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–+ servings

Triple Chocolate Cheesecake

Indulge in this decadent Triple Chocolate Cheesecake featuring an Oreo crumb crust and three layers of silky chocolate cheesecake, offering intense flavors and an elegant presentation perfect for any occasion.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 5 hours
Serving Size 12 servings

Ingredients

For the Crust

  • 2 cups Oreo crumbs (about 20–24 cookies, finely crushed)
  • 1/4 cup unsalted butter, melted

For the Cheesecake Filling

  • 24 oz cream cheese, softened Use full-fat for best texture
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 3 large eggs Room temperature
  • 2 tbsp cocoa powder Optional: for added depth in dark layers
  • 1 cup semi‑sweet chocolate chips, melted Cool slightly before folding
  • 1/2 cup white chocolate chips, melted Cool slightly before folding
  • 1/2 cup milk chocolate chips, melted Cool slightly before folding

For Decoration

  • Whipped cream For decoration
  • Chocolate shavings For decoration
  • Fresh berries For decoration

Instructions

Preparation

  • Preheat the oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan.
  • Make the crust: combine Oreo crumbs and melted butter in a bowl. Press firmly into the bottom of the pan with the back of a spoon or measuring cup.
  • Bake the crust for 10 minutes. Remove and cool on a rack.

Cheesecake Filling

  • In a large bowl, beat the softened cream cheese on medium speed until smooth and lump-free.
  • Add the sugar and beat until incorporated. Mix in sour cream and vanilla until smooth.
  • Add eggs one at a time, mixing on low speed and scraping the bowl between additions.
  • Stir in cocoa powder if desired, then divide the batter into three equal portions.
  • Fold in melted semi-sweet chocolate into one bowl, milk chocolate into the second, and white chocolate into the third.
  • Pour the three batters alternately into the crust in dollops to create visible layers.

Baking and Cooling

  • Bake for 60–70 minutes, or until edges are set and center jiggles slightly.
  • Turn off the oven. Leave the cheesecake inside with oven door slightly open for 1 hour.
  • Refrigerate for at least 4 hours or overnight before removing springform.

Decoration

  • Top with whipped cream, chocolate shavings, and fresh berries just before serving.

Notes

Chill thoroughly for clean slices. For a gluten-free crust, use gluten-free chocolate sandwich cookies. Avoid overmixing to prevent cracks.