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Ultimate Chocolate Cheesecake
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Ultimate Chocolate Cheesecake

Ultimate Chocolate Cheesecake is the perfect blend of four types of chocolate: a chocolate cookie crust, a creamy blend of chocolate and cream cheese, a layer of dark chocolate mousse, and dark chocolate ganache on top. Absolutely divine and so easy to bake!
Prep Time1 hour
Cook Time50 minutes
Chilling Time4 hours
Course: Dessert
Keyword: cheesecake, chocolate, dessert, mousse
Servings: 8 or 9-inch cheesecake
Author: Kim Melanson

Equipment

  • 8 or 9-inch springform pan

Ingredients

Chocolate Cookie Crust:

  • 24 (292g) chocolate sandwich cookies
  • 2 Tablespoons (28g) unsalted butter, melted

Chocolate Cheesecake Batter:

  • 2 cups (340g) Ghirardelli 60% semi-sweet chocolate chips
  • ½ cup (119g) heavy cream
  • 3 packages (24oz/680g) cream cheese room temperature
  • 1 cup (210g) granulated sugar
  • 6 Tablespoons (43g) Ghirardelli Majestic cocoa powder
  • 3 eggs room temperature
  • 1 teaspoon vanilla
  • 1 cup (227g) sour cream room temperature

Chocolate Mousse Topping:

  • 1 ½ Tablespoons water
  • 1 ⅛ teaspoon unflavored powdered gelatin
  • 1 ½ cups (255g) Ghirardelli 60% semisweet chocolate chips
  • 2 ¼ cups heavy cream divided
  • ¼ cup (31g) powdered sugar

Dark Chocolate Ganache:

  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (113.5g) heavy cream

Whipping Cream:

  • 1 cup heavy cream
  • ¼ cup powdered sugar

Instructions

Chocolate Sandwich Cookie Crust:

  • Preheat oven to 450°F (232°C). Prepare an 8 or 9-inch springform pan by spraying with non-stick spray. Place a parchment paper circle, then spray again.
  • In food processor, add chocolate sandwich cookies. Pulse until fine crumbs. Alternatively, you can place cookies in a Ziploc bag and press them with a rolling pin until fine crumbs.
  • Add melted butter. Pulse until completely combined and all the crumbs are coated with butter.
  • Pour into the bottom of a 9” spring form pan.
  • Firmly press the crust into the bottom of the pan. Set aside (do not bake).

Chocolate Cheesecake Batter:

  • In microwave safe bowl, heat cream for 30 seconds. Pour over chocolate chips and stir until smooth. Heat for an additional 15 seconds if needed to melt chocolate further. Set aside to cool slightly
  • Combine softened cream cheese, sugar, and cocoa. Mix at low speed on electric mixer (or stand mixer), for 2 minutes until well blended and no streaks of white remain.
  • Add melted chocolate in three additions to prevent clumping, mix thoroughly between each addition.
  • On low speed, blend in eggs, one at a time, scraping bowl between each addition. Add vanilla and sour cream. Mix on low speed just until combined.
  • Pour batter over crust (see recipe note). Smooth top with spatula.
  • Bake at 450° F (232° C) for 6 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 15 minutes or until the edges are firm to a light touch and the center is jelly-like. Close the oven door and turn off the heat. Leave cheesecake in closed oven for 20-30 minutes more. (At 20 minutes, if cracks appear—remove cheesecake from oven, otherwise, leave in for full 30 minutes).
  • Allow to cool at room temperature. Chill in refrigerator for at least 1 hour before adding mousse topping.

Chocolate Mousse Topping:

  • In a bowl, sprinkle the gelatin over the water. Let the gelatin bloom for about 5 minutes.
  • Microwave ¾ cup of the heavy cream until just before boil, about 1-2 minutes.
  • Add the gelatin mixture to the hot cream and whisk.
  • Place the chocolate chips in a bowl and pour the cream over them. Let sit a couple of minutes and whisk until smooth.
  • While waiting, beat 1 ½ cups heavy cream on high. Add the powdered sugar and beat to stiff peaks
  • Fold a third of the whipped cream at a time into the cooled chocolate, being careful to create an even mixture of chocolate and cream, especially on the bottom of the bowl. Once incorporated, pour over chilled cheesecake. If you desire the mousse layer to extend above the springform pan, use acetate strips tucked around the inside of the pan to support the mousse. Chill at least 2 hours before adding ganache layer.

Dark Chocolate Ganache:

  • In a microwave safe bowl, heat cream for 30 seconds. Pour over chocolate pieces in a separate microwave safe bowl. Stir to combine. Heat in microwave for another 15-20 seconds if needed to completely melt the chocolate. Set aside to cool slightly at room temperature.
  •  Remove cheesecake from springform pan (and acetate strips if used) and place on cake circle or cake plate. Carefully smooth sides of cheesecake and chocolate mousse layer with a plastic bench scraper or metal spatula.
  • Spread dark chocolate ganache on top of the cheesecake, pressing ganache over the edge of the cheesecake in drips. Use spatula to create a spiral pattern in the ganache on the cheesecake top. Place in refrigerator or freezer until chocolate is set.

Whipped Cream:

  • Add cream and powdered sugar in a large bowl. Use hand mixer to whip on high until soft peaks form. Serve on top or off to the side of the cheesecake.

Notes

Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.
For 8-inch springform pan: Fill with cheesecake batter to the three-quarter mark to top of the springform pan. Remaining batter can be placed in cupcake forms and baked at 350°F for 10-15 minutes.