Chocolate Mousse Cheesecake


I love this cheesecake because usually when I have a chocolate cheesecake it’s really heavy and I could only have a few bites, but this cheesecake is light and still has an amazing rich chocolate flavor.



  • 20 Oreos
  • 1/4 cup of brown sugar
  • 7 tbsp of butter (melted)
  • 32 oz of softened cream cheese
  • 20 oz of melted chocolate chips
  • 1 tbsp of cocoa powder
  • 1.5 cups of granulated sugar
  • 2 tsps of vanilla extract
  • 4 eggs
  • 2.5 cups heavy cream
  • 1/4 cup powdered sugar

Prepare the pan:
1. Cover the pan with aluminum foil from the bottom and on the sides.
2. Spray the pan with cooking spray.

For the crust:

1. I get 20 oreos scrape the filling off and crush them.
2. Then I combine that with a 1/4 cup of brown sugar and 7 tbsp of butter (melted)
3. Pour that mixture into a 9-inch spring foam pan.
4. Press the crust firmly against the pan and spread it out evenly.
5. Put in the fridge while you make the batter.

For the cheesecake:

1. Combine 32 oz of softened cream cheese, 4 oz of melted chocolate chips, 1 tbsp of cocoa powder, and 1 1/2 cups of granulated sugar in a large bowl by hand or by an electric mixer (I recommend using an electric mixer)

2. Add 2 tsps of vanilla extract and 4 eggs to the mixture and continue to whisk until. the mixture is smooth and glossy.

3. In a separate bowl combine 1 1/2 cups heavy cream and 1/4 cup powdered sugar. Whisk until it reaches a mousse-y texture and soft peaks form.

4. Combine the whipped cream, a small amount at a time, with the cream cheese batter. Fold carefully until incorporated.

5. Once prepared pour the cheesecake batter onto the cookie crust.

6. Create a Water bath. Boil water and pour it in a separate pan (bigger than the cheesecake pan). You only need an inch of water.

7. Place the springform pan in the water bath and put it in the oven while it is set at 300 degrees F, for 60-70 minutes.

8. Let the cheesecake cool completely before taking it out of the pan.

For the Gamache:

1. Combine 16 oz of chocolate chips with 2 cups of hot heavy cream, and whisk until the chocolate has completely melted.

2. Once the cheesecake is cooled pour the Ganache over the cheesecake and place it in the fridge for 4 hours or overnight.

Note: You can top the cheesecake with whatever you want, but I recommend some fresh berries.