Chocolate Chip Cheesecake

This Chocolate Chip Cheesecake is a rich and creamy mini chocolate chip filled cheesecake baked inside an easy chocolate cookie crust, topped with whipped cream. 

Preheat the oven to 325 F (163 C). Boil water in a small pot. Lightly grease and line the bottom of the springform pan.

Step 1:  

Press the chocolate cookie crust up the sides and along the bottom of a 9” springform pan.  Place the springform pan inside of a 10” cake pan. This takes the place of foil for the water bath.

Step 2:  

In a mixing bowl beat the cream cheese on low until very smooth. On low, beat in the sugar until well combined. The cream cheese will look smooth and more glossy. Beat in the sour cream, vanilla extract and heavy cream until smooth and well combined.

Step 3:  

On the lowest speed, mix in the eggs, one at a time until combined. Fold half of the mini chocolate chips into the cheesecake filling.

Step 4:  

Pour the creamy chocolate chip cheesecake filling into the prepared cookie crust. Top with the remaining chocolate chips. Place the cheesecake into a large roasting pan filled with very hot water.

Step 5:  

Place the roasting pan with the cheesecake into the oven to bake for 65-75 minutes. After baking, turn the oven off, crack the oven door and leave the cheesecake to cool inside the cooling oven for 1 hour.

Step 6:  

Place the springform pan on a cooling rack to cool the cheesecake at room temperature for 1 additional hour. Once cooled, cover the pan in plastic wrap and transfer the cheesecake to the fridge to chill for at least 6 hours. 

Step 7:  

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