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A close up of a slice of chocolate cake about to be served

The BEST Chocolate Cheesecake

Packed with chocolatey goodness four times over, this Quadruple Chocolate Cheesecake is a true chocolate lover’s fantasy! In this recipe, a chocolate graham crust, a fudgy cheesecake filling and both a white and regular chocolate glaze come together to create the ultimate cocoa creation!
Course Dessert
Cuisine American
Keyword cheesecake, cheesecake recipes, chocolate, chocolate recipes
Prep Time 15 minutes
Cook Time 1 hour
Cooling/Sitting Time 2 hours 10 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 827kcal


For Crust

  • 1 box 9-ounce chocolate wafer cookies
  • 6 tbsp unsalted butter (3/4 stick) melted

For the Filling

  • 1 1/2 cup whipping cream
  • 1 tsp instant coffee powder
  • 12 oz semi-sweet chocolate finely chopped
  • 2 8-ounce packages cream cheese room temperature
  • 3/4 cup sugar
  • 1 tbsp cornstarch
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 3 large eggs

For Chocolate Glaze

  • 1/2 cup whipping cream
  • 4 oz semi-sweet chocolate finely chopped

For White Chocolate Glaze

  • 1/2 cup whipping cream
  • 4 oz white chocolate finely chopped


Make Crust

  • Preheat oven to 350°F.
  • Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. 
  • Spray bottom of pan with vegetable oil spray.
  • Finely grind cookies in processor. Add butter and process until blended.
  • Press mixture onto bottom (not sides) of prepared pan.
  • Refrigerate while preparing filling. 

Make Filling

  • Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves.
  • Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Allow to cool 10 minutes.
  • Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch.
    Add sour cream and vanilla; beat well.
  • Add eggs 1 at a time, beating just until blended after each addition. 
  • Whisk 1 cup cheese mixture into chocolate mixture.
    Return chocolate mixture to remaining cheese mixture; whisk until smooth.
    Pour batter into crust.
  • Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. 
  • Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. 
  • Turn off oven. Let cake stand in oven 45 minutes. 
    Transfer springform pan to rack and cool. Cover; chill cake overnight.

Make Chocolate Glaze

  • Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth.
  • Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. (Can be prepared 1 day ahead. Cover and refrigerate.)

Make White Chocolate Glaze

  • Bring cream to boil in heavy small saucepan. Remove from heat.
    Add 4 ounces chocolate and whisk until melted and smooth. 
  • Drizzle over set chocolate ganache glaze in pretty pattern. 
    Refrigerate until both glazes are set, at least 2 hours. 
    Using knife, cut around sides of pan to loosen cake.  Remove pan sides.  Cut into wedges and serve. 


Calories: 827kcal | Carbohydrates: 67g | Protein: 9g | Fat: 59g | Saturated Fat: 34g | Cholesterol: 166mg | Sodium: 252mg | Potassium: 442mg | Fiber: 4g | Sugar: 47g | Vitamin A: 1322IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 4mg