Chocolate Overload Cheesecake

Recipe By lil_miss_baker_mom
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16 servings, 1 piece (107 g) each

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  • HEAT oven to 325°F.
  • LINE outside of 9-inch springform pan with 2 layers of heavy duty aluminum foil by placing the pan on the foil and folding it up the sides of the pan, making sure not to tear or puncture the foil(to prevent water seeping into the pan from the water bath).
  • MIX crumbs and butter; press onto bottom of 9-inch springform pan.
  • WARM chocolate hazelnut spread in microwave, about 20 seconds. Do not melt. Pour over Oreo crust in pan and gently spread close to edges with a spatula.
  • MELT 4 oz. chocolate as directed on package. Beat cream cheese and sugar in large bowl with mixer until well blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each egg just until blended; pour over chocolate hazelnut spread and crust.
  • PLACE foil-lined cheesecake pan in a larger dish such as a lasagna pan. Fill larger dish with water, until it reaches about halfway up the springform pan.
  • BAKE 30-35 min, then turn off heat and allow cheesecake to remain in hot oven for 1 hour, keeping door closed during entire process. Run knife around rim to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • MELT 1 oz. dark chocolate with milk chocolate chips; drizzle double chocolate mixture over cheesecake, then top with chocolate curls just before serving.


TO MAKE CHOCOLATE CURLS: MELT 2 oz. dark chocolate, then pour it on a flat baking sheet trying to keep it as even as possible. Cool at room temperature until chocolate loses its sheen and becomes a matte brown. Using a metal spatula, start at one end of chocolate sheet and gently press down while sliding forward, creating chocolate curls. Make about 5-7 curls to top cheesecake with, and place in refrigerator until ready to use.

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