Triple Chocolate Cheesecake

It stands to reason that if cheesecake is good, this creamy chocolate cheesecake is better. Deep, dark, unapologetically rich—this version leans in. The cocoa butter in good-quality chocolate gives the filling an extra-silky texture, while the tang of cream cheese keeps things balanced.

Start with the best chocolate you can find, around 70% cocoa solids. It may seem intense, but that bold flavor stands up to the richness of the batter, so the finished cheesecake tastes deeply chocolaty. Skip chocolate chips (too many stabilizers) and use snacking-quality bars instead.

Oreos make a beautifully dark (and easy) cookie crust, but any chocolate wafer sandwich cookie will do. The cream filling works in tandem with melted butter to mortar the cookie crumbs into a solid base, which you’ll bake briefly so that it stays crisp beneath all that creamy filling. Once the cheesecake has cooled, finish it with a glossy pour of dark chocolate ganache. For even more drama, add a swoosh of whipped cream and a few tart raspberries.

Tips and FAQs for the best chocolate cheesecake

• What’s the best chocolate for cheesecake?
  Look for dark or bittersweet chocolate bars around 70% cacao—brands like Guittard, Ghirardelli, or Valrhona melt smoothly and add rich chocolate flavor with nuanced depth. Avoid chocolate chips, which contain stabilizers that prevent them from melting smoothly, and can affect the cheesecake’s texture.

• Why room-temperature cream cheese? And can I make it with low-fat?
  The key to the dreamiest texture? Room-temperature full-fat cream cheese—so soft your finger leaves a dent. Cold cream cheese won’t mix smoothly, leaving lumps. You want it soft enough to blend into a glossy, pudding-like batter. When working with cold cream cheese, you’re also likely to work more air into the batter, which can cause cracks.

  As for low-fat cream cheese, the texture isn’t the same. These products often contain excess water and stabilizers that could wreak havoc on the baking procedure, so use full-fat whenever possible.

• How do I prevent cracks?
  A water bath and gradual cooling are your friends. Don’t overbake—it should still wobble in the center when you pull it out. Place the baked cheesecake in a warm place to cool. And drastic changes in temperature can cause that split.

• Can I make this chocolate cheesecake recipe ahead?
  Yes! It’s even better the next day. Chill overnight so the flavors meld and the texture firms up perfectly.