Death by Chocolate Cheesecake


It’s got chocolate. It’s got cheesecake. It’s got an Oreo crust. And it’s got booze in it. Come on!



Special equipment:

  • 9” spring cake form

  • Stand mixer (although not necessary, it will make the beating much easier). Click the link below for the one I use.


  • 15 Oreos

  • 4 oz 60% cacao baking bar (I used Ghirardelli’s, but you can use anything you want)

  • 4 tablespoons of melted butter

  • 1 tablespoon of Crème de Cacao


  • 4 oz 60% cacao baking bar

  • 4 oz milk chocolate bar (I used Ghirardelli’s)

  • ½ cup of milk

  • 2 tablespoons of Crème de Cacao

  • 3 packages of cream cheese (at room temperature for easier mixing)

  • 4 eggs (at room temperature)

  • ½ cup of sugar

  • 1 teaspoon of vanilla

  • 1 tablespoon of Crème de Cacao

  • 2 tablespoons of flour


  • 10 oz semi-sweet chocolate chips

  • 8 oz heavy cream

  • 2 tablespoons of Crème de Cacao


  1. Preheat your oven to 350°

  2. Crush the Oreos into crumbs by any method you desire. I used a food processor but you can also crush them with a rolling pin. Chop the 4 oz dark chocolate bar into small pieces.

  3. Place the crushed Oreos and chocolate into a bowl and mix with the melted butter and Crème de Cacao.

  4. Press firmly into the bottom of a lightly greased 9” spring cake pan.

  5. Bake in the preheated oven for 10 minutes or until you smell the beautifully rich chocolate aroma.

  6. Remove the crust from the oven and let cool. Keep the oven at 350°

  7. While the crust is baking, set up a double boiler: put 2 inches of water in a pot and place a heat-proof bowl on top of the pot. Be sure to not touch the bottom of the bowl to the water below. The goal is to have the steam from the boiling water gently heat the bottom of the bowl.

  8. Place the dark and milk chocolate bars (broken into small pieces) along with the milk and 2 tablespoons of Crème de Cacao into the bowl and stir until melted. Remove from the heat and let cool.

  9. Place the cream cheese and sugar in a bowl of your stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can whisk the filling in a large mixing bowl. Beat until smooth, scraping the bottom and sides every so often.

  10. Beat in the eggs, one at a time. Make sure to incorporate each egg into the mixture before adding the next one.

  11. Add vanilla, Crème de Cacao and flour and mix well.

  12. Lastly, add the melted chocolate and beat well. The mixture should be beautiful chocolate color.

  13. Pour the filling over the crust and bake in the preheated oven for 40 minutes or so. The internal temperature should be 175° When done, turn the oven off, leave the door cracked open and leave the cheesecake to cool for another hour. Remove to a wire rack and let cool completely.

  14. As the cake is about to cool completely, prepare the ganache by heating the heavy cream in a saucepan until it just starts to boil. You want to do this over medium-low heat to prevent scalding of the cream at the bottom of the pan.

  15. Pour the boiling cream over the chocolate chips and Crème de Cacao, let sit for 3 minutes and then stir completely.

  16. When the cake is cool, cover it completely with the chocolate ganache. Let it set for 1 hour before chilling in the fridge.

  17. Once chilled, slice it up and enjoy!

Happy eating!


Even though Valentine’s day is coming up, this insanely decadent cheesecake is perfect for any special occasion. Everybody loves chocolate and almost everybody loves cheesecake – so the odds that this chocolate cheesecake is going to be well received are very good. And if you have seen my  Banana Bread or Winter Hot Chocolate, you know I like chocolate.  I have added a little extra touch to the deliciousness: Crème de Cacao. It’s a very subtle chocolate liqueur that adds an extra layer of great flavor. Plus using alcohol in the kitchen is always fun - don't worry, you can always omit it if you want. I am calling this Death by Chocolate Cheesecake because it truly is indulgence at its fullest. Chocolate Oreo crust, chocolate filling, and chocolate ganache on top are guaranteed to satisfy even the biggest chocolate lovers out there. What I also love about this cheesecake is that it’s amazingly silky smooth. Sometimes cheesecakes can be quite dry which results in a crumbly texture, but this one stays perfectly creamy. I can’t wait to share this recipe with you! I have to give credit where it’s due: this recipe is adapted from the amazing guys at King Arthur Flour. Enough talking, let’s get this decadent dessert going!