Spooky Chocolate Cheesecake

Spooky Chocolate Cheesecake



  • 2 cups or 22 standard Oreo cookies pulverize in a food processor
  • 4 tablespoons unsalted butter melted


  • 1 2/3 cups semisweet chocolate chips melted and cooled to lukewarm
  • 4 (8 ounce) packages cream cheese, softened
  • 1 1/3 cups granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 4 large eggs


  • ¾ cup heavy cream
  • 1 cup semisweet chocolate chips


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a mixing bowl, combine chocolate crumbs and butter and mix until the mixture is the consistency of wet sand.
  • Spray a 9 inch springform pan with nonstick cooking spray. Press cookie crumbs onto the bottom of the pan and up the sides about ½ inch high.
  • Place pan on sheet pan covered with foil and bake for 10-12 minutes. Cool while maintaining oven temperature.
  • For the filling: in the bowl of an electric mixer using the paddle attachment, cream the cream cheese and sugar on medium-high speed until light and fluffy. Scrape down sides of the bowl frequently.
  • Add cocoa powder and blend until well combined.
  • Add eggs, one at a time, blending well after each addition. Frequently scrape down the sides of bowl using a rubber spatula. Mixture should be smooth with no lumps.
  • Add the melted chocolate and blend the batter until smooth and well combined.
  • Pour filling into crumb crust and bake for approximately 1 hour or until top appears dry and cheesecake has only a slight jiggle to it when you shake it gently.
  • Remove from the oven and cool until barely warm. Chill overnight in the refrigerator.
  • For the glaze: In a small saucepan, heat cream to a simmer. Remove from heat and whisk in chocolate chips. Whisk gently until chocolate is melted. Pour ganache onto top of chilled cheesecake and spread evenly to the edges.
  • Return to refrigerator and chill until ganache is set.


Makes 1 9-inch diameter cheesecake