Chocolate Chip Cookie Cheesecake

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Preparation time: 20 minutes
Cooking time: 70 minutes plus chilling

Difficulty: Easy - for beginners
Serves: 12-14 servings


•2 cups chocolate chip cookie crumbs (about 28 cookies)
•3 tablespoons sugar
•5 tablespoons butter, melted

•5 packages (8 ounces each) cream cheese, softened
•1-1/4 cup sugar
•3 tablespoons all-purpose flour
•5 eggs, lightly beaten
•2 egg yolks, lightly beaten
•1/4 cup Daisy Brand Sour Cream
•1/2 teaspoon vanilla extract
•1 cup miniature semisweet chocolate chips
•1 teaspoon grated orange peel

•1 cup (8 ounces) Daisy Brand Sour Cream
•2 tablespoons sugar
•1 teaspoon vanilla extract
•1 tablespoon chocolate chip cookie crumbs


•In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.
• In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange peel. Pour into crust. Place pan on a baking sheet.
• Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.
• In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs. Yield: 12-14 servings.


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