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Chocolate Chip Cheesecake

This creamy vanilla cheesecake has an Oreo crust and chocolate chip base, then is topped with more chocolate chips!
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 6 hours
Total Time 7 hours 20 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Oreo crust
  • 24 Oreos finely crushed
  • 5 tablespoons butter melted
For the cheesecake
  • 32 ounces cream cheese 4 bricks, softened
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 eggs room temperature
For the chocolate chip layers
  • 2 cups chocolate chips any type

Equipment

  • 9" spring form pan
  • Hand or stand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • silicone spatula

Method
 

How to make the Oreo crust
  1. Preheat the oven to 325 degrees.
  2. Use a food processor to finely crush the Oreo cookies. If you don't have a food processor, you can also place the cookies in a gallon bag and use a rolling pin to crush the cookies.
  3. Combine the crushed cookies and melted butter. Mix until well combined.
  4. Press the crust mixture throughout the bottom of a well-greased 9-inch spring form pan. You can use your fingers or the back of a measuring cup to press the mixture throughout the pan.
  5. Bake the crust for 10 minutes, then remove it from the oven and set aside.
How to make the cheesecake batter
  1. Add 1-2 inches of warm water to a roasting pan or large rimmed cookie sheet and place on the bottom oven rack. Allow it to heat up for 5-10 minutes before baking your cheesecake.
  2. In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
  3. Add sugar, vanilla extract, flour and salt. Beat on high until smooth. Scrape down the bowl once complete.
  4. Add in the eggs and beat on low-medium speed until fully combined. Do not over beat. Scrape down the bowl once complete.
How to assemble and bake the cheesecake
  1. Sprinkle 1 cup of chocolate chips throughout the bottom of the baked Oreo crust.
  2. Spread the cheesecake batter evenly throughout the pan.
  3. Sprinkle the remaining 1 cup of chocolate chips evenly over the top of the cheesecake batter.
  4. Bake for 60-75 minutes, or until there is a 3-4 inch jiggle in the center. Then turn off the oven and leave the cheesecake in the oven for another 1-2 hours or until the oven has cooled to room temperature.
  5. Remove the cheesecake from the oven and let it cool completely to room temperature (another 1-2 hours), then place it in the refrigerator overnight to set.
  6. Remove the spring form once the cheesecake has cooled to room temperature or after chilling overnight. Run a butter knife around the edges of the pan to loosen it first.