Ingredients
Scale
For the Cookie Crust:
- 1 ½ cups all-purpose flour
- 1 cup chocolate chips
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup sour cream
- ¼ cup all-purpose flour
- ½ cup chocolate chips (optional, for folding into the cheesecake)
For Decoration (optional):
- Chocolate drizzle
- Crumbled chocolate chip cookies
Instructions
- Preheat Oven:
Preheat your oven to 325°F (165°C). Grease and line a 9-inch springform pan with parchment paper. - Make the Cookie Crust:
- In a medium mixing bowl, combine softened butter and sugar. Cream together until light and fluffy.
- Add the egg and vanilla extract, and mix until fully incorporated.
- Stir in the flour and mix until combined. Fold in the chocolate chips.
- Press the cookie dough evenly into the bottom and up the sides of the prepared springform pan.
- Bake for 10-12 minutes, or until lightly golden. Remove from oven and let it cool completely.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and fluffy. Scrape down the sides of the bowl as needed.
- Add sugar and beat until well combined.
- Add the eggs one at a time, mixing each in fully before adding the next.
- Stir in the vanilla extract, sour cream, and flour until smooth.
- Gently fold in ½ cup of chocolate chips, if desired.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled cookie crust. Smooth the top with a spatula.
- Bake the cheesecake in a water bath to prevent cracks: Wrap the springform pan with heavy-duty aluminum foil to ensure no water seeps in. Place the pan in a larger baking dish and fill the outer dish with hot water halfway up the sides of the springform pan.
- Bake for 55-65 minutes, until the center is almost set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Cool and Chill:
- After 1 hour, remove the cheesecake from the oven and let it cool to room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
- Decorate and Serve:
- Before serving, drizzle with melted chocolate and sprinkle with crumbled chocolate chip cookies for a finishing touch.
- Slice and enjoy!
Notes
- Room Temperature Ingredients: For the creamiest cheesecake, make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps achieve a smooth and lump-free batter.
- Water Bath: The water bath is key to preventing cracks. Make sure your springform pan is tightly sealed with foil to prevent water from seeping in.
- Make-Ahead: This cheesecake can be made a day ahead and kept in the fridge. It actually tastes better after it’s had time to set and chill.
- Storage: Store leftovers in the fridge for up to 5 days. You can freeze the cheesecake for up to 2 months—wrap it tightly in plastic wrap and foil before freezing, and thaw overnight in the fridge.