Chocolate Chip Cheesecake with Oreo Cookie Crust

Indulge in the ultimate dessert experience with this decadent Chocolate Chip Cheesecake with Oreo Cookie Crust! Featuring a rich and creamy cheesecake filling studded with mini chocolate chips, this luscious treat sits atop a buttery, chocolatey Oreo crust that adds the perfect crunch. The recipe combines the tangy creaminess of sour cream with the sweetness of chocolate for a perfectly balanced flavor profile. Topped with extra mini chocolate chips for added sweetness and texture, this cheesecake is a show-stopping centerpiece for any occasion. With an easy-to-follow process, including foolproof tips to prevent cracking, this dessert is guaranteed to impress your family and guests. Perfect for chocolate lovers and cheesecake fans alike, this recipe is an irresistible fusion of classic flavors, ideal for holidays, birthdays, or any time you crave something extraordinary.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 24 pieces Oreo cookies (crushed into crumbs)
• 6 tablespoons Unsalted butter (melted)
• 24 ounces Cream cheese (softened)
• 1 cup Granulated sugar
• 2 teaspoons Vanilla extract
• 3 large Eggs
• 1 cup Sour cream
• 1.5 cups Mini chocolate chips
• 0.25 cup Extra mini chocolate chips (for topping, optional)

Directions

Step 1

Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.

Step 2

In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly moistened.

Step 3

Press the cookie mixture firmly into the bottom of the prepared springform pan. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, using a handheld or stand mixer on medium speed.

Step 5

Add the vanilla extract and mix until incorporated.

Step 6

One at a time, add the eggs, mixing on low speed after each addition until just combined. Avoid over-mixing to prevent cracks in the cheesecake.

Step 7

Fold in the sour cream until fully incorporated, then gently stir in the mini chocolate chips.

Step 8

Pour the cheesecake batter over the prepared crust, spreading it evenly.

Step 9

Optionally, sprinkle the top of the cheesecake with extra mini chocolate chips for added texture and flavor.

Step 10

Place the springform pan on a baking sheet to catch any leaks, and bake in the preheated oven for 60-65 minutes, or until the edges are set but the center is still slightly jiggly.

Step 11

Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent sudden temperature changes that may cause cracks.

Step 12

Remove the cheesecake from the oven and run a knife along the edge to loosen it from the pan. Let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight for the best results.

Step 13

Before serving, release the cheesecake from the springform pan, slice, and enjoy!

Nutrition Facts

Serving size	(1809.3g)

Amount per serving	% Daily Value*
Calories	6693.9

Total Fat 474.9g	0%
Saturated Fat 272.7g	0%
Polyunsaturated Fat g
Cholesterol 1612.3mg	0%
Sodium 3469.2mg	0%
Total Carbohydrate 574.4g	0%
Dietary Fiber 22.0g	0%
Total Sugars 457.6g
Protein 93.0g	0%

Vitamin D 123IU	0%
Calcium 1309.8mg	0%
Iron 23.6mg	0%
Potassium 1563.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.6%

Protein: 5.4%

Carbs: 33.1%