Chocolate Cookie Cheesecake

Chocolate Cookie Cheesecake

315

"I don't know what to say about this recipe other than it is decadent and addictive."

Ingredients

11 h {{adjustedServings}} servings 753 cals
Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 753 kcal
  • 38%
  • Fat:
  • 52 g
  • 80%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
  2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
  4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

315
  1. 416 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Thank you for this great recipe. I continue to enjoy my leftovers! My suggestions-I think that the oreo cookie crumbs for the crust caused the crust to be gooey (probably a function of the white...

Absolutely phenomenal cheesecake recipe! I had a 9" pan, not 10", so I baked it for 55 minutes (not 45), then for 8 minutes (not 7) once sour cream was put on. I did leave out cinnamon in the c...

This is a very good cheesecake..but I need help on what I did that made the cheesecake hard to slice...the chocolate topping was hard to cut through and didn't slice very well..should I have lef...