👩🍳 Directions
1 Prep the Crust
Preheat your oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
In a bowl, mix the crushed cookies with melted butter until fully combined. Press firmly into the bottom of the pan to create an even crust. Bake for 10 minutes, then let cool slightly.
2 Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and lump-free. Add sugar, sour cream, and vanilla extract. Beat in the eggs one at a time, mixing gently to avoid overbeating.
Fold in the melted white chocolate for that subtle, creamy sweetness.
3 Bake the Cheesecake
Pour the cheesecake filling over the prepared crust. Smooth the top and bake for 55 minutes, or until the center is just set and slightly jiggly. Turn off the oven and let the cake sit with the door ajar for an hour. Then cool completely and refrigerate for at least 4 hours or overnight.
4 Make the Ganache
Heat the heavy cream in a small saucepan until just simmering. Pour it over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Pour the ganache over the chilled cheesecake, allowing it to gently spread to the edges.
5 Decorate and Serve
Pipe or spoon whipped cream on top. Garnish with chocolate curls, chopped bars, or cookie pieces for a dramatic finish.
6 Slice and Enjoy—Twice!
Serve chilled and treat yourself to not just one, but two heavenly slices of this triple chocolate delight. Because with a cheesecake this good, one slice just won’t do.
💡 Pro Tip:
Swap the semi-sweet chocolate for dark or milk chocolate in the ganache, depending on your preference. For a fruity twist, serve each slice with fresh strawberries or raspberries—the tartness perfectly balances the rich chocolate flavor.
