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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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Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate chip cheesecake, vanilla cheesecake
Prep Time: 20 minutes
Cook Time: 1 hour
Resting Time: 6 hours
Total Time: 7 hours 20 minutes
Servings: 16 slices

Equipment

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
  • 1/2 teaspoon salt
  • 3 eggs room temperature

For the chocolate chip layers

  • 2 cups chocolate chips any type

Instructions

How to make the Oreo crust

  • Preheat the oven to 325 degrees.
  • 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.
  • Combine the crushed cookies and melted butter. Mix until well combined.
  • 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.
  • Bake the crust for 10 minutes, then remove it from the oven and set aside.

How to make the cheesecake batter

  • 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.
  • 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.
  • Add sugar, vanilla extract, flour and salt. Beat on high until smooth. Scrape down the bowl once complete.
  • 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

  • Sprinkle 1 cup of chocolate chips throughout the bottom of the baked Oreo crust.
  • Spread the cheesecake batter evenly throughout the pan.
  • Sprinkle the remaining 1 cup of chocolate chips evenly over the top of the cheesecake batter.
  • 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.
  • 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.
  • 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.