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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 Method

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

Method
 

To make the Chocolate Chip Cookie Dough Crust
  1. Preheat oven to 375 degrees.
  2. 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.
  3. Add in milk, eggs and vanilla extract. Mix until combined. Scrape down the bowl once complete.
  4. In separate bowl, whisk dry ingredients together (flour, baking soda, salt).
  5. Add dry ingredients to wet ingredients in 4 portions. Mix until combined
  6. Using a wooden spoon, mix in the chocolate chips.
  7. 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.
  8. 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.
  9. **Save the left over dough and make chocolate chip cookies to put on top of your cheesecake later.
To make the Cheesecake
  1. Lower oven temp to 325 degrees.
  2. Add 1-2 inches of warm water to a roasting pan and place on the bottom oven rack.
  3. In a stand mixer fitted with the paddle attachment or a large bowl, beat cream cheese until smooth. Scrape down the bowl once complete.
  4. Add sugar, sour cream, vanilla extract, flour and salt. Beat until smooth. Scrape down the bowl once complete.
  5. Add in eggs, one at a time, beating after each addition.
  6. Use a spoon or spatula to fold in mini chocolate chips.
  7. Pour the filling over the chocolate chip cookie crust. Use a spatula to gently smooth out the filling.
  8. 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.
  9. 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
  1. Heat heavy cream in a small pot on the stove until it is almost boiling, stirring occasionally to avoid burning it.
  2. 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.
  3. Pour the ganache over the top of the cheesecake and lightly spread with a spoon or spatula.
  4. Place the cheesecake back in the fridge until the chocolate sets, then serve.