Triple Layer Chocolate Granite Cheesecake is proof that what matters most is not our failures, but how we respond to them (life lessons from the kitchen – ha!).  I made this cheesecake over and over and even though the flavor and texture were perfect, I could not get rid of the crack across the top of the baked cheesecake.  So, I decided to create a chocolate ganache layer to pour over the top.  Not only did the ganache hide any cracks, but it made also this cheesecake the best one I’ve ever had. So maybe the lesson is more about hiding our failures – ha!  But I sure am grateful for all of those cracked cheesecakes that pushed me to create something even better. And luckily I’ve now learned how to eliminate the crack on a baked cheesecake.  

Here’s how it’s made!

The Crust

Start by processing Oreo cookies in a food processor and combining them with a few tablespoons of melted butter.

Press the mixture into the bottom, and about 1″ up the sides, of a springform pan.  I like to use the bottom of a measuring cup to make quick work of the process.

It doesn’t have to be perfect, just aim for roughly even crust along the bottom and sides.

**The Secret**

I’m glad I developed the ganache to pour over this cheesecake BEFORE I realized that elminating the crack along the top of a baked cheesecake is as easy as letting the ingredients come to room temperature and not beating too much air into the batter.

Start with room temperature cream cheese and combine it with sugar, just until mixed (about 2 minutes).  You don’t want to mix too much air into the batter, or the cheesecake will crack when it bakes.

Also, reduced fat cream cheese has its place – but this isn’t it.  You’re having cheesecake, you might as well go all the way and use the good stuff!

To this mixture add room temperature eggs, sour cream, and vanilla. Again, mix just until well incorporated and no lumps remain.  You don’t want too much air in the batter.

Time to Layer

Pour roughly half of the batter into the bottom of your prepared springform pan.

Melt 2 ounces of semi sweet chocolate, let it cool briefly, and add to the remaining batter.

Pour the chocolate layer over the vanilla layer. It’s not going to be perfect, and that’s just fine!  Just carefully spread it from edge to edge – the best you can!

Bake for 50 minutes, remove from oven, and let cool on a wire rack until room temperature.  See, no cracks!

As the cheesecake cools, the top will sink a little and create a nice place for the ganache to sit.

The Ganache

My favorite part of this cheesecake is the ganache, it really takes this dessert to a whole new level!  And it’s so easy to make!

Combine cream, butter, chopped chocolate, and Lyle’s Golden Syrup (or corn syrup) in a small measuring cup and microwave in 20 second intervals until melted.

Let cool 10 minutes and pour over the top of the cheesecake.  Gently spread it with a icing spatula.

Cover and let chill overnight before serving. It’s worth the wait!!

Garnish with whipping cream and mini chocolate chips!

Triple Layer Chocolate Granite Cheesecake

Crust:
24 Oreo, processed in food processor (regular, not double stuff)
2 tablespoons salted butter, melted

Filling:
3 (8 ounce) packages full fat cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1/2 cup full fat sour cream, room temperature
1 teaspoon vanilla
2 ounces semi-sweet chocolate bar, melted (I like the Ghirardelli brand)

Ganache:
6 ounces semi-sweet chocolate bar, melted
1/2 cup heavy whipping cream
1/4 cup salted butter
2 tablespoons Lyle’s Golden Syrup (or corn syrup)

Directions

1. Mix cookie crumbs and melted butter. Press cookie crumbs at the bottom of a 9″ springform pan.

2. Combine cream cheese and sugar until fluffy. Add eggs, sour cream, and vanilla. Mix until smooth.* Pour half of the mixture into the crumb-lined pan.

3. Melt 2 ounces of chocolate (cool slightly) and add to the remaining cream cheese mixture. Drizzle chocolate mixture over vanilla layer in pan. Bake at 300 for 50 minutes or until set. Let cool until room temperature. Frost with ganache and chill overnight (covered) before serving.

1. Heat all ingredients slowly in the microwave – in 20 second intervals.

2. Stir to combine until mixture is smooth and chocolate is melted.

3. Let cool 10 minutes, stirring occasionally; pour over the top of the cheesecake. Cover and chill overnight before serving. It’s worth the wait! Garnish with whipping cream and mini chocolate chips. Enjoy!

*Avoid over-mixing, so that not much air is incorporated into the batter. This will keep the baked cheesecake from cracking. See pictures above.