Best Ever Chocolate Ripple Cheesecake


  • for 8 servings
  • 24 chocoláte sándwich cookies
  • 4 táblespoons  unsálted butter, melted
  • 32 oz  creám cheese, 4 páckáges (900 g)
  • ¾ cup  sugár (150 g)
  • 1 teáspoon  vánillá extráct
  • 4 cups  heávy creám (960 mL)
  • 1 ½ táblespoons  gelátin powder
  • 2 cups  semi sweet chocoláte, melted, divided (340 g)


  1. Pláce cookies into á ziplock bág ánd crush using á rolling pin until fine crumbs form.
  2. Pour cookie crumbs into á bowl with melted butter ánd mix until well combined.
  3. Pour crust mixture into á 9-inch (23 cm) springform cáke pán. Use á meásuring up to press the cookies to form án even báse. Cover ánd chill in the refrigerátor for át leást 20 minutes.
  4. In á lárge bowl, whisk together creám cheese, sugár ánd vánillá until smooth.
  5. Heát the heávy creám until hot, then ádd the gelátin ánd let it rest for 1 minute.
  6. Slowly whisk in the heávy creám into the creám cheese until smooth.
  7. Working quickly, divide the cheesecáke bátter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in á second, 2½ cups (600 ml) in the third, ánd 1 cup (240 ml) in the fourth.
  8. In the second bowl, whisk in 1 táblespoon of melted chocoláte. In the third bowl, whisk in 3 táblespoons of melted chocoláte, ánd in the fourth bowl, whisk in 2 táblespoons of chocoláte. Eách bowl should váry in color from one ánother.
  9. To ássemble the cheesecáke, slowly pour the contents of bowl 1 into the center of the pán. Once bátter hás spreád repeát with the remáining bowls in numericál order. If your bowls háve sát out too long, ánd áren’t liquidy, microwáve for 30 seconds before pouring.
  10. Cover the top of the pán tightly with plástic wráp ánd chill for 4 hours or overnight in the fridge before serving.
  11. Enjoy!

This article and recipe adapted from this site