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A white plate holding a slice of Oreo crust cheesecake, layered with creamy cheesecake, rich chocolate mousse, and topped with smooth chocolate ganache. A bite is taken out of the slice.

Chocolate Mousse Cheesecake Pie

Yield: 8 servings
Prep Time: 1 hour 30 minutes
Cook Time: 50 minutes
Total Time: 2 hours 20 minutes

Ingredients

Crust:

  • 24 (310 g) Oreos or other chocolate-sandwich cookie, crushed to fine crumbs
  • 5 tablespoons (71 g) butter, melted

Cheesecake Filling:

  • 8 ounces (227 g) full-fat cream cheese, softened to room temperature
  • ½ cup (106 g) granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 cup (227 g) sour cream

Mousse:

  • 1 cup heavy cream, divided
  • 2 egg yolks
  • ½ cup (85 g) semisweet chocolate chips
  • ¼ cup (29 g) powdered sugar (optional - see note)

Ganache:

  • ½ cup (85 g) semisweet chocolate chips
  • 4 tablespoons (57 g) butter (see note!)
  • ¼ cup heavy cream
  • ½ teaspoon vanilla
  • 1 tablespoon powdered sugar (optional)

Instructions 

  • Preheat the oven to 325 degrees F.
  • For the crust, in a medium bowl, stir together the crushed Oreo cookies and melted butter until evenly combined.
  • Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate or 9-inch springform pan. Refrigerate while you make the filling.
  • For the filling, with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, blend together the softened cream cheese and granulated sugar until smooth.
  • Add the egg, egg yolk, and vanilla, and mix until combined.
  • Add the sour cream and mix until combined.
  • Spread the cheesecake filling over the crust and bake for 40 to 45 minutes, until the filling is mostly set (it's ok if the very center of the pie jiggles a bit, but most of the filling should be set).
  • Remove the pie from the oven and let it cool completely on a wire rack.
  • For the mousse, place the egg yolks in a small bowl and whisk until lightly combined.
  • Heat 1/2 cup cream in a small saucepan until just simmering.
  • While whisking vigorously, slowly pour a 3 to 4 of the hot cream into the egg yolks. Whisk until well-combined.
  • Pour the tempered egg yolks back into the saucepan with the remaining hot cream, whisking the whole time.
  • Return the saucepan to medium-low heat, and cook, stirring constantly, until the mixture bubbles and thickens, 1-2 minutes.
  • Remove from the heat and stir in the chocolate chips. Whisk until the mixture is smooth and the chocolate is completely melted. If you used bittersweet chocolate and/or would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar, to taste.
  • Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top.
  • Beat the remaining 1/2 cup cream to stiff peaks and fold the whipped cream into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate.
  • For the ganache, place the 1/2 cup chocolate chips in a small bowl.
  • Combine the butter and heavy cream in a saucepan over medium heat and cook until the butter is melted and the mixture is at a simmer.
  • Pour the hot cream mixture over the chocolate and stir until glossy and smooth.
  • Stir in the vanilla and powdered sugar, if using (add if you want the ganache a bit sweeter).
  • Spread the ganache over the mousse layer and refrigerate the pie for at least an hour or up to 24 hours before serving. Serve chilled.

Notes

Optional Powdered Sugar: You may not need or want the optional powdered sugar. It's added only if you would like the mousse and ganache layers a bit sweeter (which might be needed if you are using bittersweet chocolate rather than semisweet chocolate). I usually don't add the powdered sugar. 
Butter: Over the years, I've reduced the butter in the ganache layer to 2 tablespoons.