Ingredients for Chocolate Cookie Cheesecake
- Cream Filled Chocolate Sandwich Cookies
- 6 tablespoons (3 ounces) unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- Semi Sweet Chocolate Chips
- Vanilla Extract
- 4 large eggs
- Chocolate Cream Filled Chocolate Sandwich Cookies
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How to Make Chocolate Cookie Cheesecake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine chocolate cookie crumbs and melted butter. Press firmly into the bottom of the prepared springform pan. Refrigerate while preparing the filling.
- In a large bowl, beat softened cream cheese and sugar together until smooth and creamy.
- Stir in melted chocolate and vanilla extract until well combined.
- Add eggs one at a time, beating on low speed after each addition just until incorporated. Be careful not to overmix.
- Gently fold in half of the chopped cookies.
- Pour the batter over the prepared crust and sprinkle the remaining chopped cookies evenly over the top.
- Place the springform pan on a baking sheet to catch any spills. Bake for 50-60 minutes, or until the center is almost set and the top is dull.
- Let the cheesecake cool in the pan on a wire rack for 10 minutes.
- Carefully run a thin knife around the edge of the pan to loosen the cheesecake from the sides.
- Let cool completely at room temperature for at least 1 hour before serving. Refrigerate for at least 2 hours to allow the cheesecake to fully set (though overnight chilling is not required).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
114g
Fat
113g
Carbs
10g
