Chocolate Cheesecake

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This chocolate cheesecake is rich, creamy and full of chocolate flavor! The chocolate cheesecake filling is baked in an Oreo cookie crust and topped with homemade chocolate ganache and chocolate whipped cream! The perfect dessert for chocolate lovers!

The Best Chocolate Cheesecake Recipe

Got chocolate cravings? This baby is the perfect cure. A classic, buttery Oreo crust serves as the base for this decadent cheesecake. On top of it sits the richest, creamiest chocolate cheesecake filling I have perhaps ever tasted. Made with cocoa powder and actual melted chocolate, it is wonderfully thick and lacks nothing in the realm of chocolate flavor. The tangy, chocolaty filling is topped with a rich chocolate ganache, fluffy homemade chocolate whipped cream, and elegant chocolate curls. Smooth, creamy and loaded with chocolate flavor from start to finish, this cheesecake will definitely be a hit.

Sure cheesecake takes time, but this one’s worth it. Trust me. If you’re looking for more chocolate-loaded cheesecakes, check out my German Chocolate Cheesecake or this Guinness Chocolate Cheesecake.

Overhead image of chocolate cheesecake on a serving platter.

Why You’ll Love This Rich & Decadent Chocolate Cheesecake

If you love chocolate there’s pretty much no way you won’t fall in love with this cheesecake but, in case you need extra convincing, here are some of the things that I think make it so heavenly.

  • Texture. The addition of melted chocolate to the filling makes it thicker than most, which I love. Combined with the smooth creaminess of the cream cheese-sour cream combo, it’s totally irresistible.
  • Balanced. I used cream cheese and sour cream in this recipe. The subtle tang of the sour cream breaks up the richness of the cream cheese beautifully. The filling is still super rich and decadent, but not overwhelmingly so.
  • Chocolate on chocolate. This really is a chocolate lover’s dream cheesecake. There’s just so much chocolate going on. I put both cocoa powder and melted chocolate in the filling itself, which gives it a rich, almost fudge-y chocolate flavor. Then of course there’s the chocolate Oreo crust, the chocolate ganache and the chocolate whipped cream. Every bite is a chocolate explosion!
Ingredients for chocolate cheesecake.

What You’ll Need

Here’s what you’ll need to make chocolate cheesecake. Don’t forget to scroll to the recipe card below for precise measurements.

Chocolate crust

  • Oreos – Use regular Oreos and leave the cream filling inside when you grind them into crumbs.
  • Butter – You can use salted or unsalted butter.

Chocolate cheesecake

  • Cream cheese – The cream cheese should be at room temperature, otherwise, it won’t combine smoothly with the other ingredients and you’ll find yourself with a lumpy filling.
  • Sugar
  • Natural unsweetened cocoa – This cheesecake is plenty full of chocolate flavor, but you could also use Dutch-processed cocoa, if you like.
  • Sour cream – Be sure that the sour cream is at room temperature. It will combine more smoothly and easily with the other ingredients. You could also use heavy cream, but you may need a few more minutes of bake time.
  • Vanilla extract
  • Espresso powder – The espresso powder is optional but can emphasize the chocolate flavor in the filling.
  • Semi-sweet chocolate – Melt the chocolate chips and allow them to cool slightly before stirring them into the cheesecake filling.
  • Eggs – Allow your eggs to come to room temperature before incorporating them into the filling. If they are too cold, they won’t blend smoothly with the other ingredients.

Chocolate ganache

  • Semi-sweet chocolate chips – You could also use a chocolate baking bar.
  • Heavy whipping cream

Chocolate whipped cream

  • Heavy whipping cream – The heavy whipping cream must be cold, otherwise, it will not hold volume properly and you’ll end up with a flat whipped cream.
  • Powdered sugar – This adds a touch of sweetness and stabilizes the whipped cream, so that it won’t ever wilt.
  • Natural unsweetened cocoa – Again, you could use Dutch-processed cocoa, but it would make the whipped cream a little more bitter and dark in color.
  • Vanilla extract
  • Chocolate bar (optional) – This is just if you want to make chocolate shavings to decorate the cake. They look great and I’m a fan, but you could also just add some chocolate sprinkles or a drizzle of chocolate sauce.

How To Make Chocolate Cheesecake

Here’s a quick overview of how to make a chocolate cheesecake with an Oreo crust. Scroll to the recipe card below for more in-depth instructions.


  • Prep. Preheat oven to 325°F, line the bottom of a 9-inch springform pan with parchment and grease the sides.
  • Make the crust. Combine the crust ingredients and press them into the bottom and up the sides of the pan. Bake for 10 minutes and set aside to cool.
  • Leakproof your pan. Wrap the outsides of the springform pan with aluminum foil.
Side-by-side images of making Oreo crust in a springform pan.


  • Prep. Reduce oven temperature to 300°F.
  • Make the batter. Beat together the cream cheese, sugar, and cocoa powder on low speed before mixing in the sour cream, vanilla extract, and espresso powder.
Beating together the cream cheese, sugar, and cocoa powder to make chocolate cheesecake batter.
  • Add the chocolate and the eggs. Gradually fold in the melted chocolate then stir in the eggs, one at a time.
Stirring melted chocolate into cheesecake batter.
  • Prepare to bake. Pour the cheesecake batter into the crust and place the springform pan in a water bath.
  • Bake. Bake for 1 hour 20-25 minutes.
  • Cool gradually. Turn the oven off and leave the door closed for 30 minutes (with the cheesecake inside). Crack the door of the oven and allow the cheesecake to continue cooling in the oven for 30 more minutes.
  • Chill. Remove the cheesecake from the oven and water bath wrapping and refrigerate for 5-6 hours or overnight.
Side-by-side images of chocolate cheesecake filling in a mixing bowl, chocolate cheesecake in a springform pan in a water bath, and fully baked chocolate cheesecake.


  • Prep. Remove the cheesecake from the springform pan and set it on a serving plate.
  • Make the ganache. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  • Add the ganache to the cake. Spread the ganache over the top of the cake.
Side-by-side images of spreading chocolate ganache over chocolate cheesecake and then piping chocolate whipped cream around the top edge.
  • Make the whipped cream. Whip the heavy cream, powdered sugar, cocoa powder, and vanilla on medium-high speed until stiff peaks form.
  • Decorate. Pipe the whipped cream in shells around the border of the cheesecake.
  • Make chocolate curls (optional). Use a vegetable peeler and run it down the side of a chocolate bar to create chocolate curls to garnish, if desired.
  • Chill. Refrigerate until ready to serve.
A slice of chocolate cheesecake on a plate with a fork taking a bit out of it.

Tips for the Best Homemade Chocolate Cheesecake

Cheesecake can be finicky so I want you to pay close attention to these tips and tricks so that you end up with the best chocolate cheesecake possible.

  • Start with room-temperature ingredients. To achieve a smooth and lump-free cheesecake filling, be sure to bring your cream cheese, sour cream, and eggs to room temperature before beginning this recipe. Failing to do so can result in a lumpy filling and is likely to lead you to over-mixing (see my next point).
  • Don’t over-mix. Over-mixing the cheesecake filling (or mixing too quickly) will incorporate excess air, which can result in a cracked top.
  • Add the melted chocolate in three parts. Adding the chocolate in parts helps ensure that it is incorporated smoothly and evenly into the filling.
  • Use a springform pan. Trust me. You don’t want to deal with the mess of removing a cheesecake from a standard pan. Invest in a quality springform pan and just use it as an excuse to make more cheesecakes in the future!
  • Use a water bath. Sure water baths take a little extra time and energy, but using one here will help ensure that your cheesecake cooks evenly, stays moist, and doesn’t crack. Check out my post on How to Bake Cheesecake in a Water Bath to learn how to do it.
  • No peaking. As the cheesecake bakes, it is important not to open the oven as this will release the steam from the water bath and otherwise disrupt the baking process, causing the cheesecake to potentially fall and/or crack.
  • Cool gradually. When you have turned the oven off, allow the cheesecake to cool in the closed oven for 30 minutes and then for another 30 minutes in the oven with the door left slightly ajar. The cheesecake will continue to cook during this process. This gradual cooling will also help to keep the cheesecake from cracking.
  • Serve with sauce! For an even more decadent cheesecake, drizzle some of my Caramel SauceHomemade Hot Fudge Sauce, or Raspberry Sauce over a slice of chocolate cheesecake.
Side view of chocolate cheesecake on a serving platter.

How to Tell When my Cheesecake is Done?

The cheesecake is done baking when the edges are set and in the middle 2-3 inches look just set but are still jiggly. Even if it seems a little underdone, it will continue to cook as it cools during the cooling process. For more on how to tell, check out my post on How to Tell When your Cheesecake is Done Baking.

How to Remove my Cheesecake From The Pan?

To do this properly, you want to set up your pan with non-stick baking spray and parchment paper in the bottom. Then, after your cheesecake is fully chilled and firm, remove the sides from your pan, loosen the cheesecake from the bottom and gently slide the cheesecake off and onto a platter. For more on this, see my post on How to Remove Cheesecake from a Springform Pan.

Can I Prepare This Chocolate Cheesecake in Advance?

Totally! In fact, I encourage it. It takes a while to set in the fridge, so I often make it the day before and cheesecakes hold up really well. Allow the cheesecake to firm up for a few hours before removing it from the springform pan, wrapping it in plastic wrap, and storing it in the fridge for up to 2 days (or in the freezer for up to 3 months). Boom. Most of your work is done. When you are ready to serve, all you have to do is thaw the cake (if applicable), make the chocolate ganache, whipped cream, and chocolate curls, and decorate!

A slice of chocolate cheesecake with Oreo crust on a plate.

Proper Storage

  • Refrigerator. Seal the cheesecake in an airtight cake carrier. If you don’t have one, wrap it in a double layer of plastic wrap (I suggest using toothpicks to prop the plastic away from any decorations). If you already sliced the cake, arrange the slices in a single layer in an airtight container. Store the cake in the refrigerator for up to 5 days.
  • Freezer. Pop the cake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. Alternatively, slice the cake and arrange the slices in a single layer in an airtight container. You can store chocolate cheesecake in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.

Check out my post on How To Store Cheesecake for more information.

More Decadent Cheesecake Recipes

In a rich, creamy, cheesecake-y kind of mood? You came to the right place. Here come some of my most decadent, taste bud-delighting cheesecake recipes for you to try.

Watch How to Make Chocolate Cheesecake

Read Transcript

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A slice of chocolate cheesecake with Oreo crust on a plate.

Chocolate Cheesecake

  • Author: Lindsay Conchar
  • Prep Time: 1 hour
  • Cooling Time: 6 hours
  • Cook Time: 1 hour 20 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This chocolate cheesecake is rich, creamy and full of chocolate flavor! The chocolate cheesecake filling is baked in an Oreo cookie crust and topped with homemade chocolate ganache and chocolate whipped cream! The perfect dessert for chocolate lovers!



  • 3 cups (403g) Oreo crumbs (From about 35 Oreos)
  • 4 tbsp (56g) butter, melted (salted or unsalted is fine)


  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 4 tbsp (29g) natural unsweetened cocoa powder
  • 3/4 cup (173g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 1 tsp espresso powder, optional
  • 12 oz | 339g | 2 cups semi-sweet chocolate, melted and slightly cooled
  • 4 large eggs, room temperature

Chocolate Ganache Topping

  • 4 oz | 113g | 2/3 cup semi-sweet chocolate
  • 6 tbsp heavy whipping cream

Chocolate Whipped Cream

  • 1 cup (240ml) heavy whipping cream, cold
  • 4 tbsp (29g) powdered sugar
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 1 tsp vanilla extract
  • Chocolate baking bar, optional for garnish



  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 8-10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.


  1. Reduce oven temperature to 300°F (148°C).
  2. In a large bowl, beat the cream cheese, sugar and cocoa on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  3. Add the sour cream, vanilla extract and espresso powder and mix on low speed until well combined.
  4. Add the melted chocolate in three parts, stirring until combined after each. Adding it in parts helps ensure that it incorporates evenly and helps prevent clumping.
  5. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  6. Pour the cheesecake batter evenly into the crust.
  7. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  8. Bake for 1 hour 20-25 minutes. The center should be set, but still jiggly (see how to tell when your cheesecake is done baking).
  9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin cooling as well.
  10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  11. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.


  1. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
  2. For the chocolate ganache topping, put the chocolate in a heat proof bowl. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  3. Pour the ganache onto the cheesecake and spread into an even layer. Allow to firm up a bit.
  4. For the whipped cream, add all the ingredients to a large mixer bowl and whip on medium-high speed until stiff peaks form. Pipe shells around the border of the cheesecake. I used Ateco tip 847.
  5. Use a vegetable peeler and run it down the side of a chocolate baking bar to create chocolate shavings for on top, if desired.
  6. Refrigerate until ready to serve. Store well-covered. Cheesecake is best eaten within 4-5 days.


  • Serving Size:
  • Calories: 535
  • Sugar: 38.9 g
  • Sodium: 201.6 mg
  • Fat: 37.8 g
  • Carbohydrates: 45.8 g
  • Protein: 9 g
  • Cholesterol: 128.6 mg


Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Lindsay

      I typically use either Hersheys or Ghirardelli cocoa powder. For the semi-sweet chocolate, you could use nestle chocolate chips, or a Ghirardelli or Baker’s brand chocolate bar.

  1. Fanny

    I am wonder if I can omitted the crust in the cheesecake. I just want for leyer. I will make chocolate cake and I want to put in the middle of the leyers.

  2. Anne

    Hi I was so excited to make this cheesecake. But I’m close to tears as every single cheesecake I make ends up with cracks. I followed all the instructions and did the water bath and I still got huge cracks all around the side of the cake. 😢😢 any suggestions what went wrong and how to fix it? I love homemade cheesecakes but I’m so disappointed and sad that they never work for me. I think my heart is actually broken 😞

    1. Lindsay

      It’s possible that your oven isn’t calibrated properly and bakes at a higher temperature than it says. If that’s the case, you could be over baking the cheesecakes, which would cause them to crack even if you’ve used a water bath.

  3. Kathy Miller

    This the perfect chocolate cheesecake if your looking for a recipe. This is the second Thanksgiving that I have made it for my family. Thank you for the recipe.

    1. Lindsay

      I highly recommend it. Without it the cheesecake is more likely to crack, fall in the center and brown too much around the edges. The recipe uses a 9 inch pan.

  4. Megan

    hi! do you think this could be cut in half to make small “mini” cheesecakes in a muffin tin? what would you suggest?

  5. Hank

    Made this cheesecake using yogurt 8oz,and 16oz of cream cheese because my family says to much cream cheese taste,and it came out great! Will make again this time 24oz cream cheese to see which is best.

  6. Sonia

    Hi ☺️
    Just a question… did you recently change the recipe? I would make this cheesecake often because my daughters love it… I at first thought I was looking at the wrong recipe 🤷🏽‍♀️

    1. Lindsay

      I did change it. I usually try to keep a copy of the old version for people who liked it, but I think I forgot with this one. I’m sorry! I don’t think it’s terrible different though. The other one had more whipped cream on top and chocolate curls, but the base, crust and topping are very similar. I think the old version used only cocoa powder in the filling and this one uses both cocoa powder and melted chocolate. I can tell you that I updated it to a newer recipe because I think this one is even better. I hope you give it a try and love it too!

  7. Michelle Ricchio

    Super excited to try this recipe. I made your Banana one and it turned out perfect! Question: Espresso powder, just ground espresso?

  8. Christina

    Do you have a recipe where you made cheesecakes into little Square petit fours? My daughter is having a bridal shower and I would love to make these into small bite sized petit fours.

  9. Al

    Looking forward to trying this recipe! Question first – are you sure of quantity 35 Oreos!!?? I’ve made dozens of cheesecakes with Oreo crust and my rule of thumb is 16 for a 9” springform pan and 20 for a 10”. This recipe more than doubles that! Just wanted to double check.

    1. Lindsay

      It is a good bit of crust, and the amount of Oreos is correct. It’s a fairly thick crust though, so you can certainly reduce it.

  10. Lori

    I have made several of your cheesecakes and they always turn out great!! However, I noticed this one bakes for 1’5” and all the other ones I’ve made using your recipe is 1’ 20” to 2 hours. Is there a reason why this one is less time?
    Thank you

  11. Heather

    Could you make this a chocolate mint cheesecake? If so how much peppermint extract would you suggest? I want it to be refreshing and not too minty. I want to make it for my family for Christmas

    1. Lindsay

      I haven’t done that flavor so it’s a little hard to say. I’m not sure if the chocolate will overpower the peppermint. I’m guessing you could add up to a tablespoon of mint extract. You could probably add more but that could be too much.

  12. Natalie Riley

    Hi there!

    Do you allow all your ingredients for the cheesecake batter to get to room temperature before you start?


    1. Lindsay

      I always bring my cream cheese to room temperature. You’ll have a lumpy mess if you won’t. But I’m a bit of a rebel sometimes and don’t always bring the others to room temperature. Truth be told, it’s fine in a pinch.

  13. Kelsey

    This may be a no brainer- but I must ask! When you put the cheesecake in the fridge to chill, do you cover it?
    I don’t really venture out as I follow the directions to a T.
    Mine has been in the fridge for about 4 hours covered.
    I appreciate your help and can’t wait to take a taste 😋

    1. Lindsay

      I don’t typically cover it, but you could. Just be aware that if it’s still fairly warm when you add it to the fridge, covering it could create more condensation on top of the cheesecake.

      1. Kelsey

        Thanks for your reply! I took it out of the fridge this morning and that did in fact happen. I’m hoping the condensation will evaporate. ?
        Also, will this affect the taste or consistency?

      2. Lindsay

        Sorry for the late reply. The condensation doesn’t usually evaporate but you can try to blot it with a paper towel. It should be fine. It definitely doesn’t affect the taste.

    1. Eileen

      Would I be able to use Oreo’s with the filling removed for the crust ? I am having a hard time finding a gluten free alternative to the chocolate wafer cookies, GF Oreo’s are the only thing that comes to mind. Thank you

  14. Mary

    I’ve made this multiple times. Always a hit. My husband said it tasted like a “professional” made it. All the layers are delicious!

  15. Angel

    This recipe seems delicious I can’t wait to try it! Can you substitute the sour cream with heavy whipping cream?

  16. Tierra Jones

    I made this cheesecake but without the whipped topping and the chocolate curls and everyone loved it! The cheesecake was so moist and mousse like. I never made cheesecake before and this turned out great, thank you for sharing a bomb recipe:)

  17. Johnny

    I used this recipe and added a tablespoon more cocoa 21 ounces of yogurt cream cheese and 1 cup of yogurt cream cheese in place of the sour cream and added 1 extra egg and 1 extra cup of sugar since I used plain yogurt cream cheese and it turned out awesome..

  18. mina

    Hi! I love your recipes! they’ve always been a hit at every party i’ve made. Just a small question and request, if i wanted to make this cheesecake gluten free, what do i do? could you perhaps post a gluten free cheesecake/cake recipe please? i would really appreciate it 😊

  19. Diane

    If I need the cheesecake for a Saturday, can I make it Thursday, cool overnight in frig and do the ganache and whipped topping on Friday, ( the day before I need it)?

  20. Shunte Sanders-Beasley

    Cam you make the Gamache and the whipped icing the night before while cheesecake is cooling

    1. Lindsay

      You can make the ganache ahead but will need to warm it bag up to be able to spread it. The whipped cream is best made just before adding, since it can deflate a bit if you let it sit for a long time and then re-stir it.

  21. Morgan Bobo

    So I tried to make the cheesecake today, and granted I didn’t get the chance to cool it overnight with the way my schedule worked out but I let it cool for 6 hours. I thought it had cooked long enough, I let it cook for the full amount suggested and the cheesecake itself was very dark colored, and almost the consistency of pudding. I assume I probably went wrong somewhere but I’m not really sure what could be changed. I usually work with cake and cupcakes so cheesecake is new to me. 

    1. Lindsay

      It sounds like it was under baked. Another possibility is that an ingredient was measured incorrectly or some thing. But most likely it was the baking time. There can be variation between ovens so you may have just needed a little bit more time.

  22. Karen

    I made this for a potluck at work and it was a hit, gone in about an hour. Thank you for the tip about the slow cooker bag , the crust was perfect.

  23. Sandy

    I followed the recipe, accept I made peanut butter whipped cream on top the ganache (reserved 1/4 cup), added chopped peanut butter cups, then made peanut butter sauce and drizzled that and reserved ganache on top. Delicious. (My new daughter in law requested a chocolate cheesecake topped w/ peanut butter cups for dessert.) 

  24. Heather

    Just made this; my first actual full-blown cheesecake that I’ve ever made, and it turned out *beautifully*!!
    I’ve been afraid of the cheesecakes, to be honest, but this was–well, almost fun.
    And the best part was that it converted a chocolate cheesecake hater into a fan.
    Thank you *so* much; now I’m gonna try all the rest of the cheesecakes in my cookbook! <3


    This recipe is delicious. Except i have one problem. I followed the measurements for the whipped cream and it did not thicken up? Any suggestions? Should i add more of something?

    1. Lindsay

      Hmm, that’s strange. You could try adding some additional powdered sugar, or even gelatin. But if it’s whipped well at a high speed it should be fine. It might take about 5 minutes.

  26. Linda Curtis

    I just baked this cheesecake and it was a HUGE hit!! I used an Oreo crust (thanks, Safeway, for your sale on Oreos 3/$10), and took Lindsay’s suggestion and used some dark chocolate in the cheesecake and whip cream. Delish! Since I don’t have a pan large enough to make a water bath, I did not use one and everything turned out great! Worth the effort!

  27. Annie Arj

    Hi Lindsay, 

    I made the mini version of this cheesecake and loved it! I would like to make the full-sized version of it. The mini version recipe calls for 4 oz of melted chocolate in the filling, but I don’t see it listed in the full-sized version. I loved the addition of the melted chocolate and would like to include it in the full-sized version. Do you happen to know how much melted chocolate I would include? Thank you! 

    1. Lindsay

      Yes, this version uses just cocoa powder. If you’d like to do it similar to the minis, just double the chocolate used. So rather than 3/4 cup cocoa, use 8 oz melted chocolate and 4 tbsp cocoa. I hope that helps!

  28. Irina

    I made this cheesecake for New Year’s eve and we loved it. Rich, elegant and delicious. Thank you for the recipe, Lindsay.

  29. Shelley Lopez

    You can make this keto by swapping in erythritol (Swerve) for the sugar (the crust is more work to keto-ize so I just don’t eat the crust when my guests do)). I also swap in mascarpone for 1/3 if the cream cheese. 

  30. ashleigh

    Hi Lindsay! i love your recipes they are absolutely amazing!!! 

    Im from Cape Town,South Africa  and i have a few questions
    When you say powdered sugar “is it the same as icing sugar? or Castor sugar? 
    Hershey’s special cocoa what can i use as a replacement as i dont think we have that here 
    Lastly baileys … what can i use as a replacement.  thank you so so much xx ashleigh

    1. Lindsay

      Thanks Ashleigh!

      Yes, powdered sugar is icing sugar. And you can just use regular cocoa without a problem. As for Baileys, are you looking for an alcoholic or nonalcoholic replacement? I know in South Africa you have Amarula, so that would work for an alcoholic option.

  31. Robin

    Hi i made your cheesecake for a friend they said it rocks so now i want to make some 4 inch ones do you know how to adjust the baking time for the smaller pans. Thanks

    1. Lindsay

      So glad everyone enjoyed it! I actually haven’t made that size cheesecake, so I’m not sure of the adjustments.

    2. Barbara Baker

      I use 4 inch spring form pans and I usually will do 4 at a time using the amount of 1 9 inch recipe and divide it same with crust.If you bake all your cheesecakes at 225 degrees for exactly 3 hours you will never need a Bain Marie just turn oven off and leave in with it cracked for 1 more hour and it will turn out perfectly every time 

  32. Vanessa

    I doubled this recipe and made a very nice and thick 10 inch round cheesecake. I baked it for 1 hour 40 minutes and then followed the directions #8 and #9. My customer LOVED it. Thanks for a wonderful recipe!

  33. Genie

    Hello! Thank you for this cheesecake! I don’t have a smaller springform… Can I use silicon form for crust baking and then for cheesecake filling?

  34. Rosana

    I was just wondering if this cheesecake is good when your on a diet ????can u use graham Cracker crumbs for the crust and and will it still work if you use no sour cream or is there a substitute 

    1. Christine K.

      You could try Greek yogurt instead of sour cream. To make a chocolate crust without Oreos, add 1/3 cup of unsweetened cocoa to 2-1/2 cups of graham cracker crumbs, 6 tablespoons of butter (melted), and 2 tablespoons of sugar. If the amount of sugar doesn’t make the crust sweet enough, add up to 2 more tablespoons of sugar. I’ve found my family prefers a darker chocolate flavor, so I don’t use any sugar in crust since the graham crackers are sweet enough.

  35. Ann

    Cheesecake turned out amazing! I used chocolate Teddy Grahams for the crust (took the entire box in case anyone wants to know) and they were just perfect. My chocolate curls weren’t lovely, even with the tutorial, but chocolate “shards” worked just fine and no one complained. The combination of all of the chocolates and the different textures just made the cake. Delicious!

  36. Jackie

    Absolutely THE BEST cheesecake I have ever made. I didn’t use a water bath and it still turned out perfectly smooth and creamy and wonderful. Thanks for making me look like a genius in the kitchen!!

  37. Melanie M

    Lindsay you are a NINJA.  This cheesecake recipe takes some time,  but your instructions walked me through it with ease. It was absolutely perfect and delicious. I cannot for the life of me bake a decent biscuit, but today , thanks to your detailed instructions and tips, i  created a chocolate cheesecake that put The Cheesecake Factory to shame. My birthday boy was delighted. 
    Thank you!

  38. Ann

    I was wondering if this chocolate cheesecake does well freezing for lets say 30 days? I have company coming and I try to make all I can ahead so I do not have to spend lots of time in the kitchen.We do not like going out to eat,with food restrictions,so I was going to make this ahead if I could. Thanks!

    1. Lindsay

      I haven’t tried, but well wrapped, it should do alright. I’d suggest wrapping it in clear wrap, then aluminum foil. Defrost it in the refrigerator.

  39. Kathy Rea

    Well, my FIRST ever cheesecake is in the oven now – and I’m 62 years old!!! ???????????? My husband loves chocolate, so wish me luck!!

  40. Marissa

    I would really like to make this cake but dont have any cookies that i can use to make a crust with on hand. Could i just not have a crust at all? please reply ASAP 🙂

  41. Jenna oak

    Ok yep just tried it OOOOOOOHHHHH MYYYYYY SWEET BABY JESUS! This is the best freaking cheesecake everrrrrrr… I’m not good at baking at all and this turned out amazing, didn’t so water bath and no cracks 🙂

  42. Jenna

    Making this cheesecake now. I’m so excited to try it! I couldn’t find a pan big enough for my water bath though 🙁 sooo ill probably have cracks, but I’m sure it will still taste good! I’ve never made ganache or whipped cream before so this is exciting lol

  43. Darnell Moser

    This has to be the most gorgeous chocolate cheesecake I’ve ever seen, and I’ve made a copy of the recipe for my file.  You’re a cheesecake genius, Lindsay!     Darnell   🙂

  44. Kristin

    I made the cheesecake portion of this recipe today, so I’m hoping you can answer my question quickly. How well does the chocolate whipped cream hold up over time? I usually stabilize regular whipped cream to be on the safe side, especially if the dessert doesn’t get eaten in one day. What about this chocolate whipped cream? Thanks for any input!

    1. Lindsay

      The chocolate whipped cream should be stable for days. Just be sure to use the amount of powdered sugar and cocoa it calls for – that’s how I stabilize my whipped cream as opposed to gelatin or something else.

      1. Kristin

        I wanted to report back on my thoughts on this cheesecake now that I’ve gotten to try it. I’ve made LOTS of cheesecakes, and in the past, I haven’t loved chocolate cheesecakes. But yours just looked SO good, so I had to try it. It is DELICIOUS! I loved all the chocolate elements–the crust, the cheesecake, the ganache, the whipped cream, the curls. I loved all of that together. I will say that 2 1/4 cups of chocolate wafer crumbs did not equal 302 grams for me. Perhaps it was processing them that caused the crumbs to be extra fluffy? I had a lot more crumbs than what fit in 2 1/4 cups. I decided to start with 2 1/4 cups, and when the crumbs still looked too moist, I ended up putting in the total 302 grams, so I would suggest following the gram measurements instead of the cup measurements. This is definitely worth adding to my cheesecake repertoire. Thanks for such a fantastic recipe!

  45. Emily

    I can’t wait to try this, all of your recipes look incredible!!  I’m also really enjoying reading both of your cookbooks, thanks for sharing your recipes!  I was wondering what kind of springform pan you use, the brand I have now leaks filling and I would love a good recommendation :). Thanks!

    1. Lindsay

      I’m glad you’re enjoying everything! I’ve had trouble finding a non-leaking pan too. I recently got one at Target, but I had to buy two and test them at home. One was good, one wasn’t. I wish there was a better option. Have you seen this tutorial? It helps with leaky pans.

  46. Melissa Howell

    I want to make this so much right now! Do you have a tutorial for the chocolate curls? Yours are the thickest and nicest I’ve seen!

  47. Louann

    This looks amazing!  Just one question…in step 2 of the directions you mention flour, but there is no flour in the ingredient list…was it accidentally omitted?

    1. Jenna

      This has become my go to cheesecake to make for events. Everyone LOVES it. Its my favorite thing to bake. Thank you for the recipe!!

  48. Alison

    I believe that might satisfy my chocolate fix for a month! Yum! I must make this! 🙂 Thanks so much for sharing Lindsay!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29