Chocolate Chip Cookie Cheesecake
This chocolate chip cookie cheesecake recipe ticks all the right boxes. It's easy to make and definitely grown-up, but still taps into your childhood cookie nostalgia.
Ingredients
- 2 cups chocolate chip cookie crumbs about 28 cookies
- 3 tablespoons sugar
- 5 tablespoons butter melted
filling:
- 8 ounces each cream cheese softened
- 1-1/4 cup sugar
- 3 tablespoons all-purpose flour
- 5 large eggs lightly beaten
- 2 large egg yolks lightly beaten
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 cup miniature semisweet chocolate chips
- 1 teaspoon grated orange zest
topping:
- 1 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 tablespoon chocolate chip cookie crumbs
Instructions
- In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.
- In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange zest. Pour into crust. Place pan on a baking sheet.
- Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.
- In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs.