping in while cooking in the water bath.

Using extra wide foil helps with this. You can also place your prepared pan in a slightly larger springform pan instead of wrapping in foil or use a silicon cover that you can buy for springform pans and making cheesecakes.

CAN I TOP THIS WITH SOMETHING ELSE?

If you are not a fan of whipped cream you can leave it off completely or you can top with other things. Some ideas include:

Caramel Drizzle
Chocolate Ganache
Peanut Butter Sauce
White Chocolate Savings
Fresh Fruit
Chopped Candy
Chopped Nuts

You can really top this with anything that you like as long as it goes well with the chocolate!

DO I NEED TO LET MY CHEESECAKE COOL BEFORE REFRIGERATING?

Yes! Do not skip this step, this will also help prevent the top from cracking.

You will want your cheesecake to cool completely before you wrap it and place it in the refrigerator.

Slice of Chocolate Cheesecake decorated on white plate with chocolate shavings on plate.

HOW TO STORE:

This can be stored in an airtight container in the refrigerator where it will keep for up to 5 days.

You can also freeze this Chocolate Cheesecake. Bake and cool as directed, once cooled in the refrigerator, remove your springform pan sides and place the cheesecake uncovered in the freezer for about one hour.

Remove the cheesecake and remove it from the bottom of the springform pan. Wrap tightly in plastic wrap or tin foil and place in an airtight container or a large ziplock bag, this should keep for about 3 months.

To defrost remove to the refrigerator until thawed. Remove to the countertop, slice and serve.

TIPS AND TRICKS:

Make sure you are using full-fat cream cheese.
DO NOT skip the water bath.
Other toppings can be used, see above on some ideas.
For nice clean slices, run your knife under hot water in between each slice, drying before slicing.
Be careful when you open your oven door because the water bath will make it steamy inside your oven and you don’t want your face to get burnt.
Over mixing your cheesecake is one way you may end up with cracks as it cooks. Try mixing every step until just combined.

Close up of a bite taken out of the slice of cheesecake on gold fork on plate in front of slice of cheesecake.

When it comes a decadent but absolutely tasty dessert, you do not want to miss out on this Chocolate Cheesecake.

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If you’ve tried this CHOCOLATE CHEESECAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Chocolate Cheesecake