Chocolate Chip Cheesecake II

Chocolate Chip Cheesecake II


"I have had others and this is the BEST! It has a chocolate crumb crust and is speckled with miniature chocolate chips."

Ingredients 1 h 15 m {{adjustedServings}} servings 428 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs and butter. Press onto bottom of 9 inch springform pan. Bake in preheated oven for 10 minutes.
  2. In large bowl combine cream cheese, sugar, and flour. Mix at medium speed until well blended. Stir in eggs one at a time. Blend in sour cream and vanilla. Stir in chocolate chips. Pour batter over baked crust.
  3. Bake in preheated oven for 55 minutes. Allow to cool completely before removing from pan. Store in refrigerator.
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Reviews 50

  1. 61 Ratings


I baked this for a pre-prom dinner for my son, his date, and another couple. I wanted it to be perfect - and it was awesome! I bought two pre-made chocolate crumb pie shells to use as the crust. I buttered the sides and the bottom of the springform pan before pressing the crumbs/butter mixture in the pan. I used two premade crusts in order to have my crust go up the sides of the cheesecake. All my cheesecake ingredients were at room temp. I researched (on this site) how to bake it in a water bath...check the article by Jennifer Anderson. I so hoped it would not have a crack when it was baked, but there was one (just one) and so I used a hot,wet knife to rub on top until the crack was gone. I kept the cake wrapped in the fridge for two days. On the day of the prom, I took it out of the springform pan, and prior to serving it, I sprinkled oreo crumbs on top and placed oreos (cut in half) around the edges. I cannot tell you how wonderful this looked and tasted. It's not easy to totally wow teenagers, but this did the trick. Thank you, Kristy!


The only reason this doesn't get 5 stars is the base ingredients as written are not enough to cover the pan. I had to double the amount to get a decent base. That aside this is an excellent cheesecake that went down very well on Christmas Day. Thanks.


This was fabulous! I did add more cookie crumbs for the base, as well as butter to accommodate. I also melted some semi-sweet chocolate and marbled the top. My guests LOVED it! I will definitely be making this again.