Chocolate Chip Cheesecake With Oreo Cookie Crust

READY IN: 6hrs 22mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 1 12
    cups crushed Oreo cookies (or use 15 sandwich cookies)
  • 2 12
    tablespoons melted butter
  • 1
    (12 ounce) package miniature chocolate chips, divided (or use 2 cups)
  • FILLING
  • 2
    (8 ounce) packages cream cheese, softened
  • 10
    tablespoons sugar (1/2 cup plus 2 tablespoons)
  • 3
    teaspoons vanilla
  • 2
    large eggs
  • 2
    tablespoons flour
  • 34
  • 12
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DIRECTIONS

  • Set oven to 300°F.
  • Prepare an ungreased 9-inch springform baking pan (or you may bake in a 13 x 9-inch baking pan, see heading for baking times).
  • For the crust; in a bowl mix together crushed cookie crumbs with melted butter until combined; press into the bottom of the springform pan.
  • Sprinkle 1 cup mini chocolate chips over the crust.
  • For the filling; in a large bowl using an electric mixer at medium speed beat cream cheese, sugar and vanilla until well combined and smooth.
  • Add in eggs and flour, then beat until combined.
  • Add/beat in evaporated milk and sour cream.
  • Pour the mixture into the pan over the crust.
  • Sprinkle the top with remaining 1 cup mini chocolate chips.
  • Bake at 300°F for 25 minutes.
  • Remove and cover loosely with foil then return to oven to bake an additional 30-40 minutes or until the edges are set but the center still moves slightly (do not over bake!).
  • IMMEDIATELY place in the refrigerator and chill for a minimum of 5 hours or until firm.
  • Remove from the springform pan.
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