Ingredients for Chocolate Chip Cheesecake With Oreo Cookie Crust
- Oreo Cookies
- Butter
- Miniature Chocolate Chips
- 16 ounces cream cheese (two 8-ounce packages), softened
- ¾ cup granulated sugar (or ½ cup for a less sweet filling)
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1 (12-ounce) can evaporated milk
- 8 ounces sour cream
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How to Make Chocolate Chip Cheesecake With Oreo Cookie Crust
- Preheat oven to 300°F (150°C).
- Prepare a 9-inch ungreased springform pan.
- **Make the crust:**
- In a medium bowl, combine 1 ½ cups crushed Oreo cookies and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of the prepared springform pan.
- Sprinkle 1 cup mini chocolate chips evenly over the crust.
- **Make the filling:**
- In a large bowl, beat 16 ounces cream cheese, ¾ cup granulated sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth and creamy.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add 2 tablespoons all-purpose flour and mix until just combined. Do not overmix.
- Stir in 1 (12-ounce) can evaporated milk and 8 ounces sour cream until smooth.
- Pour the filling over the crust.
- Sprinkle the remaining 1 cup mini chocolate chips over the top.
- Bake for 25 minutes at 300°F (150°C).
- Remove from oven, cover loosely with foil, and return to the oven to bake for an additional 30-40 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Remove from oven and let cool completely on a wire rack.
- Once cool, refrigerate for at least 5 hours, or preferably overnight, before serving.
- Carefully remove the cheesecake from the springform pan before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
129g
Fat
77g
Carbs
15g
