Chocolate Cookie Cheesecake

307 Reviews 101 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    11 h
Millie Ellis
Recipe by  Millie Ellis

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

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Adjust Servings

Original recipe yields 14 servings



  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!

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Reviews (307)

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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 center). Next time I will use chocolate Teddy Grahams or another plain chocolate cookie to avoid this. Also, the recipe calls for 1 1/2 Cups of cookie crumbs to be added after 1/3 of the batter is ptu in the crust. If you read the instructions however, you should add cookie pieces. This makes a HUGE difference, because the cookie pieces (the bigger the better) are what make this cheesecake so good. It's yummy to bite into a piece of cake and get a cookie surprise. Overall, a great cheesecake. Will add to my recipe book!



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 crust. I also put a large stainless steel bowl over the cheesecake once I took it out of the oven (had read that it helped maintain moisture while it cooled) till it was completely cooled. It came out perfect,and just like other reader's attested, was gobbled up by all. I will make this over and over again.



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 left out some chocolate? It was very heavy on top! Also, do you let the cheesecake cool before putting sour cream on? It was very good and it looked good until I sliced it..Please tell me what I can do to make it easier to slice..THANKS

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Amount Per Serving (14 total)

  • Calories
  • 753 cal
  • 38%
  • Fat
  • 52 g
  • 80%
  • Carbs
  • 62.9 g
  • 20%
  • Protein
  • 11.2 g
  • 22%
  • Cholesterol
  • 181 mg
  • 60%
  • Sodium
  • 348 mg
  • 14%

Based on a 2,000 calorie diet



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