Chocolate Cheesecake

12 Servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Chocolate Cheesecake made in a rich and creamy New York style with sour cream and an Oreo Crust, plus water bath instructions to prevent cracking.

If you enjoyed our New York Cheesecake, our holiday flavored Gingerbread Cheesecake, or our Autumn Pumpkin Cheesecake, here’s tasty cake with a rich chocolate flavor to add to your list of favorites.

Chocolate Cheesecake with Oreo CrustCHOCOLATE CHEESECAKE

We love Cheesecake around here, and not just the original NY variety that you all may keep seeing me post on Instastories (I make my NY Cheesecake with Strawberry topping a-lot!). We also love making chocolate-y version like my Chocolate Chip Cheesecake which, like this recipe, all have a NY-Style Cheesecake base recipe to them.

Serve this recipe with some Homemade Vanilla Ice Cream and you’ll have a happy group of eaters guaranteed!

What makes it NY Style? Well a New York Style cheesecake is richer than a standard cheesecake, it has more cream cheese, added sour cream, and a bit of flour to help create a firmer texture. The sour cream adds a bit of tang to the flavor too. All the cheesecakes on Dinner, then Dessert have a NY base because it is the richest, creamiest, most indulgent style cheesecake.

If you’ve ever been on a cruise (tangent warning) and ordered cheesecake from the main dining room only to find it resembles jello? This is the opposite of that cheesecake. They cut down on the amount of cream cheese for cost, we are going full steam ahead with our ingredients to create the best texture and flavors possible.

Cheesecake has been a beloved dessert for centuries. According to Wikipedia, cheesecake may be as old as the ancient Greeks, since a whole book about them was written in the 5th century BCE, and they may even have been served to athletes at the original Olympics (the traditional American version comes from a lot later.) There’s a very good reason that it’s been around this long: cheesecake is absolutely delicious.


  • Start out by preheating your oven and melting your unsalted butter.
  • Grab some Oreo cookies and crush them up into fine crumbs with a food processor.
  • Combine the cookie crumbs with the melted butter in a large bowl and then press the mixture into a springform cake pan.
  • Pour chocolate chips into a small bowl and microwave until fully melted.
  • Pour your cream cheese and sugar into a stand mixer and beat them together until they are creamy.
  • Stir in the eggs and then gradually add the chocolate that you just microwaved at a low speed.
  • Add in the sour cream, flour, and vanilla and stir it until it has been blended smoothly.
  • Take your chilled crust from the fridge and pour the cheesecake filling into it.
  • Now, for the technical part. Put aluminum foil around the bottom of the cake pan and make a water bath for it.
  • Put the whole thing, water bath and all, into the oven and bake it for 55 to 60 minutes, until the filling is firm but still has a little wiggle to it.

Soften your cream cheese, please

Please note, one of the most important things about making cheesecake is to let your cream cheese soften. If you use cold cream cheese you’ll end up with little chunks in your batter that will drive you nuts and you won’t be able to fix it. Your cheesecake will not be creamy.

Please give the cream cheese time to soften or place the unwrapped cream cheese in a glass bowl covered with a wet paper towel in a half powered microwave for 30 second increments until room temperature.

Slice of Chocolate Cheesecake with Oreo Crust


A water bath is essential if you want your cheesecake to come out moist and without cracks. The water bath makes a barrier around the outside of the cake pan and keeps the temperature even because the water will not get hotter than 212 degrees F (100 degrees C). This makes the cheesecake bake slowly and keeps it from curdling. Don’t be tempted to take shortcuts and skip the water bath, or your cake may not turn out.

  • Take your cake pan and wrap the bottom in aluminum foil.
  • In a much larger pan (a deep baking sheet works really well), set the foil-wrapped cake pan in the center and pour water into the surrounding pan. You don’t need to fill it up very high, just enough to insulate the bottom of the cake.
  • Be careful when you pull your cheesecake out of the oven. Even after you’ve given it time to cool, your cheesecake is still sitting in a moat of hot water.


  • Chocolate Ganache: if you’re a chocolate lover, you can use this ganache to make your cheesecake instead of melting chocolate chips. You can also do the same with chocolate mousse or even peanut butter.
  • Graham cracker crust: for those who aren’t a fan of a chocolatey Oreo crust, you can use the same technique to make a graham cracker version instead.

If you liked this recipe, Chocolate Hazelnut Cheesecake, Oreo Cheesecake and Cinnamon Sopapilla Cheesecake are just a few other cakes you can try out next time.


The biggest reason cheesecake cracks is because it wasn’t baked in a water bath, but there are a few other reasons.

  • Too dry: cheesecake can dry out for a lot of reasons, but the humidity (or lack of humidity) where you live can effect it, and so can the temperature of your oven.
  • Bubbles: if you mix your cheesecake too much, air gets into it. Air makes cheesecake rise and then collapse when the bubbles inside burst.


Check to see if the internal temperature is 150 degrees F (66 degrees C) with a probe thermometer. Some singeing on the sides can happen, but if it is dry and tough it’s no good.


  • Serve: cheesecake can sit covered at room temperature for 3 hours. After that, you shouldn’t risk it.
  • Store: your cake is good for 5 days in the fridge as long as it’s wrapped in plastic wrap.
  • Freeze: in an airtight container, cheesecake is good for about 2 months.

Chocolate Cheesecake

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Chocolate Cheesecake

Chocolate Cheesecake made in a rich and creamy New York style with sour cream and an Oreo Crust, plus water bath instructions to prevent cracking.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 24 Oreo Cookies , crushed to fine crumbs
  • 6 tablespoons unsalted butter , melted
  • 1 cup semisweet chocolate chips
  • 24 ounces cream cheese , softened (very important)
  • 1 cup sugar
  • 3 tablespoons flour
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract


  • Mix the Oreo cookies and butter in a medium bowl then press the crumb mixture into a 9" springform pan up the sides 1" high and refrigerate for 20 minutes.
  • Melt chocolate chips in microwave in 30 second increments (total of 90 seconds), stirring each time in between until completely smooth.
  • In your stand mixer add the cream cheese, sugar and flour until completely smooth (this is why we need softened cream cheese, if it is too cold you'll have small chunks of cream cheese here).
  • Add in the eggs one at a time until each one is fully mixed in, then with the mixer going on low speed pour in the melted chocolate.
  • Add in the sour cream and vanilla until smooth, then pour the mixture carefully into the chilled springform pan.
  • Set the bottom of the cheesecake in foil (read water bath directions above) and place in water bath, then place in oven.
  • Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes.
  • Open the door to the oven about 4-5 inches and let cool for 2 hours in the partially opened oven before removing and refrigerating for 4-6 hours before serving.


Calories: 435kcal | Carbohydrates: 48g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 590mg | Potassium: 336mg | Fiber: 2g | Sugar: 36g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 242mg | Iron: 3mg
Keyword: Chocolate Cheesecake

Sliced Chocolate Cheesecake


About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I followed the recipe and it turned out good! Chocolate didn’t mix into the brown color it was supposed to be, otherwise it turned out good. I think the batter was too cold compared to the melted chocolate. Still tastes great tho!

  2. Oh man, is this a great recipe! Thank you for the clear instructions. First time I have had no cracks in my cheesecake! Made for a friend’s 12th wedding anniversary celebration.

  3. I’ve made this cheesecake twice now. It comes out perfect, is delicious, and everyone loves it. Thank you for this awesome cheesecake recipe!

  4. This cheese cake came out perfect. It was so good. Everyone loved it. No crack, and not over, or under done.
    The only complaint, it was a lot of work. Reading the recipe I thought it would be easy. I made it for New Year’s Eve, and did not want to skip anything. If I ever decide to make it again I will make it the day before I need it. Making a cheese cake and dinner is not a good idea.

  5. I make my cheesecake with a sour cream topping and wasn’t sure if this topping would compliment a chocolate cheesecake like it does with a regular cream cheese cheesecake? Would you make such a recommendation?

    1. I think the tanginess would be a fun play on the chocolate. I would also top with chocolate shavings for a fun tuxedo look.

  6. I made this for my uncle. I tweaked the crust by using Nutella and chocolate animal crackers.I was able to make two 8 inch cheesecakes with this recipe. I baked for 45 minutes. Still did the two hours water bath cool down. My uncle did not share with anyone. Needless to say, it was a hit. Thank you for this perfect recipe.

  7. This cheesecake recipe is a 10 in my book. Instructions are clear and the tips are spot on. I even received an handshake from my son!! All my guests loved it. Also, I tried the water bath method as suggested and I believe it is a game changer!
    Thank you for sharing??

  8. Lovely final result! I assisted my 13yr old in a first attempt – she genuinely deserves the credit.
    Couple suggestions/tips –
    1) Easily ‘crumb’ the Oreo cookies in a blender with a series of pulses;
    2) Skip the stand mixer – a high quality hand mixer will work better with less attention to scraping down the paddle/bowl sides/bottom;
    2) We added 1Tbsp of DeCaf Instant Coffee crystals to the melted chocolate;
    3) 9″ Round-cut parchment sheet on the pan bottom prior to impressing the crust, allowed easy transfer from spring-form pan to a cake-plate; and
    4) Use bottom and edge of a Soup spoon to press and shape the Oreo crust; also, trim crust edge at the 1″ height with a sharp blade to get a uniform/clean outer crust presentation, add/press the trimmings into the base layer.

  9. If I substitute your Ganache recipe for the chocolate chips, is the 8 ounces measured in a liquid measuring cup?
    Thank you.

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      Yes both ways would change time. Cupcake size is probably 20-22, 5″ probably 30-35 minutes.

  10. I trusted your recipe for the Chocolate chip cheesecake..and even tweaked it and made one using white chocolate chips..both.were the BOMB..gonna make this one now..but have one question. Is One block of cream cheese enough? Seems like it would need more..but unless you say different gonna trust this written recipe..cause the other one was ..”SPOT ON” IN the meantime, THANK YOU for sharing
    Many blessing

    1. I’m so glad you’re double checking. No, it wasn’t correct. There was a glitch on the site. You should use 24 ounces of cream cheese. I’ve edited it to read correctly and am now just hoping it sticks.

  11. I have a question. I am reading the recipe because I want make it, but I want be sure you use just 8oz of cream chesse?

    1. Thanks for double checking. There was a glitch so it should read 24 ounces. I’ve edited it again and hopefully it sticks.

  12. Is it 24 single Oreo cookies? Like two cookies per Oreo (separated and cream removed)? Use the filling?

  13. Oh Sabrina, as if regular cheese cake isn’t decadent enough, now you tempt us with this amazing chocolate version. I’ll definitely throw caution to the wind when I make this, but I’m sure it will be enjoyed by my family & guests. I do have a question: Can I use Neufrachel cheese and light sour cream in order to lighten this up a bit? Thanks 🙂

    1. I know, right?! I haven’t tested it using Neufrachel cheese and light sour cream. If you decide to try, I’d love to know how it turns out.

  14. I made the ganache from the link you provided. I am wondering if I use all of the ganache from that recipe(20oz) or just one cup since the original recipe calls for 1 cup of melted chocolate chips? Thank you!

  15. I know what I’m making this weekend! This looks so heavenly and I bet it’s not going to last long in our house.