Prep Time
20 Mins
Bake Time
1 Hour 5 Mins
Stand Time
30 Mins
Chill Time
9 Hours
Makes 8 to 10 servings

This double chocolate cheesecake is rich, decadent, and a perfectly indulgent way to end a dinner party.

How to Make It

Step 1

Press cookie crumbs into bottom and halfway up sides of a 9-inch springform pan; set aside.

Step 2

Microwave chocolate morsels in a microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.

Step 3

Beat cream cheese at medium speed with an electric mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating at low speed just until combined. Add eggs, 1 at a time, beating at low speed just until combined after each addition. Add melted chocolate, beating just until combined. Pour cheesecake batter into prepared crust.

Step 4

Bake at 300° for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven 30 minutes with oven door closed. Remove cheesecake from oven; run a knife along outer edge of cheesecake, and cool in pan on a wire rack until room temperature. Cover and chill 8 hours.

Step 5

Remove sides of springform pan, and place cake on a serving plate. Slowly pour and spread warm Ganache Topping over top of cheesecake, letting it run down sides of cheesecake. Chill 1 hour before serving.

Ratings & Reviews

Lou Bear's Review

Lou Bear
December 19, 2010
This was very chocolaty and rich. I used a previous reviewer's suggestion to use double stuffed Oreos for the crust. Great tip! For some reason mine had a slightly mocha-like taste. It was well received and will be made again.

ricemeg's Review

August 09, 2010
I have made this cheesecake many times. I actually call it "triple chocolate cheesecake" because of the three great layers! I use double stuffed Oreo's for the crust. I recently made it again, but into cheesecake CUPCAKES. They were AMAZING! Cook at the same temp, but for only 15-20 mintues. I dipped each cupcake top in the ganache and chilled on a baking rack.

petunialove's Review

December 03, 2009
Extraordinary cheesecake! I've made it several times, occasionally using almond extract instead of vanilla, and it is heavenly! Prefer using double-stuff oreos for the crust so it's less likely to crumble. You could use less ganache, as others have said, saving the excess for another treat. I've used low fat cream cheese and fat free condensed milk with great results. Definitely sophisticated enough for company...fresh mint and berries to garnish. They'll think you ordered it from your local gourmet bakery! If you love chocolate, you'll not be disappointed with this recipe.

kjok1212's Review

October 22, 2009
This is absolutely the best chocolate cheesecake! People love it and request it be made all the time. I half the amount of ganache as it makes way too much, but I guess leftover chocolate isn't a bad thing.

JohannaH's Review

January 25, 2009
Loved this cheesecake! I made this exactly as written except I didn't use all of the ganache on top of the cake. I kept some separate that we plan to use later this week w/ strawberries! Yum!! This was a great "make ahead" dessert that I made the day before my dinner party...that way I was able to focus on the main dish and not stress about dessert. Will definitely made again.