Chocolate Mousse Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

A crushed Oreo crust filled with a silky luxurious chocolate mousse cheesecake and topped with a rich chocolate ganache. This cheesecake is any chocolate lovers dream.


Units Scale


40 oreo thins

5 tbsp melted butter


2 lbs Cream Cheese, room temperature

1 1/4 Cup Sugar

1/2 tsp Salt

7 oz Sour Cream

1 tbsp Vanilla Extract

4 Eggs

4 ounces semi sweet chocolate

4 ounces milk chocolate

Ganache Topping

3/4 cup Heavy Cream

3 oz dark chocolate

3 oz milk chocolate


Start by making the crust. Crush the Oreos and mix with the butter. Set aside.

Preheat the oven to 325 F. Prepare a 9 inch Springform Pan. Wrap the pan with foil twice, with the shiny side out. Place a parchment round in the bottom.

Pour the crust into the pan and pack it down tightly with a flat bottom cup.

Beat the cream cheese until smooth and creamy. Scrape the bowl and make sure there are no lumps. Add the sugar and beat for a few more minutes. Scrape again.

Add the salt, vanilla, and sour cream. Beat again. Scrape again.

Add the eggs one at a time, beating after each addition until its fully incorporated.

Scrape down the bowl. Add the melted and cooled chocolate and mix until evenly incorporated.

Scrape the bowl and pour your batter over the tightly packed crust. Lift the pan slightly off the counter and drop it. Do this a few times to get out any air bubbles in the batter.

Place a roasting pan or 9×13 cake pan into the bottom of your preheated oven. Fill it 3/4 of the way with boiling water. Place the prepared cheesecake on a rack above it and bake for 1 hour without opening the oven. After one hour check your cheesecake. If the side are firm and the whole cheesecake jiggles like JellO then it’s ready. If not, bake for another 15 minutes, but no more.

After your cheesecake is fully baked, turn OFF the oven and open it slightly. Leave the cheesecake in the turned off oven for 30 minutes. It will cool slowly with the oven. If it rose, it will shrink down.

After thirty minutes place your cheesecake on the counter or on a wire rack. Let it cool completely for about an hour.

After one hour, run a knife around the edges to loosen the sides so it doesn’t stick and crack as it cools. DO NOT open the pan yet. Remove the foil and place a paper towel on the surface of the cheesecake to absorb any moisture. Cover it with the existing foil. Refrigerate for at least 6 hours, or overnight. Don’t cut corners here, or it will fall apart and not be set.

When you’re ready, prepare your ganache. Boil the heavy cream. Pour onto the chopped chocolate. Cover with plastic wrap and let it sit for five minutes. Mix until smooth. Set aside while you un mold the cheesecake

Remove the sides of the springform pan. You can serve it on the bottom or you can gently loosen up the parchment from the pan and place it on a serving dish.

Top with your ganache and refrigerate for ten minutes so it can set.

Boil some water and dip your knife in the boiling water. Dry the knife and then slice the cheesecake. Repeat for every slice so you’re using a clean hot knife each time. The slices will be perfect.