Name: Chocolate Chip Cookie Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 cups chocolate chip cookie crumbs (about 28 cookies) -; 3 tablespoons sugar -; 5 tablespoons butter, melted -; Filling: -; 5 packages (8 ounces each) cream cheese, softened -; 1-1/4 cup sugar -; 3 tablespoons all-purpose flour -; 5 large eggs, lightly beaten -; 2 large egg yolks, lightly beaten -; 1/4 cup sour cream -; 1/2 teaspoon vanilla extract -; 1 cup miniature semisweet chocolate chips -; 1 teaspoon grated orange zest -; Topping: -; 1 cup sour cream -; 2 tablespoons sugar -; 1 teaspoon vanilla extract -; 1 tablespoon chocolate chip cookie crumbs -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Chip Cookie Cheesecake

1. 2 cups chocolate chip cookie crumbs (about 28 cookies) -

2. 3 tablespoons sugar -

3. 5 tablespoons butter, melted -

4. Filling: -

5. 5 packages (8 ounces each) cream cheese, softened -

6. 1-1/4 cup sugar -

7. 3 tablespoons all-purpose flour -

8. 5 large eggs, lightly beaten -

9. 2 large egg yolks, lightly beaten -

10. 1/4 cup sour cream -

11. 1/2 teaspoon vanilla extract -

12. 1 cup miniature semisweet chocolate chips -

13. 1 teaspoon grated orange zest -

14. Topping: -

15. 1 cup sour cream -

16. 2 tablespoons sugar -

17. 1 teaspoon vanilla extract -

18. 1 tablespoon chocolate chip cookie crumbs -

How to cook deliciously - Chocolate Chip Cookie Cheesecake

1. Stage

In a large bowl, combine the cookie crumbs and sugar and then stir in the melted butter. Press the crumb mixture evenly into the bottom of a greased 9 inch springform pan and about 2 inches up the sides. Set the prepared pan aside.

2. Stage

In another large mixing bowl, beat the cream cheese, sugar and flour until they’re smooth and thoroughly mixed. Add the eggs and egg yolks, and beat the mixture on low until the eggs are just combined. Stir in the sour cream and vanilla, then fold in the chocolate chips and orange zest. Pour the filling into the prepared crust, then place the pan on a baking sheet.

3. Stage

Bake the cheesecake at 325°F for 65 to 75 minutes, or until the center is almost set but still slightly wobbly. Remove the cheesecake from the oven and let it stand for 5 minutes.

4. Stage

In a small bowl, combine the sour cream, sugar and vanilla until they’re smooth. Spread the topping evenly over the cheesecake and return it to the oven for another eight minutes. Remove it from the oven again and let it cool on a wire rack for 10 minutes.

5. Stage

Carefully run a knife around the inside of the pan’s edge to loosen the cheesecake from the sides. Cool the cheesecake for one hour longer and then refrigerate it overnight. Garnish the top with the remaining cookie crumbs before serving.