Ingredients:
For the Oreo Crust:
- 24 Oreo cookies
- 1/4 cup (57g) unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup (85g) semi-sweet chocolate chips, melted and slightly cooled
- 1/2 cup (85g) milk chocolate chips, melted and slightly cooled
- 1/2 cup (85g) white chocolate chips, melted and slightly cooled
For the Chocolate Ganache Topping:
- 1/2 cup (120ml) heavy cream
- 1 cup (170g) semi-sweet chocolate chips
Instructions:
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any leakage.
- To make the Oreo crust, place the Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, you can place the cookies in a zip-top bag and crush them with a rolling pin. Transfer the crumbs to a bowl and mix in the melted butter until well combined.
- Press the Oreo mixture evenly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or glass to help pack it down tightly. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix until combined.
- Add the eggs one at a time, mixing well after each addition.
- Divide the cheesecake batter evenly into three separate bowls.
- In one bowl, mix in the melted semi-sweet chocolate chips until fully incorporated. In another bowl, mix in the melted milk chocolate chips, and in the third bowl, mix in the melted white chocolate chips.
- Pour the semi-sweet chocolate cheesecake batter over the cooled Oreo crust, spreading it out evenly. Carefully spoon the milk chocolate cheesecake batter over the semi-sweet chocolate layer, followed by the white chocolate cheesecake batter.
- Use a knife or toothpick to create swirls in the batter to create a marbled effect.
- Place the springform pan in a large baking dish and fill the dish with hot water to create a water bath. This will help prevent the cheesecake from cracking.
- Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to chill and set.
- Before serving, prepare the chocolate ganache topping. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let it sit for 1-2 minutes, then stir until smooth and glossy.
- Pour the chocolate ganache over the chilled cheesecake and spread it out evenly.
- Return the cheesecake to the refrigerator for about 30 minutes to allow the ganache to set.
- Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
- Slice and serve your decadent Triple Chocolate Cheesecake with Oreo Crust. Enjoy!