Triple Chocolate Cheesecake with Oreo Crust

This Triple Chocolate Cheesecake features a chocolate cheesecake over an Oreo cookie crust…and don’t forget the chocolate curls on top!

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Triple Chocolate Cheesecake with Oreo CrustWait, did you just say Triple Chocolate Cheesecake with Oreo Crust?  When?  Where?  Sign me up!  Now that the holidays are here in full force, I feel like my kitchen should be full of delicious desserts.  Back when I was in grad school and living in Atlanta, I stumbled across this cheesecake from a former co-worker.  He made his infamous chocolate cheesecake for our annual holiday potluck, and I immediately started pestering him for the recipe.

And now this cheesecake makes a regular appearance around the holidays.  This Triple Chocolate Cheesecake is one of my all-time favorites.  It starts with an Oreo crust, and it only gets better from there!

Triple Chocolate Cheesecake with Oreo CrustWhen I was first learning to bake, I was always afraid of the big, bad cheesecake.  I’d heard horror stories about how difficult cheesecakes are to bake.  Truthfully, I guess cheesecakes are a bit more involved than other cakes, but they aren’t all that hard.  I use a water bath when baking cheesecakes, but making a water bath isn’t nearly as difficult as it sounds.  Just wrap the bottom of the springform pan in foil and then place it on a regular baking sheet.

As the picture below shows, I use a teapot to pour water onto the baking sheet right before closing the oven door.  (I let the water come about half-way up the baking sheet.)  By the time you come back to check on the cheesecake, most of the water will have evaporated, so it’s not too difficult to remove the pan from the oven.  (I’ve tried putting the water in the sheet pan and then carrying it over to the oven.  Well, at least my kitchen floor got cleaned after that!)

How to create a water bath for cheesecakesHow to get the cheesecake out of the pan is another little baking trick.  Say hello the freezer.  Yup, as soon as the cheesecake has cooled enough to touch, wrap it (pan and all) in plastic wrap and then freeze it overnight.  When you go to release the springform pan the next day, the frozen cake won’t stick to the sides of the pan at all.  Nice and easy!  Then just transfer the cake to a platter, decorate it with chocolate curls and raspberries, and let it thaw in the refrigerator for about 5-6 hours.  Then when it’s time for the party, just pull it out of the fridge, and you’re ready to go.  It’ll taste and look amazing!

Finally, I like to decorate the top of this cake with a thick layer of chocolate curls. These curls are surprisingly easy to make, so check out my recent post on How to Make Chocolate Curls.  Then just make a big pile of raspberries in the center of the cake, and you’ve got a dessert that will make people jealous.  (That is, if you can manage to not eat the whole thing while it’s still in the kitchen!)

Triple Chocolate Cheesecake with Oreo Crust

Triple Chocolate Cheesecake with Oreo Crust

This Triple Chocolate Cheesecake features a chocolate cheesecake over an Oreo cookie crust...and don't forget the chocolate curls on top!
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 16 servings
Calories: 560kcal


For the Crust

For the Cheesecake

  • 9 oz. semi-sweet chocolate coarsely chopped
  • 32 oz. cream cheese, room temperature
  • cups + 2 Tbsp sugar
  • ¼ cup unsweetened cocoa powder
  • 4 eggs

For the Topping

For the Garnish

  • Semi-sweet chocolate curls
  • Raspberries


For the Crust

  • Using a 9" springform pan with 3" high sides, line the bottom of the pan with parchment. Grease the sides of the pan with butter or shortening.
  • Place the Oreo cookies in a food processor or mini-chopper and blend until finely ground. Transfer to a medium bowl and add the sugar and melted butter. Stir until fully combined.
  • Transfer the mixture to the springform pan and press evenly into bottom (not sides) of pan. Use a flat-bottom glass to help press the mixture down evenly. Bake at 350°F for 5 minutes. Remove pan from oven and set aside to cool.

For the Cheescake

  • Melt the chocolate in a double-burner (or a metal bowl over a saucepan of simmering water) until fully melted. Set aside and allow chocolate to cool slightly.
  • In the bowl of a countertop mixer with the paddle attached, mix together the cream cheese, sugar, and cocoa powder until smooth and fully combined. Add the eggs one at a time, beating after each addition until fully incorporated. Add the melted chocolate and mix until combined.
  • Pour the Cheesecake filling over the crust. Use an offset spatula to smooth the top.
  • Using a water bath, bake at 350°F until center of cake is set and just appears to be dry (about 65-75 minutes). As soon as the pan is cool enough to touch, wrap it in plastic wrap and place it in the freezer overnight.

For the Topping

  • In a medium saucepan over low heat, combine the heavy cream, chocolate, sugar, and cinnamon. Heat until mixture is fully melted and smooth. Cool mixture slightly and pour over top of the frozen cheesecake. Using an offset spatula, spread the Topping to within 1/2" of the edge of the cheesecake.
  • Release the springform pan and transfer the cake to a large platter. Chill in the refrigerator for about 1 hour, or until the Topping is set.

For the Garnish

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  1. Omg, this cheesecake is gorgeous! I can’t tell what I love most about it…the oreo crust? Three times the chocolate? The raspberry and chocolate decor? Good thing I don’t have to decide. 😉 This would be perfect to present when I host a holiday dinner party. 🙂

    1. You aren’t allowed to live next to me because then there would be too many delicious desserts within a square mile. It’s not allowed by law!

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