Chocolate Cheesecake Filled and Ganache

Here’s a rich, bakery-style Chocolate Cheesecake with Chocolate Filling and Ganache Topping — dense, creamy, and deeply chocolatey.

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🍫 Chocolate Cheesecake with Chocolate Filling & Ganache

🧁 Ingredients

1️⃣ Chocolate Cookie Crust

• 2 cups chocolate cookie crumbs (like Oreo, filling removed)

• 5 tbsp unsalted butter, melted

• 1 tbsp sugar (optional)

2️⃣ Chocolate Cheesecake Filling

• 24 oz (3 blocks) cream cheese, softened

• 1 cup granulated sugar

• ¾ cup sour cream (room temperature)

• 3 large eggs (room temperature)

• 8 oz semi-sweet chocolate, melted & slightly cooled

• 1 tsp vanilla extract

• 2 tbsp cocoa powder (optional for deeper flavor)

• 1 tbsp cornstarch (helps prevent cracking)

3️⃣ Chocolate Ganache Topping

• 1 cup heavy cream

• 8 oz semi-sweet chocolate, finely chopped

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🔥 Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. Mix cookie crumbs, melted butter, and sugar.

3. Press firmly into the bottom of a 9-inch springform pan.

4. Bake for 8–10 minutes.

5. Cool while preparing filling.

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Step 2: Make the Cheesecake Filling

1. Beat cream cheese until smooth and creamy.

2. Add sugar and mix until combined.

3. Add sour cream and vanilla.

4. Mix in melted chocolate.

5. Add eggs one at a time on low speed (do not overmix).

6. Fold in cocoa powder and cornstarch.

Pour batter over cooled crust.

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Step 3: Bake (Water Bath Recommended)

1. Wrap springform pan in foil.

2. Place in a larger pan and pour hot water halfway up the sides.

3. Bake 55–70 minutes until edges are set but center slightly jiggles.

4. Turn oven off, crack door, and let sit 1 hour.

5. Refrigerate at least 4–6 hours (overnight best).

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Step 4: Make the Ganache

1. Heat heavy cream until just simmering.

2. Pour over chopped chocolate.

3. Let sit 2–3 minutes.

4. Stir until smooth and glossy.

5. Cool slightly, then pour over chilled cheesecake.

6. Refrigerate 30–60 minutes to set.

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💡 Pro Tips

• Use room-temperature ingredients for a smooth batter.

• Do not overmix after adding eggs.

• For extra richness, use dark chocolate (60–70%).

• Run a knife around the edge before chilling to prevent cracks.

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If you’d like, I can also give you:

• A no-bake version

• A triple chocolate version

• A chocolate raspberry variation

• Or a mini cheesecake cupcake version 🍫