This recipe has 5 stars written across the top of the page in my little handwritten recipe notebook. My son has asked for it to be his birthday cake for at least the last three years.
It is creamy, decadent and absolutely delicious.
For the crust:
1 c. (5 oz) chocolate cookie crumbs (such as Oreo)
2 T. salted butter, softened
16 oz. cream cheese, softened (2 blocks)
1 c. white sugar
2 c. sour cream (16 oz. container)
3 large eggs
1 T. vanilla (I use Penzey’s)
1 1/2 to 2 c. semi-sweet or special dark chocolate chips
Preheat the oven to 360 degrees. Grab a 9 inch springform pan, a food processor (or blender) and a hand mixer. Also grab measuring cups, spoons and a spatula.
To prepare crust:
Crumb the cookies finely, using a blender or food processor. I used about 1 1/2 rows of Oreos this time. You can also sometimes find Oreo cookie crumbs in a box near the pre-made crusts. I scrape the white part out of the Oreo before I make the crumbs. Add the soft butter and blend until it is evenly mixed in. Press this mixture into the bottom of the 9 inch springform pan (with the sides attached). Refrigerate the crust while you make the filling.
To prepare the filling:
Beat the softened cream cheese smooth in a pretty large bowl with the hand mixer. Blend in the white sugar and sour cream. Don’t overbeat it, just get it blended together. (You will get a lot of cracks if you get too much air in the mix). Add the eggs and vanilla. Yes, it says one tablespoon of vanilla. Use it. Mix smooth. Stir in 1 to 1 1/2 c. of chocolate chips. Pour the filling into the crust. Sprinkle the rest of the chips on top. Bake 30 to 40 minutes and then turn the oven OFF and leave the cheesecake in the oven for one hour more. Set a timer so you don’t forget to get it out of the oven. Don’t ask me how I know this. Chill for at least 4 hours. Overnight chill is better.
Oh my gosh. It is SO good.
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