Chocolate Chip Cheesecake (2024)

5 from 2 votes

By: Fiona Dowling

Prep: 40 minutes mins

Cook: 1 hour hr

Cooling and Chilling: 7 hours hrs

Total: 8 hours hrs 30 minutes mins

Servings: 14 pieces

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Crust

• ▢ 24 Oreo cookies, wafers and filling
• ▢ 4 tablespoons unsalted butter, melted

Cheesecake Filling

• ▢ 24 ounces full-fat, brick-style cream cheese*, softened
• ▢ 1 cup white sugar
• ▢ 2 tablespoons cornstarch
• ▢ 1/2 cup sour cream, room temperature
• ▢ 3 large eggs, room temperature
• ▢ 1 cup mini chocolate chips*

Chocolate Ganache

• ▢ 4 ounces dark chocolate , about 50%, or use semi-sweet
• ▢ 1/2 cup whipping cream
• ▢ chocolate kisses , optional

US Customary - Metric

• Preheat the oven to 350F degrees.

• Wrap the outside of a 9-inch springform pan with aluminum foil multiple times so that all the seams are covered at least 1 (typically I'll wrap the pan about 4 times).

Crust

• Crush the Oreos (filling and wafers) in a food processor and blitz until fine crumbs. Or place in a freezer bag.

• Mix the crushed cookies with the melted butter.

• Then press the mixture into the bottom of the pan.

• Bake in the preheated oven for 10 minutes. Then remove from the oven, leaving it turned on.

Cheesecake Filling

• In a large bowl, beat the cream cheese until soft. Then beat in the sugar, scraping down the sides of the bowl as necessary.

• Mix in the sour cream and cornstarch.

• Whisk the eggs together in a small bowl, then beat them into the cream cheese mixture until just combined. Be careful not to over mix.

• Stir in the chocolate chips.

• Place the crust (with the springform pan still wrapped in aluminum foil) in the middle of the roasting pan.

• Pour the cheesecake filling into the pan (on top of the crust).

• Pour about 1/2-1 inch (1-2 cm) of water into the roasting pan. Place the entire thing in the oven.

• Bake the cheesecake for about 50-60 minutes in the preheated oven (at 350F). When its dne baking, it should have a slight wobble in the middle.

• Turn off the oven and open the door of the oven. Remove the cheesecake from the oven (in the roasting pan still) and gently trace around the edges with a thin, sharp knife. Let cool until the cheesecake reaches room temperature.

• Remove the cheesecake from the roasting pan, wrap the top in aluminum foil and place in the fridge to chill for at least 6 hours or overnight.

Chocolate Ganache

• Chop the chocolate into very small pieces and place in a heatproof bowl.

• Heat the cream until almost boiling.

• Pour the hot cream over the chopped chocolate and let sit for about 2 minutes. Then whisk until smooth.

• Remove the cheesecake from the fridge and unclamp the outer ring of the springform pan.

• Pour the ganache over top, letting it drip down the sides. Then optionally, add chocolate kisses around the edges.

• Place the cheesecake back in the fridge until ready to serve.

• When serving, cut with a sharp knife being sure to slice through the crust. Wipe the knife in between cutting each slice.

1. Baking cheesecake requires a springform pan - not just a sandwich pan for making layer cakes. As well, an 8-inch springform will be too small for this recipe.
2. Cream cheese must be full-fat, brick style. Do not use lite or spreadable.
3. I highly recommend using mini chocolate chips because regular sized chocolate chips can sink to the bottom because they are heavier.
4. Store leftover cheesecake covered in the fridge for up to 5 days. Cheesecake can also be frozen for up to 2 months, then thaw in the fridge.
5. Nutrition information is an estimate only and based on 1 slice (with chocolate kisses), assuming the cheesecake is cut into 14 equal pieces.