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A key element of the crust, chocolate graham cracker crumbs provide a sweet, chocolatey base that perfectly complements the cheesecake filling. These crumbs are easily obtainable at most grocery stores and are a staple in many dessert recipes. They not only lend a rich flavor but also impart a delightful crunch that balances the creaminess of the cheesecake.

Triple Chocolate Cheesecakes

Delight in the ultimate chocolate indulgence with this triple chocolate cheesecake! This rich dessert features three luscious layers of semisweet, milk, and white chocolate, all nestled in a chocolate graham cracker crust. Perfect for birthdays, holidays, or any special occasion, this cheesecake not only satisfies cravings but also makes a stunning centerpiece. Follow our detailed recipe to create a decadent treat that chocolate lovers will adore! #ChocolateCheesecake #DessertLovers #BakingJoy #ChocolateDelight #HomeBaking
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Ingredients
  

For the crust:

1 ½ cups chocolate graham cracker crumbs

⅓ cup unsweetened cocoa powder

¼ cup sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

¾ cup sugar

½ cup sour cream

2 large eggs

1 tsp vanilla extract

4 oz semisweet chocolate, melted and slightly cooled

4 oz milk chocolate, melted and slightly cooled

4 oz white chocolate, melted and slightly cooled

For the chocolate ganache topping:

6 oz heavy cream

6 oz semisweet chocolate, chopped

Chocolate shavings or cocoa powder for garnish

Instructions
 

Prepare the crust:

    Preheat your oven to 350°F (175°C). In a medium bowl, mix together the chocolate graham cracker crumbs, cocoa powder, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let it cool.

      Make the cheesecake filling:

        In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the sour cream and mix well. Beat in the eggs one at a time, followed by the vanilla extract.

          Incorporate the chocolates:

            Divide the cheesecake batter into three separate bowls. In the first bowl, mix in the melted semisweet chocolate. In the second bowl, add the melted milk chocolate. In the third bowl, blend in the melted white chocolate.

              Layer the filling:

                Pour the semisweet chocolate cheesecake mixture into the cooled crust, smoothing the top. Next, layer the milk chocolate cheesecake mixture over the first layer, followed by the white chocolate cheesecake mixture. Smooth the top again. Use a knife or skewer to gently swirl the mixtures together for a marbled effect if desired.

                  Bake the cheesecakes:

                    Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour to prevent cracking.

                      Prepare the ganache topping:

                        Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped semisweet chocolate, stirring until smooth and glossy. Let it cool slightly before pouring over the cooled cheesecake.

                          Chill and serve:

                            Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, garnish with chocolate shavings or a dusting of cocoa powder for an elegant touch.

                              Prep Time: 30 minutes | Total Time: 6 hours (includes cooling and chilling) | Servings: 12 slices