Death by Chocolate Cheesecake

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Death By Chocolate Cheesecake has an Oreo crust with creamy, decadent and rich chocolate cheesecake. Topped with dark chocolate ganache this is a chocolate lovers dream come true! 

Death by Chocolate Cheesecake on a cake stand.

Death by Chocolate Cheesecake

I don’t make desserts very often on the blog. But when I do, they are epic. My hubby is a mega chocolate lover and asked me to make this recipe about a year ago. I finally got around to making it for a family get together we had a few weeks ago. I am about a year behind with his requests, but this chocolate cheesecake recipe was so worth it!

Since my hubby is a huge Oreo fan, it all starts with an Oreo crust. I am not a huge oreo fan but I LOVE oreo crusts. I am not a huge chocolate fan either so it was amazing that I loved this recipe so much. The chocolate cheesecake is so creamy, decent, and rich. It gets topped with a dark chocolate ganache layer and it made such a beautiful presentation at our family party!


A slice of Death by Chocolate Cheesecake.

How do you make death by chocolate cheesecake?

You start by making the oreo cookie crust. You pulse the oreos until they are fine crumbs and add the butter. Press into the bottom of a springform pan. Bake for 5 minutes and then allow to cool while preparing filling.

To make the filling you melt 10 ounces of buttersweet chocolate. In a stand or hand mixer, beat together the cream cheese, sugar, and cocoa powder until smooth. Add in the eggs and melted chocolate. Pour over the oreo crust and bake.

Top of your cheesecake with some dark chocolate ganache and chocolate curls and you are good to go!

A slice removed of Death by Chocolate Cheesecake.

Do you have to make cheesecake in a springform pan?

A springform pan allows for quick release and easy cutting. But you can also use any cake pan or pie plate. You can also use foil or parchment paper for easy realease.

How do you store a cheesecake?

Freshly baked cheesecake will keep for about 1 week in the fridge. Refrigerate covered loosely with aluminum foil or plastic wrap.

Can you freeze cheesecake?

Yes you can. Wrap cheesecake tightly with aluminum foil or plastic wrap or place in a heavy duty freezer bag.

A slice of Death By Chocolate Cheesecake.

More delicious cheesecake recipes:

Lemon Macaroon Cheesecake 

Dulche de Leche Cheesecake Bars 

Cherry Cheesecake Brownies


Death by Chocolate Cheesecake

4.78 from 9 votes
Death By Chocolate Cheesecake has an Oreo crust with creamy, decadent and rich chocolate cheesecake. Topped with dark chocolate ganache this is a chocolate lovers dream come true!
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10


Oreo Crust:

  • 10 ounces oreo cookies
  • 6 tablespoons butter melted

Cheesecake Filling:

  • 10 ounces bittersweet chocolate melted
  • 4 8 ounce packages cream cheese
  • 1 1/4 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 large eggs

Chocolate Ganache:

  • 6 ounces semisweet chocolate chopped
  • 3/4 cup whipping cream
  • 1 Tablespoon sugar


  • To make the oreo crust layer: Preheat oven to 350 degrees. In a food processor pulse the oreo cookies until they are fine crumbs. Put them into a small bowl and add the melted butter and stir until incorporated. Press into the bottom of your 8-9 inch greased springform pan. Bake for 5 minutes and remove and let cool while you make the filling.
  • To make the cheesecake filling: Melt the 10 ounces of chocolate in the microwave or using a double broiler until smooth. Set aside. In a stand mixer or using a hand mixer, beat the cream cheese, sugar, and cocoa powder until smooth. Add in the melted chocolate and eggs and fold in until incorporated. Pour over the oreo crust. Bake for 1 hour or until the center is set. Let cool to room temperature. Release the spring form pan and cover with plastic wrap and refrigerate overnight.
  • To make the chocolate ganache: Melt the chocolate, whipping cream and sugar in a small bowl in the microwave or in a small saucepan until smooth. Spread on the top of the cheesecake and chill until set. Top with chocolate curls if desired.


Serves: 10

Calories649kcal (32%)Carbohydrates72g (24%)Protein7g (14%)Fat38g (58%)Saturated Fat21g (105%)Cholesterol111mg (37%)Sodium227mg (9%)Potassium389mg (11%)Fiber5g (20%)Sugar55g (61%)Vitamin A590IU (12%)Vitamin C0.1mgCalcium61mg (6%)Iron5.9mg (33%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic



Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    I’ve made this before and my son who will not eat anything with the word cheese in it, absolutely loved it and requested it for his birthday. This time I made it with chocolate teddygrahams instead of Oreos and it turned out good but probably need more butter if not using Oreos. I did have to cook it for 1.5 hours tho so I will make a note for next time.

  2. 5 stars
    Absolutely love this recipe. Sometimes I have an issue losing butter through the spring pan though. That may be user error though.

    1. I had this same issue. Lots of butter dripping through my pan and burning in the bottom of the oven. I guess I’ll try wrapping the outside of the pan in foil next time maybe? It’s still chilling, so I can’t comment on whether this affected how it turns out, but it looks good!

  3. Thank you for your lovely recipe. I am going to try it this weekend. I just want to know for the base, do you use only the oreo cookies or both the cookies and the cream filling in between the cookies? Your response would be most helpful.


    1. I like to leave the Oreo cookies with the cream filling but if you prefer not to you are welcome to open and scrape the Oreo filling out. Enjoy your cheesecake! That sounds so good right now 😉

  4. 5 stars
    I made this minus the ganache. It was fantastic. It was gone in two days. My family are chocolate lovers like me. Thank you for this recipe.

  5. 5 stars
    Hi!! I don’t bake or cook often, but when I do, it usually turns out really good. This however way surpassed my expectations!!! I just made it on a whim, but now I’m making it with purpose!! The only thing is, instead of 1 hour, mine has to go for another 30 to 40 minutes. I thought I was doing something wrong, but hey, as long as it’s this good, I’ll let it go however long it needs!
    I would like suggestions for alternative toppings though. Aside from fruits, too many people sensitive to too many different kinds of fruits.
    Thank you so very much for this recipe!

  6. 4 stars
    Hi Allysa

    Just put this in the oven but am concerned that there may be a problem with the recipe. I followed it exactly and had my husband read it to be sure. I am wondering if there should be 2
    8 oz. packages of cheese rather than 4. My end results came out very thick, much thicker than yours looked in the video. Making it for Christmas eve so hope I’m wrong.

    1. I’m wondering the same thing. The video looks like she used two packages of cream cheese, but the recipe says four. And with four it was VERY thick batter and super tall in the pan. I think it must be a typo.

  7. 5 stars
    I made this for the nurses I work with. I don’t care for sweet stuff so I didn’t even taste it but they were telling me it was awesome.

    I had a bunch of oreos left over so what I did was crunch most of them up into about half inch pieces or smaller and sprinkle them over the top of the cake right after I poured the ganache and let it chill in the freezer for a couple hours.

    Then I took the rest of the cookies, cut them in half and put a piece vertically so that each slice had half an oreo on top of it sticking out like I had wedged the whole cookie into it.

    It was really pretty and I got bonus points with my coworkers. I got a marriage proposal for the cake as well, it wasn’t sincere obviously but enough for me to go ahead and give 5 stars to the recipe.

    1. There are a few steps in this recipes for baking. You will want your oven set at 350* and throughout the instructions it will let you know when to bake and how long for each layer. Hope that helps! XOXO

    1. Either way is great! I like to pulse it with the cream just to have a little extra “glue” and it is easier or you are welcome to scrape off the cream and have it more “sandy” texture. Enjoy!! XOXO

    1. I make it all the time except I use Nabisco Famous Chocolate wafers as the base with a tablespoon of sugar and butter. My family eats this for a week. We’re cut them into individual size pieces, wrap them in plastic wrap and throw them in the freezer. We’re can take them out a couple hours before dinner and instant dessert!

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