Chocolate Chip Cookie Cheesecake
Creamy vanilla cheesecake baked over a crunchy chocolate chip cookie crust and finished with a chocolate drizzle and cookie crumbles.
Ingredients
Ingredients
- 2 cups crunchy chocolate chip cookies crushed
- 5 tablespoons unsalted butter melted
- 16 oz cream cheese softened
- 1/2 cup sour cream room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 2 large eggs room temperature
- 1 tablespoon all-purpose flour
- 1/2 cup mini chocolate chips
- 1/4 cup mini or regular chocolate chips
- 1 teaspoon vegetable oil or shortening
- Extra chocolate chip cookies crumbled, for garnish
Instructions
- Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Place the crunchy chocolate chip cookies in a food processor and pulse into fine crumbs, or seal in a zip-top bag and crush with a rolling pin.
- Transfer the cookie crumbs to a bowl and stir in the melted butter until the mixture resembles damp sand and is evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even layer.
- Bake the crust for 10 minutes, then remove from the oven and let cool slightly while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, with no lumps.
- Add the sour cream, granulated sugar, and vanilla bean paste, and mix until smooth, scraping down the sides and bottom of the bowl.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated and the mixture is smooth.
- Sprinkle the all-purpose flour over the batter and mix on low just until combined.
- Fold in the 1/2 cup mini chocolate chips with a spatula until evenly distributed.
- Pour the cheesecake batter over the cooled cookie crust and smooth the top with a spatula.
- Tap the pan firmly on the counter a few times to release any air bubbles from the batter.
- Bake the cheesecake for 40 to 45 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour.
- Remove the cheesecake from the oven and cool completely at room temperature.
- Cover the pan tightly with plastic wrap and refrigerate the cheesecake for at least 4 hours, or overnight, until fully chilled.
- Place the remaining 1/4 cup chocolate chips and the vegetable oil or shortening in a microwave-safe bowl and heat in 15-second intervals, stirring between each, until melted and smooth.
- Remove the chilled cheesecake from the fridge, release it from the springform pan, and transfer it to a serving plate.
- Drizzle the melted chocolate over the top of the cheesecake in thin ribbons.
- Garnish the top of the cheesecake with crumbled chocolate chip cookies, slice, and serve.
Notes
- Use full-fat cream cheese and sour cream for the best texture and flavor.
- Bring all dairy and eggs to room temperature before mixing to help prevent lumps and cracks.
- For clean slices, wipe the knife with a warm damp cloth between cuts.
- The cheesecake can be baked and chilled up to 3 days in advance; add the chocolate drizzle and cookie garnish just before serving.
- Bring all dairy and eggs to room temperature before mixing to help prevent lumps and cracks.
- For clean slices, wipe the knife with a warm damp cloth between cuts.
- The cheesecake can be baked and chilled up to 3 days in advance; add the chocolate drizzle and cookie garnish just before serving.