Triple Chocolate Cheesecake
40 MIN
1 H 20 MIN
1 H
10 H

Triple Chocolate Cheesecake


    Oreo Crust and Crumble

  • 2 cups (500 ml) Oreo cookie crumbs
  • 6 tbsp (90 ml) unsalted butter, melted
  • 2 sheets heavy-duty aluminum foil, 45 cm (18-inch) wide

    Cheese Filling

  • 3 packages (250 g each) cream cheese, softened
  • 1/2 cup (125 ml) sugar
  • 1/2 cup (125 ml) 35 % whipping cream
  • 3 eggs
  • 4 oz (115 g) dark chocolate, melted

    White Chocolate Whipped Cream

  • 4 oz (115 g) white chocolate, chopped
  • 1 cup (250 ml) 35 % whipping cream


Oreo Crust and Crumble

  1. With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line a 20 cm (8-inch) springform pan with parchment paper. Butter the inside walls of the pan. Line a baking sheet with parchment paper.
  2. In a bowl, combine the cookie crumbs and butter. Remove 3/4 cup of the crumb mixture. With your fingers, drop that mixture into small pieces on the baking sheet. Press the remaining crumb mixture at the bottom and lower third sides of the pan. Bake the crust and crumble for 12 minutes. Let cool.
  3. Wrap the outside of the pan tightly with aluminum foil, letting it extend upward. Double the foil. Reduce the oven temperature to 325 °F (165 °C).

Cheese Filling

  1. In a food processor, cream the cheese and sugar. Add the cream and eggs. Stir until the mixture is just smooth. Drizzle in the chocolate. With a spatula, scrape down the sides a few times. Pour into the crust.
  2. Prepare a water bath: Place the cheesecake in a large baking dish and pour hot water into the dish up to one third of the cake pan.
  3. Bake for about 1 hour or until a thermometer inserted in the centre of the cheesecake reads 150 °F (65 °C). Remove the cheesecake from the water bath and foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled.

White Chocolate Whipped Cream

  1. In a bowl, place the chocolate. Set aside.
  2. In the microwave oven or in a saucepan, heat 1/2 cup (125 ml) of the cream. Pour over the chocolate and let melt for 1 minute. Whisk until the chocolate has melted. Add the remaining cream. Cover and refrigerate for about 4 hours or until completely chilled.


  1. Run a thin blade between the pan and the cheesecake, then open the pan hinge. Insert a 10 cm (4-inch) wide strip of parchment paper between the pan and the cheesecake. Close the hinge.
  2. With an electric mixer, whip the white chocolate cream until stiff peaks form. Spread over the cheese filling. Refrigerate for 4 hours or until the cream is set.
  3. Unmould the cheesecake. When ready to serve, sprinkle with the chocolate crumble.


To taste, you can replace the crumble with crumbled Oreo cookies or chocolate chips.