Triple Chocolate Cheesecake

Layers of dark chocolate cheesecake, milk chocolate cheesecake, and white chocolate cheesecake mousse in a sweet Oreo cookie crust!

Happy Post-Thanksgiving, everybody! Hope you all had a wonderful (or at least tolerable) holiday with your family! And hopefully you’re not drowning in guilt over those two extra slices of pumpkin pie, the slice of coconut cream, slice of marionberry pie, and that cup of pumpkin mousse ALL covered in a mountain of whipped cream. Not that I did anything of the sort…

But since we’re on the topic of desserts, I might as well reveal the Sweet of Honor for the week…

Instead of a long and wordy post, I’ll allow the pictures to do most of the talking since that’s really the reason why you clicked on this post in the first place, isn’t it?

That’s what I thought.

With ALL three of the chocolates (dark, milk, and white) wonderfully represented, this cheesecake is a chocoholic’s dream. I’m a self-professed chocoholic so I of course would know. It starts off with a simple, no-fail cookie crust made of crushed Oreos and melted butter. 

Next we have three chocolatey layers of cheesecake deliciousness–dark chocolate, milk chocolate, and finally white chocolate. The first two layers–dark and milk chocolate–are baked to dense, creamy perfection in the oven, while the last and final layer–white chocolate–is made into a light and heavenly cheesecakey mousse. 

Three different flavors in one single bite. How’s that for multi-tasking?

To garnish, or as I like to say “prettify” this beauteous chocolate masterpiece, I topped it off with two different chocolates–White chocolate Lindor truffles and Ghirardelli milk chocolate almond minis! I also added a dabble of mini semi-sweet chocolate chips just so all three of the chocolates could be represented.

Because there wasn’t enough chocolate in this cheesecake already…

Rich…

Dense…

Creamy…

CHOCOLATEY!!!

What more could a chocoholic ask for?

Triple Chocolate Cheesecake

Layers of dark chocolate cheesecake, milk chocolate cheesecake, and white chocolate cheesecake mousse in a sweet Oreo cookie crust!

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Prep Time 1 hour hr 30 minutes mins

Cook Time 55 minutes mins

Refrigeration Time 4 hours hrs

Total Time 6 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 16 Servings

Ingredients

  

For the Crust

• 17 Oreos crushed
• ¼ cup butter melted

For the Filling

• 20 ounces cream cheese
• 1 cup sugar
• 2 Tablespoons cornstarch
• 3 eggs
• ½ cup greek yogurt or sour cream
• 2 teaspoons vanilla
• 6 ounces semisweet chocolate
• 6 ounces milk chocolate

For the Mousse

• 1 cup heavy cream
• ¼ cup powdered sugar
• 4 ounces cream cheese
• 4 ounces white chocolate melted
• Chocolates for decorating (optional)

Instructions

 

• Preheat oven to 350ºF. Crush the Oreos in a food processor until finely ground. Add the melted butter and mix again until all the crumbs are moistened. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Cool on rack.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and cornstarch together until smooth, scraping down sides of the bowl several times with a rubber spatula. With mixer on low speed beat in eggs, one at a time, then yogurt (or sour cream) and vanilla just until blended.
• Divide the batter evenly between two medium bowls. Melt the chocolates separately. Stir semisweet chocolate into one bowl of batter and milk chocolate into the second bowl. Pour semisweet chocolate batter into prepared crust and spread an even layer. Carefully pour milk chocolate batter over semisweet chocolate layer and use an offset spatula to spread out evenly.
• Bake for 50-55 minutes, or until set and center jiggles slightly when pan is shaken. Allow to cool completely in the pan on a wire rack.
• In a stand mixer fitted with the whisk attachment (or with a beater), whip the heavy cream with the sugar until stiff peaks form. Transfer whipped cream to another bowl and return bowl to mixer. Beat the cream cheese until fluffy. Add the melted white chocolate and continue beating until smooth. Add the whipped cream and beat until combined. Spread mousse evenly on top of completely cooled cheesecake. Cover and refrigerate for at least 4 hours. Once set, garnish with optional chocolates.
• When ready to serve, run a knife or metal spatula around the border of the cheesecake, then carefully remove the sides of the springform pan. Slice and serve!