Ingredients
Oreo Cookie Crumb Crust
- 24 oreo cookies, finely crushed
- 4 tablespoons (55 grams) unsalted butter, melted
Chocolate Chip Cheesecake Filling
- 32 ounces (900 grams) full-fat cream cheese, room temperature
- 1 cup (200 grams) granulated sugar
- 3 tablespoons (22 grams) all purpose flour
- ¼ teaspoon kosher salt
- 1 cup (240 grams) sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup (180 grams) mini chocolate chips plus an additional ¼ cup (45 grams) for topping
Instructions
Oreo Cookie Crumb Crust
- Preheat oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
- In a small bowl combine the finely crushed oreos and melted butter. Mix until completely coated. Firmly press the mixture into the bottom of the pan to form the crust.
- Bake for 10 minutes, then remove and let cool.
Chocolate Chip Cheesecake Filling
- Beat the room temperature cream cheese in a mixing bowl until completely smooth.
- Add the sugar, flour and salt. Continue beating until smooth.
- Mix in the sour cream and vanilla extract.
- Add the eggs one at a time, beating after each addition until just combined. Don’t overmix here!
- Gently fold in 1 cup (180 g) of mini chocolate chips.
- Pour the cheesecake batter into the cooled crust. Sprinkle an additional ¼ cup (45 g) of mini chocolate chips over the top.
- With the oven still at 325°F (160°C), place the cheesecake on the center rack. To safeguard against any batter leaking, you can also place the cheesecake on a foil-lined pan. Bake for 30 minutes.
- Reduce heat to 250°F (120°C). Bake for 40 minutes or until the edges are mostly set but the center is still quite wobbly if you gently move the pan.
- Turn off the oven and crack the oven door 2 inches (5 cm). Let the cheesecake sit in the warm oven for another 30 minutes.
- Remove the cheesecake from the oven and allow to cool at room temperature for 2 hours. Transfer to the refrigerator for at least 6 hours before releasing from the springform pan and serving.
Notes
Storing: Leftover cheesecake will keep in an airtight container in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 3 months.
Keywords: chocolate chip cheesecake