Description

This decadent Chocolate Mousse Cheesecake features a rich Oreo cookie crust topped with a creamy cheesecake layer, a luscious chocolate mousse, and a smooth chocolate ganache. Perfect for special occasions or chocolate lovers looking for a showstopping dessert, it combines multiple textures and layers of chocolate delight in one irresistible treat.

Ingredients

Scale

Oreo Crust

30 Oreo cookies
5 Tablespoons (70 grams) butter, melted

Cheesecake Filling

12 ounces (340 grams) cream cheese, softened
3/4 cup (150 grams) granulated sugar
2 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 cup (230 grams) sour cream or plain Greek yogurt

Chocolate Mousse

1 cup (240 grams) heavy whipping cream, divided
1 1/3 cups (226 grams) semi-sweet chocolate chips (high quality, like Ghirardelli or Guittard)
1/2 teaspoon vanilla extract

Chocolate Ganache

1/2 cup (85 grams) semi-sweet chocolate chips
4 Tablespoons (56 grams) butter
1/4 cup (60 grams) heavy whipping cream
1/2 teaspoon vanilla extract
1 Tablespoon (7.5 grams) powdered sugar

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Instructions

Oreo Crust: Add whole Oreo cookies to a food processor and pulse until they become very fine crumbs. Stir in the melted butter thoroughly. Pour this mixture into a 9-inch springform pan. Use the back of a measuring spoon to press the crust firmly into the bottom and about halfway up the sides of the pan. Place in the refrigerator to chill while preparing the cheesecake filling.
Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for baking the cheesecake layer.
Cheesecake Filling: Cream together the softened cream cheese and granulated sugar in a mixing bowl until the texture is smooth and well blended. Add the eggs, egg yolk, and 1 1/2 teaspoons vanilla extract, mixing well after each addition. Next, stir in the sour cream until fully combined. Spread this cheesecake batter evenly over the chilled Oreo crust.
Bake Cheesecake: Place the springform pan in the preheated oven and bake for 45 to 60 minutes, or until the edges of the cheesecake are set and the center is just slightly firm—there may still be a slight jiggle. Remove the cheesecake from the oven and allow it to cool completely at room temperature. No water bath is needed for this recipe.
Prepare Mousse: Add the 1 1/3 cups chocolate chips to a heatproof bowl. Heat 1/2 cup of heavy cream in a microwave-safe bowl or a small saucepan until hot but not boiling. Pour this hot cream over the chocolate chips and let it sit for a few minutes to melt the chocolate. Stir gently until the mixture is smooth and glossy. Allow the chocolate mixture to cool completely.
Whip Cream and Fold: In a separate mixing bowl, add the remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla extract. Whisk the cream until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture, being careful to retain the light and airy texture. Spread this mousse evenly over the top of the cooled cheesecake. Refrigerate the cake with mousse for at least 3 to 4 hours, or preferably overnight, to set properly.
Make Ganache: Place 1/2 cup chocolate chips in a small bowl. In a small saucepan over medium heat, combine 4 tablespoons butter and 1/4 cup heavy cream and bring to a simmer. Immediately pour the hot cream and butter mixture over the chocolate chips. Stir until the chocolate and butter are completely melted and the ganache is smooth. Stir in 1/2 teaspoon vanilla extract and 1 tablespoon powdered sugar until fully combined.
Finish Cheesecake: Pour the warm ganache over the chilled mousse layer on the cheesecake and spread gently to cover the surface evenly. Return the cheesecake to the refrigerator and chill for at least another hour before serving to allow the ganache to set completely.

Notes

For best results, use high-quality semi-sweet chocolate chips for a richer flavor.
The cheesecake does not require a water bath, simplifying the baking process.
Ensure the chocolate mousse is completely cooled before folding in whipped cream to prevent it from melting.
You can substitute sour cream with plain Greek yogurt for a tangier taste and healthier option.
Allow the cheesecake to chill overnight for the cleanest slices and best texture.
Use a hot knife dipped in warm water to slice the cheesecake cleanly.