Introduction

Chocolate Chip Cookie Cheesecake is the perfect indulgent treat that combines two beloved desserts into one. With a crunchy cookie crust and creamy cheesecake packed with chocolate chips, it’s a crowd-pleaser that’s surprisingly easy to make.

This image shows a cheesecake with three clear layers on a white plate with a decorative edge. The bottom layer is a thick, dark brown crumb crust. The middle layer is a thick, creamy white cheesecake filled with small, evenly spread dark chocolate chips. The top layer is a smooth, light caramel-colored glaze. On top of the cake, there are six swirls of white whipped cream, each topped with several dark chocolate chips, and many dark chocolate chips scattered evenly around the top near the whipped cream. A slice has been cut out, showing the inside layers and texture clearly. The scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crunchy chocolate chip cookies (such as Chips Ahoy), crushed
5 tablespoons unsalted butter, melted
16 oz (2 blocks) cream cheese, softened
½ cup sour cream, room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 tablespoon all-purpose flour
½ cup mini chocolate chips
¼ cup mini or regular chocolate chips (optional, for topping)
1 teaspoon vegetable oil or shortening (optional, for topping)
Extra chocolate chip cookies, crumbled (optional, for garnish)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Step 2: Crush the chocolate chip cookies in a food processor or place them in a zip-top bag and smash with a rolling pin until finely ground.
Step 3: Mix the crushed cookies with the melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan.
Step 4: Bake the crust for 10 minutes, then let it cool slightly while preparing the filling.
Step 5: In a large mixing bowl, beat the cream cheese until smooth and fluffy using a hand or stand mixer.
Step 6: Add the sour cream, sugar, and vanilla extract to the cream cheese and mix until combined.
Step 7: Beat in the eggs one at a time on low speed to avoid overmixing.
Step 8: Sprinkle in the flour and mix just until incorporated. Fold in the mini chocolate chips with a spatula.
Step 9: Pour the cheesecake filling over the cooled crust and smooth the top. Tap the pan gently on the countertop to release any air bubbles.
Step 10: Bake for 40-45 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan.
Step 11: Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
Step 12: Remove the cheesecake from the oven and let it cool completely at room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
Step 13: (Optional) For the topping, melt the chocolate chips with vegetable oil in the microwave in 15-second increments, stirring in between until smooth.
Step 14: Drizzle the melted chocolate over the chilled cheesecake and garnish with crumbled cookies or extra mini chocolate chips.

Tips & Variations

Use a springform pan with parchment for easy removal and cleaner edges.
Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
Try swapping crunchy chocolate chip cookies with peanut butter or oatmeal cookies for a different crust flavor.
To prevent cracks, avoid overmixing and do not open the oven door during baking.
For extra richness, add a splash of espresso powder to the filling—it enhances the chocolate flavor without being overpowering.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended as it changes the texture.

How to Serve

The image shows a round, three-layered dessert cake on a metal cake stand. The bottom layer is a thick, crumbly brown crust. The middle layer is a creamy, pale beige filling with numerous small dark chocolate chips scattered inside. The top layer is decorated with swirls of white whipped cream evenly spaced around the edge. The center and swirls are generously covered with dark chocolate chips. The background surface has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a food processor?

Yes, simply place the cookies in a sturdy zip-top bag and crush them thoroughly with a rolling pin or a heavy object until finely ground.

Why does my cheesecake crack on top?

Cracks often form when the batter is overmixed or baked at too high a temperature. Make sure to mix gently and bake at 325°F (163°C). Cooling the cheesecake gradually in the oven with the door ajar also helps prevent cracks.