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.
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Recipe Information
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)
Instructions
Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly moistened.
Press the cookie mixture firmly into the bottom of the prepared springform pan. Set aside.
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.
Add the vanilla extract and mix until incorporated.
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.
Fold in the sour cream until fully incorporated, then gently stir in the mini chocolate chips.
Pour the cheesecake batter over the prepared crust, spreading it evenly.
Optionally, sprinkle the top of the cheesecake with extra mini chocolate chips for added texture and flavor.
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.
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.
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.
Before serving, release the cheesecake from the springform pan, slice, and enjoy!
Nutrition Facts
Calories |
6694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.9 g | 609% | |
| Saturated Fat | 272.7 g | 1364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1612 mg | 537% | |
| Sodium | 3469 mg | 151% | |
| Total Carbohydrate | 574.4 g | 209% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 457.6 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1310 mg | 101% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1563 mg | 33% | |
*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.
