Chocolate mousse cheesecake.

A rich and silky chocolate mousse cheesecake, inspired by Cheesecake Factory. This heavenly cheesecake has the smoothest texture and is absolutely delightful in taste! Chocolate has never tasted so delicious.
PREP: 30 M | PREHEAT: 300° | BAKE: 60-70M
CHILL: 30+ M | SERVINGS: 8-10

INGREDIENTS

Please note: You can use these measurements for cheesecakes in a 7-9 inch pan, or you could make mini cheesecake cupcakes.
FOR THE CRUST:
  • ​10 Oreos
  • ​2 tbsp sugar
  • 3 tbsp butter, melted

FOR THE CHEESECAKE:
  • ​16 oz cream cheese, room temperature
  • 1/3 cup semisweet chocolate chips, melted
  • 1/2 tbsp unsweetened cocoa powder
  • 1 tsp instant coffee, for enhancing flavor
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • 3/4 cups heavy whipping cream
  • 2 tbsp powdered sugar
  • More chocolate chips, for garnishing

FOR THE CHOCOLATE GANACHE:
  • ​1 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream, hot

DIRECTIONS.

FOR THE CRUST:
  1. Begin by making your crust — you can either place the Oreos in a food processor or blender to grind them down to crumbs. You can also put them in a plastic ziplock bag and crush them down until they’re very fine!
  2. Place all the fine crumbs into a small bowl and add in the 2 tbsp sugar and 3 tbsp melted butter. Mix well until thoroughly combined. Next, choose your pan (7-9 inches / I used a 7 inch pan and had leftover batter). If it’s a springform pan, spray with nonstick spray and double wrap the outside with foil. If it’s a regular pan, use a baking sheet that will allow you to easily remove the cheesecake. If you don’t have a baking sheet, just spray your pan with nonstick spray and you can remove slices from the pan.
  3. Pour the crumb mixture into the bottom of your baking pan and evenly press it down. Then, refrigerate to set until we finish the cheesecake.

FOR THE CHEESECAKE:
  1. Preheat the oven to 300°. ​In a large bowl, mix together the 16 oz cream cheese and 1/3 cup melted chocolate using an electric mixer.
  2. Add in the 1/2 tbsp cocoa powder, 1 tsp instant coffee (optional), 3/4 cup sugar, and 1/4 tsp salt. Mix until combined.
  3. Mix in the 2 eggs and 1 tsp vanilla extract, then set aside. Make sure you swipe in the sides, as needed.
  4. In another small bowl, pour the 3/4 cup heavy whipping cream and 2 tbsp powdered sugar. Mix with an electric mixer until stiff peaks form — this may take a few minutes.
  5. Fold the whipped cream into the batter, half at a time. Continue to fold until everything is combined and you’ve achieved one color.
  6. Get your pan from the refrigerator and pour the batter into the pan evenly. Make sure you smooth the top over with a silicone spatula or the back of a spoon! Tap the pan down a couple times on the counter to get rid of any air bubbles.
  7. Place your cheesecake in a larger pan that fits it and make a boiling hot water bath that reaches halfway up the sides of your cheesecake pan — this will help your cheesecake bake nicely through the center.
  8. Bake at 300° for 60-70 minutes. The top should look nice and set, and the cheesecake should slightly jiggle when you move the pan. Allow it to cool completely on the counter before removing the cheesecake from the pan.

FOR THE GANACHE:
  1. Microwave the 1/2 cup heavy whipping cream in a microwave-safe bowl for about 45 seconds.
  2. In another bowl, pour the 1 cup chocolate chips. Pour the hot heavy whipping cream over the chocolate chips.
  3. Whisk continuously until you have a beautiful, glossy, melted chocolate type mixture.
  4. Once your cheesecake has completely cooled down, carefully remove it and place it onto a wire rack. Use a small, sharp knife to loosen the edges before you do, if needed. Put the wire rack on top of another pan with a paper towel on it to save the mess. If you don’t have one, just place the cheesecake on a clean pan or large plate.
  5. Pour the ganache in the center of the cheesecake and allow it to slowly cover it all. If it needs a little help, use a spoon or silicone spatula to smooth the ganache over the entire cheesecake, including the edges. You can add extra chocolate chips along the top edges, if you prefer.
  6. Refrigerate for a minimum of 30 minutes to set before slicing and serving. Keep any leftovers refrigerated.

GRAB A SLICE!