Chocolate Cookie Cheesecake
Indulge in the ultimate dessert experience with this Chocolate Cookie Cheesecake – a creamy, decadent delight that combines the richness of cheesecake with the irresistible crunch of chocolate sandwich cookies. Featuring a buttery cookie crust, a velvety chocolate-infused filling, and optional whipped cream and chocolate shavings for garnish, this recipe is a chocoholic’s dream come true. Perfectly balanced with sour cream for a hint of tanginess, this luscious dessert is baked to perfection and chilled for maximum flavor. Whether you're serving it at a gathering or treating yourself to a slice of heaven, this show-stopping cheesecake is sure to impress. Perfect for special occasions or indulgent cravings, it's a dessert that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 3 pieces Large eggs
- 1.5 cups Semi-sweet chocolate chips
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (optional, for garnish)
- 0.25 cup Chocolate shavings or sprinkles (optional, for garnish)
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
Place the chocolate sandwich cookies in a food processor and pulse until they form fine crumbs. You can also crush them in a zip-top bag using a rolling pin if you don’t have a food processor.
Combine the cookie crumbs with the melted butter in a medium-sized bowl and mix until it resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. Set aside in the refrigerator while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and sugar together using a hand mixer or stand mixer until smooth and creamy.
Add the sour cream, eggs, and vanilla extract, and mix on low speed until fully combined. Be careful not to overmix as this can add too much air to the batter.
Melt the chocolate chips in a heatproof bowl in the microwave in 20-second intervals, stirring between each interval, until smooth and fully melted.
Allow the melted chocolate to cool slightly, then stir it into the cheesecake batter until it is fully incorporated.
Pour the cheesecake batter over the prepared cookie crust, smoothing the top with a spatula.
Place the springform pan on a baking tray and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool slowly for 1 hour. This helps prevent cracks on the surface.
Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Before serving, whip the heavy cream to soft peaks and spread or pipe it over the top of the cheesecake, if desired.
Garnish with chocolate shavings or sprinkles for an extra touch of elegance.
Slice and serve chilled. Enjoy your rich and decadent Chocolate Cookie Cheesecake!
Nutrition Facts
Calories |
8827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 664.5 g | 852% | |
| Saturated Fat | 392.2 g | 1961% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2089 mg | 696% | |
| Sodium | 3813 mg | 166% | |
| Total Carbohydrate | 681.4 g | 248% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 535.7 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1387 mg | 107% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1585 mg | 34% | |
*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.
