Chocolate Mocha Cheesecake Recipe

LAST UPDATED: Jun 14, 2019 | PUBLISHED: Nov 26, 2012 | By: Julie Blanner

It’s no secret that I’m a cheesecake lover, which makes it difficult to create my own that stands the test of flavor vs time involved.  I assure you, this chocolate mocha cheesecake is worth every minute and every calorie.  Cheesecake doesn’t have to be difficult or intimidating.  Follow these instructions for foolproof indulgence!

1 1/2 c oreo cookie crumbs {about 18 oreos}
1/4 c butter, melted

4 8 oz pkg cream cheese, completely softened
1 1/2 c sugar
1/4 c flour
2 tsp vanilla
4 eggs
2 c {1 bag} chocolate chips

3/4 c chocolate chips
5 Tbsp butter

Preheat oven to 325 degrees.

Lay out 2 sheets of aluminum foil {about 18″ inches} in a cross shape.  Place a heavily buttered 9″ springform pan on top and securely wrap foil around the exterior of the pan.   Set aside.

Melt 2 c chocolate chips and set aside.

Crush 1/2 c of oreos and mix with 1/4 c melted butter.  Press into pan for crust.

In a large bowl, mix softened cream cheese, flour, sugar, and vanilla until completely smooth.  Add eggs and beat on low until just combined.  Careful, over mixing eggs adds air which can cause cheesecake to crack.

Divide the mixture in half.  Add melted chocolate chips to first half of mixture with a spatula {again, careful not to over mix}.  Pour on top of your crust.

In a small bowl, mix 2 Tbsp and 1 tsp instant espresso coffee with 1 Tbsp hot water and stir.  Add to the second half of the mixture.  Pour on top of the chocolate mixture.

Fill a large pan {I used a turkey roaster} large enough to fit your springform pan, with 1″ hot water.  This will steam the cheesecake, retaining that moisture and texture we love so much!  Place your springform in the large pan and bake for 60 minutes.  Center should be just set and look dull.

Remove pan from water bath and remove foil.  If needed, use a butter knife to loosen the side the cheesecake from the springform.  Allow the cheesecake to cool for an hour and refrigerate overnight.

Remove the rim from pan.  Melt 3/4 c chocolate chips with 5 Tbsp butter until smooth.  Pour on top of the cheesecake.