Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Triple-Chocolate Cheesecake 3.7 (630) 37 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 28, 2020 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings: 12 An American-born beauty, the cheesecake gets upgraded with a triple dose of chocolate. It's in the crust, in the filling, and over the top. To help prevent cracks, turn off the oven and let the cheesecake sit inside for an hour. To cut the cleanest slices, use a knife dipped in warm water. Ingredients 1 package (9 ounces) chocolate wafer cookies 6 tablespoons unsalted butter, melted 4 bars (8 ounces each) cream cheese, room temperature 1 ½ cups sugar ½ teaspoon salt 4 large eggs 1 cup sour cream 8 ounces semisweet chocolate, melted Rich Chocolate Ganache, for topping Directions Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed. Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking). Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight. Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving. David Loftus Print