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Chocolate Cookie Cheesecake

I used to think cheesecake sounded intimidating, but since I started making them I can’t stop! This simple but special cookie-topped version will make your family feel fussed over. —Rose Yoder, Middlebury, Indiana
  • Total Time
    Prep: 15 min. Bake: 1 hour + chilling
  • Makes
    12 servings

Ingredients

  • 1-1/2 cups crushed cream-filled chocolate sandwich cookies (about 20 cookies)
  • 2 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature, lightly beaten
  • 15 coarsely chopped cream-filled chocolate sandwich cookies (about 2-1/4 cups), divided

Directions

  • In a large bowl, combine crushed cookies and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies.
  • Place on a baking sheet. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts
1 slice: 505 calories, 33g fat (18g saturated fat), 134mg cholesterol, 425mg sodium, 44g carbohydrate (30g sugars, 1g fiber), 8g protein.
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