Amazing Chocolate Cheesecake Recipe

TL;DR

John Kanell makes a rich chocolate cheesecake using bittersweet chocolate, Oreo crust, and sour cream for tang that complements deep chocolate flavor.

Key Points

• 1.The Oreo crust uses 24 Oreos (270g) and 4 tablespoons of melted butter. Pulse in a food processor for 30 seconds, press into a 9-inch springform pan, and bake at 350°F for 10 minutes before reducing oven to 300°F.
• 2.Real chocolate — not cocoa powder — is key to the filling's flavor. Use 8oz bittersweet and 4oz semisweet chocolate melted with 1/4 cup hot coffee, which amplifies chocolate flavor without making it taste like mocha.
• 3.Three 8oz packages of room-temperature cream cheese prevent lumps and cracking. Mix on medium speed, never high, to avoid incorporating too much air, which is one of the main causes of a cracked cheesecake.
• 4.Sour cream (1/4 cup) and 1 cup of sugar are added along with 4 room-temperature eggs one at a time. The sour cream lightens the batter, adds tang, and complements the chocolate; 3 tablespoons of flour add structure.
• 5.The cheesecake bakes at 300°F tented with foil for 1 hour, then uncovered for 40–50 more minutes. A pan of hot water on the oven floor creates steam for even baking; after baking, cool in the oven with the door cracked for one hour, then refrigerate overnight.
• 6.A ganache topping is made from 1/2 cup semisweet chocolate chips and 1/3 cup heavy cream, spread over the chilled cheesecake. Chocolate whipped cream — 1 cup heavy cream, powdered sugar, vanilla, and 1 tbsp cocoa powder — is piped on top before serving; the cake keeps up to one week refrigerated.