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Chocolate cheesecake with chocolate cookie crust.
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5 from 271 votes

Silky Chocolate Cheesecake

This easy chocolate cheesecake is silky, creamy, decadent, and full of chocolate flavor! Melted dark chocolate chips are added to creamy cheesecake batter and baked in a chocolate cookie crust made from Oreo cookies. Top with chocolate whipped cream for the best chocolate cheesecake you'll ever taste!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Resting Time1 hour
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 378kcal

Ingredients

Chocolate Cookie Crust

  • 15 chocolate sandwich cookies e.g. Oreos; See Note 1
  • tablespoons butter melted

Cheesecake Batter

  • 2 8oz packages cream cheese softened; see Note 2
  • 2 eggs
  • ½ cup sugar
  • cup sour cream See Note 3
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup dark chocolate chips
  • 2 tablespoons milk

Chocolate Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons cocoa powder
  • 2 to 3 tablespoons powdered sugar

Instructions

Crust

  • Crush or grind the chocolate cookies to get fine crumbs. Use a food processor or place the cookies in a resealable bag and crush them with a rolling pin or kitchen mallet. Mix the crumbs with the melted butter. It should resemble wet sand and hold its shape when pressed.
    Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.
    15 chocolate sandwich cookies, 2½ tablespoons butter
    Chocolate cookie crumbs made in a food processor and pressed into a cheesecake pan.

Cheesecake Filling

  • Make the batter: Reduce the oven to 325°F. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth and creamy on medium-high speed. Tip: For a softer, silkier texture, replace half the sour cream with heavy cream.
    2 8oz packages cream cheese, 2 eggs, ½ cup sugar, ⅔ cup sour cream, 1 teaspoon vanilla extract, ¼ teaspoon salt
    Cheesecake batter being mixed next to melted dark chocolate chips.
  • Add the chocolate: Add the chocolate chips and milk to a microwaveable bowl and microwave for 20 seconds at a time at half power until melted, stirring after each time.
    Add the melted chocolate to the batter and mix on low speed until combined, scraping down the sides and bottom. Lastly, remove large air bubbles by reducing the speed to the lowest setting for 1 to 2 minutes.
    1 cup dark chocolate chips, 2 tablespoons milk
    Chocolate cheesecake batter beaten with a mixer and poured into a springform pan.
  • Water bath: Pour the batter into the springform pan and remove any air bubbles by banging the pan onto the kitchen counter lined with a kitchen towel. Put the springform pan into a larger roasting pan and add hot water halfway up the side to create a water bath.
    Chocolate cheesecake baking in the oven in a springform pan with a water bath.
  • Bake: Bake at 325°F for 75 minutes. Turn off the oven and use a wooden spoon to crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
  • Chill: Remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, loosely cover and chill in the fridge for at least 4 hours to overnight.
    Crack-free chocolate cheesecake in a springform pan and water bath.

Serve

  • Chocolate Whipped Cream: Beat together the heavy whipping cream, cocoa powder, and powdered sugar on medium-high speed until soft and fluffy.
    1 cup heavy whipping cream, 2 tablespoons cocoa powder, 2 to 3 tablespoons powdered sugar
  • Carefully remove the cheesecake from the springform pan. Cut slices using a thin knife that's been dipped in hot water and wiped dry after each slice. Top with chocolate whipped cream and enjoy!
    Chocolate cheesecake with chocolate cookie crust.

Notes

Makes a 7-inch cheesecake, which is approximately 8 servings. 
Store in the fridge for up to 3 days or freeze for up to 1 month in the freezer. 
  1. Chocolate cookie crust - Reduce the amount by half if you only want a bottom crust with no sides. 
  2. Cream cheese - Use full-fat cream cheese for best results. To soften, leave at room temperature or microwave for 20 seconds at a time until soft (my preferred method). 
  3. Sour cream - Sour cream helps give the cheesecake a creamy, soft texture. For an even softer and silkier texture, replace half the sour cream with heavy cream. This will give you a creamy, melt-in-your-mouth cheesecake that's velvety soft. I highly recommend this for those who prefer soft cheesecakes over dense ones. 

Tips:

  • Crust: Use a flat-bottomed measuring cup with straight sides to easily press down the chocolate cookie crumbs. 
  • Crack-free cheesecake: Cracks can form in cheesecakes due to air bubbles, over-mixing, and improper temperature. Once the batter is smooth and creamy, mix the batter on the lowest speed for 2 minutes to push out any large air bubbles. Bang the pan on the kitchen counter several times. Avoid opening the oven during baking to keep the temperature consistent. This prevents the cheesecake from collapsing and cracking.
  • Once the cheesecake comes to room temperature, cover it loosely to prevent any condensation from dripping onto the cheesecake.
  • Chill overnight for best results.
  • Make ahead for the holidays - Chocolate cheesecake can be made up to 2 days in advance and stored in the fridge. Or it can be made up to 1 month in advance and frozen. Thaw in the fridge overnight and top with whipped cream right before serving.

Nutrition

Calories: 378kcal | Carbohydrates: 42g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 236mg | Potassium: 240mg | Fiber: 2g | Sugar: 30g | Vitamin A: 388IU | Vitamin C: 0.3mg | Calcium: 102mg | Iron: 3mg