This vanilla cheesecake has a chocolate chip cookie crust, is filled with mini chocolate chips and is topped with a thick layer of chocolate ganache. Top with a few more chocolate chip cookies and you have this beautiful and decadent dessert that will quickly become one of your new favorites!

I decided to combine two of my favorite desserts for this post – chocolate chip cookies and cheesecake! The final product is DIVINE. Try it for yourself and you’ll see what I mean.

To make this cheesecake, you will first have to whip up a batch of chocolate chip cookie dough and pre-bake the cookie crust for about 10 minutes. Then you will make your cheesecake filling and pour it over the cookie crust. Pop it in the oven for 1-1.5 hours, then let it cool slowly and chill overnight. Once completely chilled you can garnish with chocolate ganache and additional chocolate chip cookies.

Here are a few of my cheesecake tips:

Use room temperature cream cheese & beat it well. Cold cream cheese will be harder to beat, which will leave lumps in your cheesecake. Make sure to take your cream cheese out of the fridge at least 2-3 hours before beginning baking.
Bake using a water bath. A water bath is simply a pan of hot water that is placed in the oven while baking. It adds moisture to the oven and helps to keep your cheesecake from cracking. A water bath also provides a more even bake.
Wrap the outside of your spring-form pan in aluminum foil. These pans are notorious for leaking. So avoid the smoky house and thoroughly cover the bottom and sides of your pan with aluminum foil.
Make sure that the cheesecake cools slowly. This will also help prevent cracking. I recommend turning the oven off when there is still a 2-inch jiggle in the middle of your cheesecake and then leaving the cheesecake in the oven until it reaches room temperature (at least an additional hour).

Tips for making this recipe:

Bake the chocolate chip cookie crust until it is JUST about done, the center will still look a little gooey. This will keep it from over-baking when you bake the cheesecake.
Use the rest of your cookie dough to make some mini cookies for topping your cheesecake! Bake them after you take the cheesecake out of the oven and use them to garnish the final product.

Now let’s get to making this delicious treat! See below for detailed ingredients and instructions.

Chocolate Chip Cookie Cheesecake

This vanilla cheesecake has a chocolate chip cookie crust, is filled with mini chocolate chips and is topped with a thick layer of chocolate ganache. Top with a few more chocolate chip cookies and you have a beautiful and decadent dessert that will become one of your new favorites!

Print Recipe

Prep Time 30

Cook Time 1 30

Resting Time 1

Total Time 1 2

Ingredients

For the Chocolate Chip Cookie Crust

¾ cup butter flavored shortening
1¼ cup light brown sugar packed
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1¾ cup all-purpose flour
1 teaspoon salt
¾ teaspoon baking soda
1½ cups semi-sweet chocolate chips

For the Cheesecake

32 ounces cream cheese 4 blocks, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
¼ cup sour cream
2 tablespoons all-purpose flour
¼ teaspoon salt
1 cup mini semi-sweet chocolate chips

For the Chocolate Topping

½ cup heavy cream
¾ cup semi-sweet chocolate chips

Instructions

To make the Chocolate Chip Cookie Dough Crust

Preheat oven to 375 degrees.
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the shortening and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
Add in milk, eggs and vanilla extract. Mix until combined. Scrape down the bowl once complete.
In separate bowl, whisk dry ingredients together (flour, baking soda, salt).
Add dry ingredients to wet ingredients in 4 portions. Mix until combined
Using a wooden spoon, mix in the chocolate chips.
Grease a 9-inch spring form cheesecake pan and line the bottom of the pan with a thick layer of cookie dough (about 1-inch). Wrap the outside of the pan in aluminum foil.
Bake the crust for 8-10 minutes, or until the edges begin to brown and the middle is still slightly gooey. Remove from oven and let cool while you prepare the cheesecake filling.
**Save the left over dough and make chocolate chip cookies to put on top of your cheesecake later.

To make the Cheesecake

Lower oven temp to 325 degrees.
Add 1-2 inches of warm water to a roasting pan and place on the bottom oven rack.
In a stand mixer fitted with the paddle attachment or a large bowl, beat cream cheese until smooth. Scrape down the bowl once complete.
Add sugar, sour cream, vanilla extract, flour and salt. Beat until smooth. Scrape down the bowl once complete.
Add in eggs, one at a time, beating after each addition.
Use a spoon or spatula to fold in mini chocolate chips.
Pour the filling over the chocolate chip cookie crust. Use a spatula to gently smooth out the filling.
Bake for 60-90 minutes, or until there is just a 2-3 inch jiggle at the middle of the cheesecake. Then turn off the oven and leave the cheesecake in the oven for at least an additional hour.
Remove the cheesecake from the oven and let it cool completely to room temperature, then place it in the fridge overnight to chill.

To make the Chocolate Topping

Heat heavy cream in a small pot on the stove until it is almost boiling, stirring occasionally to avoid burning it.
Once hot, but not boiling, turn off the stove and add the chocolate chips to the cream and stir constantly. Stir until smooth and let it cool for about 5 minutes.
Pour the ganache over the top of the cheesecake and lightly spread with a spoon or spatula.
Place the cheesecake back in the fridge until the chocolate sets, then serve.