Description
Rich and indulgent cheesecake studded with mini chocolate chips — every bite is pure bliss!
Ingredients
oreo cookie crumb crust
- oreos, finely crushed 24 cookies
- butter, melted 4 tbsp (55 g)
chocolate chip cheesecake filling
- cream cheese, room temperature 32 oz (900 g)
- granulated sugar 1 c (200 g)
- all purpose flour 3 tbsp (22 g)
- salt ¼ tsp
- sour cream 1 c (240 g)
- vanilla extract 2 tsp
- eggs 3 large
- mini chocolate chips 1 c (180 g)
- plus an additional ¼ c (45 g) 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 shake 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.
- Category: dessert
- Method: baking
- Cuisine: american
Keywords: chocolate chip cheesecake