The BEST Chocolate Cheesecake

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The ultimate best ever chocolate cheesecake with a chocolate-cookie base, smooth milk chocolate interior, an easy chocolate ganache | | #chocolate #cheesecake #dessert #tips #tricks #baking #holiday #treat
This post is sponsored by Godiva and SheKnows Media.  As always, all opinions are 100% my own.

The ultimate best ever chocolate cheesecake with a chocolate-cookie base, smooth milk chocolate interior, an easy chocolate ganache, and the best chocolate garnish!

The ultimate best ever chocolate cheesecake with a chocolate-cookie base, smooth milk chocolate interior, an easy chocolate ganache | | #chocolate #cheesecake #dessert #tips #tricks #baking #holiday #treat

The few times I tested this chocolate cheesecake it didn’t end well in terms of getting photographs…the boys were far too anxious to wait for it.

So, to keep the boys from demolishing this cheesecake before I could snap a few photos of it, I laid the boys down for bed and then made it at night and hid it in the fridge. The next morning, I added the whipped cream and GODIVA Masterpieces Chocolates to the top and while I went to grab my camera and a few props, the boys had picked off and nearly polished every single chocolate on top.

The boys could barely wait long enough for me to take pictures of this cheesecake before inhaling every last bite of their pieces and begging for more.

I’ve successfully created my own band of little chocolate lovers and I couldn’t be happier about it.

The ultimate best ever chocolate cheesecake with a chocolate-cookie base, smooth milk chocolate interior, an easy chocolate ganache | | #chocolate #cheesecake #dessert #tips #tricks #baking #holiday #treat

This chocolate cheesecake recipe is a chocolate lover’s dream come true and as a major chocolate lover, it has quickly climbed to become one of my favorite desserts. This chocolate cheesecake is complete chocolate overload with a chocolate crust, creamy chocolate cheesecake center, chocolate ganache topping, and the best chocolate garnish — GODIVA Masterpieces.

GODIVA recently launched a new line of chocolates called Masterpieces which are a line of individual wrapped chocolates and chocolate bars. Each piece is multi-layered with rich, indulgent fillings that everyone will go crazy for! You’ve got the iconic dark chocolate ganache heart, milk chocolate caramel lion, and milk chocolate hazelnut oysters. These Masterpieces are available in grocery stores, drug stores, and wherever you shop.

The GODIVA Masterpieces chocolates make the perfect beautiful topping to this chocolate cheesecake!

The ultimate best ever chocolate cheesecake with a chocolate-cookie base, smooth milk chocolate interior, an easy chocolate ganache | | #chocolate #cheesecake #dessert #tips #tricks #baking #holiday #treat #chocolate

Here are some tips to make the perfect chocolate cheesecake:

  • Use ROOM TEMPERATURE cream cheese: room temperature cream cheese becomes creamier when it is mixed and it incorporates much better with the other ingredients in this recipe. If your cream cheese is too cold, it tends to stay lumpy in the batter doesn’t fully mix. You’ll also likely be tempted to over-beat the batter (which is no good for a cheesecake!) to get rid of the lumps. Quick tip to get room temperature cream cheese: remove the cream cheese from the packaging and microwave in bursts of 15-20 seconds until it is room temperature (not softened or melted at all) It’s also important when you are using room temperature cream cheese that you also use room temperature eggs.
  • Use a SPRINGFORM pan: a springform pan (a pan that has a spring to hold the sides of the pan in place) is the best for cheesecakes. Because of the final texture of the cheesecake it can’t be inverted from a pan (like your typical cake) and so the removable sides of the springform pan make it easy to keep the form and shape of the cheesecake. (Still make sure to generously grease your springform pan first).
  • Line your springform pan with FOIL: since this cheesecake bakes in a water bath (I promise it’s still easy!) you’ll want to line the outside in foil (I line it twice in heavy duty foil) to ensure absolutely NO water from the water bath seeps into your cheesecake.
  • DON’T OVERMIX the batter:  it’s important to mix the cream cheese enough to remove the lumps and to combine the ingredients sufficiently, but over-mixing the batter will introduce too much air into the mixture. Too much air will cause the cheesecake to rise too quickly in the oven and then fall (how you get cracks in your cheesecake). You also want to mix the cheesecake at low and consistent speeds to again reduce the risk of beating in too much air.
  • Bake this cheesecake in a WATER BATH: the water bath is simply putting your cheesecake into a larger baking pan that is filled with about an inch of water. Why use a water bath? The water helps to evenly disperse the heat which will help to ensure your cheesecake is evenly baked. You’ll also be able to avoid the cracks in the cheesecake.
  • Allow the cheesecake to cool COMPLETELY at room temperature: It might not seem like a big deal to expedite the chilling process of a cheesecake and put it in the fridge right out of the oven, but it you do this, the cheesecake tends to get an ugly appearance on top. This appearance comes from condensation that forms on top of the too quickly chilled cheesecake. If you chill the cheesecake too quickly, you can also get some cracks on it.
  • Slice the cheesecake with a very sharp and HOT KNIFE: To get the perfect slices, you’ll want to use a large and very sharp knife. Run the knife under very hot water, quickly (but still completely) dry it off, and then make quick cuts to get a perfect chocolate cheesecake slice.

The ultimate best ever chocolate cheesecake with a chocolate-cookie base, smooth milk chocolate interior, an easy chocolate ganache | | #chocolate #cheesecake #dessert #tips #tricks #baking #holiday #treat

More Amazing Chocolate Desserts:

Bakery-Style Caramel-Filled Chocolate Cookies

The BEST Chocolate Cupcakes

Delicious Chocolate Tart

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Chocolate Cheesecake*

4.89 from 27 votes
The ultimate best ever chocolate cheesecake with a chocolate-cookie base, smooth milk chocolate interior, an easy chocolate ganache, and the best chocolate garnish!
Print Recipe

Chocolate Cheesecake*

4.89 from 27 votes
The ultimate best ever chocolate cheesecake with a chocolate-cookie base, smooth milk chocolate interior, an easy chocolate ganache, and the best chocolate garnish!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 1 9-inch springform pan (12-16 slices)
Calories 589kcal
Author Chelsea



  • 20 chocolate sandwich cookies (You'll need 1 cup cookie crumbs)
  • 2 tablespoons white sugar
  • 4 tablespoons unsalted butter, melted


  • 4 packages (8 ounces EACH) full fat cream cheese, at room temperature
  • 1 and 1/2 cups white sugar
  • 1 package (10 ounces) milk, semi-sweet, or dark chocolate chips
  • 4 tablespoons unsweetened cocoa powder
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/2 tablespoon vanilla extract


  • 1 cup semi-sweet, milk, or dark chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon unsalted butter


  • GODIVA Masterpieces
  • 3/4 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract


  • Preheat the oven to 325 degrees F. Wrap a well-greased 9-inch springform pan in two layers of heavy duty foil. Secure around the pan.
  • In a small bowl, combine cookie crumbs and sugar and then stir in butter. Press firmly into the bottom of the greased and prepared springform pan. Place pan on a baking sheet. Bake for 10 minutes and then remove onto a cooling rack. Melt the chocolate chips in the microwave in busts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Allow to cool to room temperature.
  • In a very large bowl, beat the ROOM TEMPERATURE (must be room temperature) cream cheese and sugar until smooth at consistent low-medium speeds. Be careful to not over-beat. Beat in cooled chocolate and cocoa powder. 
  • In a small bowl, whisk together all of the eggs. Add them to the mixture along with the salt and vanilla extract. Beat on low speed until JUST combined. Pour this mixture into the springform pan. Place the pan in a large baking pan and add 1 inch of BOILING water to the pan surrounding the springform pan.
  • Bake the cheesecake at 325 degrees for 50-60 minutes or until center is just set and top is not shiny. Remove the springform pan from water bath and remove the foil. Cool the cheesecake on a wire rack for 10 minutes and then gently loosen the edges of the pan with a butter knife. loosen edges from pan with a knife. Cool AT ROOM TEMPERATURE for one hour and then transfer to the fridge (covered) and chill for at least 8 hours (preferably overnight).
  • For the ganache: place chocolate in a small bowl with the butter and heavy cream. Microwave in bursts of 20 seconds, stirring in between each burst for 10 seconds until the mixture is smooth. Let stand at room temperature for an hour before topping the cheesecake with the ganache. Spoon the ganache into the center of the cheesecake (keep it about an inch away from the edge) and let sit in the fridge for an hour (or until the ganache is firmly set).
  • When ready to serve, combine the heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer. Beat on high until soft peaks form and then spoon or pipe the whipped cream over the cheesecake slices. Place a GODIVA Masterpiece on top of the whipped cream on each piece of cheesecake.

Recipe Notes

*The total time for this cheesecake does NOT include all of the mandatory chilling time which takes at least 9 hours. Make sure to plan ahead for this cheesecake!

Nutrition Facts

Calories: 589kcal


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Giveaway has ended. Congrats to Richelle Fischer πŸ™‚

The ultimate best ever chocolate cheesecake with a chocolate-cookie base, smooth milk chocolate interior, an easy chocolate ganache | | #chocolate #cheesecake #dessert #tips #tricks #baking #holiday #treat




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Recipe Rating


      1. I just made this pumpkin cheesecake and it was delicious! I wasn’t the biggest fan of three crust for some reason but the cheesecake was amazing.

  1. One of my favorite Cheesecakes is a Butter Pecan Cheesecake! Thanks for sharing this Chocolate Cheesecake recipe, it looks insanely delicious!!

  2. Triple chocolate cheesecake is definitely my favorite! Also – for the chocolate cookie base – you can use Oreos, right?

    And thank you for stipulating full fat cream cheese. I tried to use fat-free cream cheese to make a cheesecake once and let’s just say it did not end well.

  3. 5 stars
    I will be making this for my holiday table! My favorite cheesecake flavor is a traditional, authentic NY cheesecake. I suppose I’m a purist when it comes to my cheesecake!!

  4. This cheesecake looks really good. I love all cheesecake but my favorite is Lemon cheesecake with blueberries on top.
    cshell090869 at aol dot com

  5. It is my son’s birthday and he loves Cheesecake and we love the Strawberry Swirl Cheesecake that I make for his birthday every year.

  6. I love chocolate cheesecake! Not chocolate with caramel, or sea salt, or fruit, or whatever else. Just pure, amazing chocolate.

  7. First off I am a cheesecake addict. It was my wedding cake, I have written papers on it, and have made my own recipes, but by far my favorite is peach cheesecake! Peach flavor throughout and fresh peaches on top. It is truly heaven.

  8. This looks amazing! And with an Oreo crust? Sign me up! My favorite cheesecake is lemon, my brother makes an amazing one with a little lemon meringue on top ?

  9. I would say this Chocolate chocolate but to pick a different kind that I love just as much Raspberry!! Mmm mmm good!! Oh how about chocolate and Raspberry. I haven’t had that before I bet would be define!

  10. This looks incredible! Cheesecake is my very favorite dessert but if I had to pick a flavor it would be vanilla bean or lemon raspberry!

  11. So I have to pick JUUUST ONE ??? Can’t go wrong with cheesecake but if I must I’d have to say definitely red velvet cheesecake! ?
    Haven’t made the recipe just yet but it looks YUMMY!

  12. 5 stars
    This chocolate cheesecake looks delicous! I’ll have to try this! As for my favorite cheesecake, I love this pretzel caramel cheesecake that I make! πŸ™‚ πŸ™‚

  13. 5 stars
    My favorite cheesecake is my sisters homemade cheesecake with fresh rasberry sauce, but yours looks amazing! We are definitely going to have to try this asap!

  14. 5 stars
    Yum..while I do love @godiva favorite chocolate brand…my very favorite cheesecake is original plain with option cheeries sometimes. Love it and make every Christmas with @phillycreamcheese.

  15. #SweepstakesEntry- comment

    Sadly, I’ve only ever had regular New York style cheesecake, which I do like ! would love to try your recipe for the chocolate cheesecake- looks mouthwatering!

    Kathryn C
    [email protected]

  16. 5 stars
    I made a cheesecake similar to this for Christmas. Wish I had the helpful tips that you gave. I think I over beat my cream cheese. LOVE Chocolate. Maybe I’ll try your recipe for New Years Eve.

  17. Cheesecake seems to be soft and not done. Used butter knife to loosen from springform pan and soft mixture on knife

  18. 5 stars
    Thanks for sharing! I had some leftover peanut butter cookies that I had make a few nights ago, so I used them for the crust. Had a great peanut butter chocolate cheesecake. Your tips were super helpful!

  19. I’m in the uk and will be making this cheesecake this weekend. Could you please convert the amounts of stuff needed to uk measurements. Thanks

  20. You have a five star rating on this but yet not one person who wrote a review actually has made the cheese cake that’s not a real review.

    1. Sorry Debbie, my comment approval on the back-end only lets me approve a comment, I don’t have access to remove or change ratings. If you try this I’d love to hear your review! πŸ™‚

    2. 5 stars
      Really. I ACTUALLY made this recipe and can truthfully give it a 5 star rating. For the life of me, I cannot understand the basis of rating a recipe by ? reading it or ? looking at the pictures? I followed the recipe to a T and the tips as well. I was, however, afraid of water seeping in if I used through foil pieces and used slow cooker liners instead. I got this tip from another site and they work well. Final words: Pure rich chocolate decadence.

  21. Reviews of recipes are supposed to be done AFTER YOU’VE MADE THE RECIPE. Sheesh. So many people giving 5 stars after not even having tried this.

  22. 5 stars
    Made this for Thanksgiving, and it was a delicious, huge hit! Do you know how I might be able to make it adding grand marnier (as in a chocolate grand marnier cheesecake)? Thank you!

    1. SO happy to hear that! πŸ™‚ Thanks for the comment Eva! πŸ™‚ I wish I could be of more help, but baking can be finicky sometimes and without testing myself I’m really not sure how adding grand marnier (or how much to add) would affect the cheesecake. Wish I could be of more help!

  23. I have made part of the cheesecake recipe and it looks amazing. Will be making the ganache a little later. I did have a question. Can I freeze it for a day after I add the ganache? If so, does it thaw easily?

  24. The recipe calls for cocoa powder. Would it make an difference if I substitute it for Dutch cocoa powder instead to add an richer taste?

  25. 5 stars
    The cheesecake is excellent and very smooth. I followed the directions exactly and it came out just right. Getting the the cream cheese and eggs to room temperature makes a difference.
    Will make again!

  26. 5 stars
    I made this recipe last weekend for my grandmother’s birthday. I did the filling exactly as above, but I did a variation by topping with homemade raspberry mousse and raspberry gelee. This was my first attempt at ever making a baked cheesecake and it turned out AMAZING. I thought I didn’t even like cheesecake, but this was absolutely decadent; unctuous! The extra time is absolutely worth it. Best chocolate cheesecake I’ve ever tasted.

  27. 5 stars
    Fantastic perfect for a chocoholic.
    I have made this at least 6 times. It is my favorite, and I make a lot of cheesecakes. It is so beautiful most people think I bought it. It freezes beautifully. Perfect to make a head for Christmas or thanksgiving dinner. The only change I made was to use chocolate graham crackers for the crust. I thought Oreos with the filling would be too sweet.

    1. Yay! I’m so thrilled to hear this chocolate cheesecake has been a hit πŸ™‚ Thanks so much for the comment and review πŸ™‚

  28. This looks fabulous, and I want to make it soon. One question: when I blend the Oreos, do I leave in the white filling, or do I scrape it off off the cookies before blending. Thanks so much!

    1. Thanks so much Tania! You throw the whole Oreo cookie in, leaving the white creme part! Hope you enjoy! πŸ™‚

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