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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 minutes
Cook Time 1 hour 30 minutes
Resting Time 1 day
Total Time 1 day 2 hours

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.