Chocolate Cookie Cheesecake Recipe


I don’t know what to say about this recipe other than it is decadent and addictive.

I used to think cheesecake sounded intimidating, but since I started making them I can’t stop! This simple but special cookie-topped version will make your family feel fussed over.

These easy Chocolate Chip Cookie Cheesecake are made with amazing ingredients! This easy dessert recipe will satisfy all your cravings and is PERFECT for parties, bake sales, cookie trays and more!




  • 2 cups chocolate sandwich cookie crumbs
  • 2 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 pounds cream cheese, softened
  • 1 1/4 cups white sugar
  • 1/3 cup heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 1/2 cups chocolate sandwich cookie crumbs
  • 16 ounces sour cream
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 1/2 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract


  1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan.
  2. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
  3. In a large bowl, beat cream cheese until smooth.
  4. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla.
  5. Beat in eggs, one at a time, beating after each addition.
  6. Pour 1/3 of batter into prepared pan.
  7. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
  8. Bake at 350 degrees F (175 degrees C) for 45 minutes.
  9. Remove cake from oven.
  10. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake.
  11. Continue baking for 7 minutes.
  12. Turn oven off and leave in oven 30 minutes.
  13. Remove cheesecake, and let cool completely on a wire rack.
  14. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla.
  15. Pour mixture over cheesecake while still warm.
  16. Refrigerate until serving time.
  17. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!


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