If you have ever been on the hunt for the best chocolate cheesecake recipe ever,
Stop. Right. Now.
This is it.
Some days call for cookies, some call for straight up candy, and some really intense days call for really intense dessert.
With 32 ounces of full strength cream cheese, 8 ounces of semi-sweet chocolate, and 18 Oreo cookies in the crust, this cake doesn’t mess around.
There’s no beating around the bush here.
This isn’t dessert, it’s DESSERT.
Let your eyes close with the first bite, it’s pretty much necessary.
Up until this beauty right here, I’d never made a cheesecake before, and I was under the impression it would be laborious and difficult.
I was wrong.
It was straightforward and simple.
The top might crack, but no one will care. 
Not at all.
They’ll be too preoccupied with the party their taste buds are throwing to give a flying fig about a cracked top.
Just take a word of advice. Don’t try to be lazy and crush the Oreos in a ziplock bag by hammering it with a rolling-pin. You’ll get crumbs everywhere because your bag will break.
Just bite the bullet and dig out your food processor. It’s well worth it for the fine, crunchy, perfect crust.
I suggest you locate the cream cheese sale nearest you, pronto, and make it happen.
Ingredients
- 18 Oreos, crushed ( about 1 1/2 cups)
- 2 tablespoons butter, melted
- 4 packages (8 ounces each) Philly Cream Cheese, softened
- 1 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon pure vanilla extract
- 8 ounces semi-sweet chocolate, melted, cooled slightly
- 4 eggs
- 1/2 cup blueberries (optional)
- powdered sugar (optional)
Directions
Heat oven to 325 degrees F.
Mix cookie crumbs and butter; press onto bottom of a 9 inch spring-form pan.
Bake 10 minutes.
Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended.
Add melted chocolate;'mix well.
Add eggs, one at a time, mixing on low speed after each, just until blended.
Pour over crust.
Bake 55 minutes to 1 hour or until the center is almost set.
Run knife around rim of pan to loosen cake' cool before removing rim.
Refrigerate 4 hours.
Top with optional berries and powdered sugar just before serving.
Source
Adapted just a tiny bit from a magazine advertisement by Philly Cream Cheese, also available at spreadphilly.com
Don’t mind if I do! Cheesecake never lets me down–it’s foolproof!
Hmmm…definitely have to try this one. If you have Costco in your part of the country they sell a three pound box of cream cheese that is perfect for cheese cake and much more cost efficient than Philly. It also tastes just as fantastic!
Good to know! Thanks for the tip!
Just looking at the photo says it all – this cake looks super delicious
Thanks for sharing, I’m pinning it
I’d loooooooooove to make it soon!
Glad to hear it! Enjoy!!
I love a good cheesecake and this chocolate version looks absolutely amazing! I would love to try some.
You will not be disappointed! I think I will never go looking for another recipe. Why, when you already have perfection?? Enjoy!
I’m sorry, but this just needs to be said…will you marry me?
In addition to being a great, down-to-earth, and personable writer, you find some incredibly fantastic dessert recipes! All this one is missing is some huckleberry or blackberry sauce and some coconut whipped “cream”.
Ha! Let me know when you have that coconut whipped cream ready to go, and I’ll come have some too!
Um, YUM. That is all I have to say.
That’s sufficient!
Great. Now I want chocolate cheesecake for breakfast. Your photos are absolutely mouth-watering! Love them.
Thanks! Cream cheese IS a breakfast food. . . .
Hey that looks familiar
it WAS delicious!! Thx again <3
The next time I have a chocolate craving, I will be making this. Yum!
This’ll definitely do the trick!