Black-Bottom Chocolate Chip Cheesecake

If you’re a dessert lover, then you know the magic that happens when creamy cheesecake meets rich chocolate. The Black-Bottom Chocolate Chip Cheesecake is a showstopper that will impress your friends and family at any gathering. With a luscious cream cheese filling, a chocolate ganache layer, and a delightful Oreo crust, this cheesecake is a dream come true for chocolate and cheesecake enthusiasts alike. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this decadent dessert is sure to satisfy your cravings.

Why It’s My Go-To

This Black-Bottom Chocolate Chip Cheesecake has all the elements of a perfect dessert: it’s rich, creamy, and incredibly satisfying. The contrast between the smooth cheesecake layer and the crunchy Oreo crust creates a delightful texture that keeps you coming back for more. Plus, with mini semi-sweet chocolate chips sprinkled throughout, every bite is a delightful surprise. It’s a crowd-pleaser that never fails to elicit compliments, making it my go-to dessert for any occasion.

What’s in the Bowl

To create this delicious masterpiece, you’ll need a handful of simple yet rich ingredients. Here’s what you’ll be using:

• 36 regular Oreo cookies – for a decadent crust
• 6 tablespoons (85g) unsalted butter, melted – to bind the crust
• 4 blocks (32 ounces) full-fat cream cheese, room temperature – for the creamy filling
• 1 cup (227g) full-fat sour cream, room temperature – adds a tangy flavor
• 1 and 1/2 cups (300g) granulated sugar – for sweetness
• 2 teaspoons pure vanilla extract – for depth of flavor
• 4 large egg yolks, room temperature – for richness
• 3 large eggs, room temperature – to help set the cheesecake
• 1/2 cup (57ml) heavy cream, room temperature – to make it extra creamy
• 1 and 1/2 cups mini semi-sweet chocolate chips, divided – for that chocolatey goodness
• 1 and 1/2 tablespoons (21g) all-purpose flour – to stabilize the filling
• 4 ounces semi-sweet chocolate, roughly chopped – for the ganache layer
• 1/3 cup (76ml) heavy cream – to create the ganache
• 2 teaspoons light corn syrup (optional) – for added shine in the ganache
• Chocolate curls (optional) – for garnish

Setup & Equipment

Before diving into the baking process, make sure you have the following tools on hand:

• 9-inch springform pan – ideal for cheesecakes
• Mixing bowls – for combining ingredients
• Electric mixer – for a smooth filling
• Rubber spatula – for scraping down the sides of bowls
• Measuring cups and spoons – for precise measurements
• Double boiler or microwave-safe bowl – for melting chocolate
• Cooling rack – to let the cheesecake cool

Build Black-Bottom Chocolate Chip Cheesecake Step by Step

Step 1: Prepare the Oreo Crust

Begin by preheating your oven to 325°F (160°C). In a food processor, crush the Oreo cookies into fine crumbs. Combine the cookie crumbs with the melted unsalted butter in a mixing bowl, stirring until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add in the sour cream, granulated sugar, and vanilla extract, mixing until combined. Next, add the egg yolks one at a time, mixing well after each addition. Then, incorporate the whole eggs, followed by the heavy cream and all-purpose flour. Finally, fold in 1 cup of mini semi-sweet chocolate chips.

Step 3: Bake the Cheesecake

Pour the cheesecake filling over the cooled Oreo crust in the springform pan. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. This helps prevent cracks.

Step 4: Prepare the Chocolate Ganache

While your cheesecake cools, prepare the chocolate ganache. In a double boiler or microwave, heat the chopped semi-sweet chocolate and 1/3 cup heavy cream until melted and smooth. If you’re using light corn syrup for added shine, stir it in now. Allow the ganache to cool slightly before pouring it over the cooled cheesecake.

Step 5: Chill and Serve

Once the ganache is poured over the cheesecake, refrigerate the entire cheesecake for at least 4 hours, preferably overnight. When ready to serve, run a knife around the edge of the springform pan before releasing the sides. Top with the remaining mini semi-sweet chocolate chips and optional chocolate curls for garnish.

Adaptations for Special Diets

If you’re looking to modify this Black-Bottom Chocolate Chip Cheesecake for specific dietary needs, consider the following options:

• Gluten-Free: Use gluten-free Oreos and gluten-free all-purpose flour.
• Dairy-Free: Substitute cream cheese and sour cream with dairy-free alternatives and use coconut cream for the ganache.
• Reduced Sugar: Substitute granulated sugar with a sugar alternative like erythritol or stevia.
• Lower Fat: Use low-fat cream cheese and sour cream, although this may affect the creaminess.

Chef’s Notes

For the best results, ensure all your ingredients are at room temperature before mixing. This helps create a smoother filling. Avoid overmixing the batter to prevent incorporating too much air, which can cause cracks. If cracks do occur, don’t fret! A drizzle of ganache can cover them up beautifully.

• For a festive touch, consider adding peppermint extract during the holiday season.
• Experiment with flavored chocolate chips, such as dark chocolate or white chocolate, for a unique twist.

Storage & Reheat Guide

Store any leftover Black-Bottom Chocolate Chip Cheesecake in an airtight container in the refrigerator for up to a week. To reheat, allow it to come to room temperature before serving; you can also warm individual slices in the microwave for a few seconds. The flavors actually deepen after a day or two, making it even more delicious!

Top Questions & Answers

Can I use a different type of cookie for the crust?

Absolutely! While Oreos are classic, you can use any chocolate cookie or even graham crackers for a different flavor profile. Just be sure to adjust the butter amount as needed.

How do I know when my cheesecake is done baking?

The cheesecake should be set around the edges but still slightly jiggly in the center. It will continue to firm up as it cools.

Can I freeze this cheesecake?

Yes! You can freeze the cheesecake for up to 2 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture.

What to Make After This

• Ultimate Chocolate Chip Cookies
• Creamy Mushroom Pasta
• Easy Vegan Chocolate Cake
• Soft Batch Chocolate Chip Cookies

Make It Tonight

Whether it’s a birthday celebration, a holiday gathering, or just a weekend indulgence, this Black-Bottom Chocolate Chip Cheesecake is the ultimate dessert to impress. Gather your ingredients, follow the steps, and treat yourself to this rich and creamy delight. After all, life is too short to skip dessert. Enjoy!