If you love chocolate and cheesecake, you’re going to fall hard for this black-bottom chocolate chip cheesecake! Featuring an oreo cookie crust and an ultra rich cheesecake filling spiked with mini chocolate chips. Plus, chocolate ganache and chocolate curls!

Chocolate Chip Cheesecake Recipe

If you only make ONE dessert for your next dinner party or holiday celebration, I humbly suggest making it THIS one!

I’m serious! Like, bust out your 9-inch springform pan, preheat the oven, and get baking. Because this recipe is sure to win you star baker every time you serve it! It’s just that good!

I have tons of chocolate chip recipes, but somehow this is my first chocolate chip cheesecake! But it’s certinaly not my last. The combination of creamy cheesecake and decadent chocolate chips is a match made in heaven!

I originally made this cheesecake with a graham cracker crumb crust, but decided to ditch it on my second trail run in favor of a more decadent oreo cookie crust. And I’m so glad I did! It really enhances the chocolate flavor and gives a nice color contrast to the creamy white filling.

Chocolate Chip Cheesecake Ingredients

• Oreo Cookies: You’ll need one standard size package of Oreo cookies. Or 36 similar chocolate sandwich cookies. I do not suggest using flavored Oreo cookies or the double stuff variety.
• Butter: I always suggest unsalted butter, but salted butter will work in a pinch. This recipe is quite sweet, so the saltiness won’t really shine through.
• Cream Cheese: Brick-style cream cheese works best for cheesecake recipes. Be sure to bring it to room temperature, otherwise it’ll clump up when you go to beat the cream cheese.
• Sour Cream: Use full-fat and bring it to room temperature before use.
• Granulated Sugar: Do not sub brown sugar in this recipe, and if you MUST reduce the amount, do not reduce it by more than a 1/4 cup.
• Vanilla Extract: Be sure to use real vanilla and not imitation or artificial vanilla, which will give the cheesecake a fake flavor.
• Eggs: Use large eggs (not extra large or medium!) and be sure to bring them to room temperature before use. You’ll use whole eggs and the yolks; you can save the extra egg whites for another use.
• Heavy Cream: Aka heavy whipping cream! Do not replace with half and half, milk, or sweetened condensed milk.
• Chocolate Chips: I like to use mini semi-sweet chocolate chips, but dark chocolate chips will also work fine!
• Flour: Just a touch of flour helps thicken the filling up so it’s not too creamy. Do not omit this or replace with a “nut flour”.
• Chocolate: I like to use quality semi-sweet chocolate for the glaze, such as Lindt or Ghiradelli.
• Corn Syrup: Not essential, but will give your glaze a gorgeous shiny finish. This may absolutely be omitted!

How to Make Chocolate Chip Cheesecake

1. Make the Crust: In a large bowl combine the cookie crumbs and melted butter.  Press the crumbs into the bottom of your prepared pan, then bake for 10 minutes. Set aside until needed.
2. Make the Chocolate Chip Cheesecake: Beat the softened cream cheese and sour cream until smooth. Add sugar and beat smooth, then add in the eggs and vanilla. Fold in the heavy cream. Then toss in 1 cup of the mini chocolate chips and the flour.
3. Pour into the Pan: Pour batter on top of the crust, then sprinkle the remaining 1/2 cup of chocolate chips on top.
4. Water Bath: Place the cheesecake pan into a large, deep pan. Fill the pan with a couple inches of hot water. Learn how to make an easy water bath for a cheesecake here.
5. Bake: Place the pan in the oven and bake for 1 hour and 20 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for 30 more minutes.
6. Cool: Remove cake from the oven and place on a cooling rack to cool completely. Then loosely cover the pan with plastic wrap and chill for at least 6 hours. Do not remove the pan until completely cooled!
7. Glaze: Make the glaze, slightly cool, then pour on top of the chilled cheesecake. If you have any remaining chocolate chips, sprinkle them around the edges of the cheesecake. or top with chocolate curls!

More Cheesecake Recipes:

• 50 Best Cheesecake Recipes to Bake
• Coconut Cheesecake
• Lemon Ginger Cheesecake with Raspberry Sauce
• New York-Style Oreo Cheesecake
• Orange Mascarpone Cheesecake with Chocolate Ganache
• Chocolate Covered Peanut Butter Cheesecake

Black-Bottom Chocolate Chip Cheesecake

Ashley Manila

If you love chocolate and cheesecake, you're going to fall hard for this black-bottom chocolate chip cheesecake! Featuring an oreo cookie crust and an ultra rich cheesecake filling spiked with mini chocolate chips.

5 from 6 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr 50 minutes mins

Cooling Time: 6 hours hrs

Course Dessert

Cuisine Cheesecake

Servings 9 -inch cheesecake

Ingredients

 

For the Oreo Cookie Crust:

• 36 regular Oreo cookies
• 6 Tablespoons (85g) unsalted butter melted

For the Chocolate Chip Cheesecake Batter:

• 4 blocks (32 ounce) full-fat cream cheese room temperature
• 1 cup (227g) full-fat sour cream room temperature
• 1 and 1/2 cups (300g) granulated sugar
• 2 teaspoons pure vanilla extract
• 4 large egg yolks room temperature
• 3 large eggs room temperature
• 1/2 cup (57ml) heavy cream room temperature
• 1 and 1/2 cups mini semi-sweet chocolate chips divided
• 1 and 1/2 Tablespoons (21g) all-purpose flour

For the Chocolate Ganache:

• 4 ounces semi-sweet chocolate roughly chopped
• 1/3 cup (76ml) heavy cream
• 2 teaspoons light corn syrup optional
• chocolate curls optional

Instructions

 

For the Oreo Cookie Crust:

• Preheat the oven to 350°F. Lightly spray the bottom and sides of a 9-inch springform pan with nonstick baking spray. Wrap the outside of the pan in layers of extra wide heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle. Set aside. 
• In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine. 
• Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
• Bake the crust in the preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed. 
• Reduce the oven temperature to 325 degrees (F).

For the Chocolate Chip Cheesecake Batter:

• In the bowl of a large food processor, beat the softened cream cheese and sour cream until completely smooth, scraping the bowl as needed. 
• Add sugar and vanilla and beat smooth, scraping down the sides and bottom of the bowl as needed. 
• Add in the eggs and egg yolks, one at a time, beating well after each addition. 
• Add in the heavy cream and pulse on low until just combined. 
• Using a rubber spatula, fold in 1 cup of the mini chocolate chips and all of the flour, mixing just until combined. 
• Pour filling into the prepared crust and, using a rubber spatula, smooth the top. Sprinkle the remaining chocolate chips on top of the batter. 
• Place the cheesecake pan into a large, deep pan. Fill the pan with 2 and ½- inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
• Carefully place the pan in the oven and bake for 1 hour and 20 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for 30 more minutes, inside the oven with the door shut. The cheesecake should be set around the edges, and slightly wiggly in the middle.
• Remove cake from the oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 hours. Do not remove the pan until completely cooled!

For the Chocolate Ganache:

• Place the chopped chocolate in a medium heat-safe bowl and set aside.
• In a small saucepan, combine the heavy cream and corn syrup. Cook over medium heat just until the mixture comes to a boil, then immediately remove from heat (you do not want to let it continue to boil). 
• Pour the hot mixture over the chopped and let it sit for 1 minute. Then stir until completely smooth. Cool for 5 minutes.
• Carefully pour the glaze over the cooled cheesecake, coating the top and letting any excess drip down the sides. Top with chocolate curls. Slice and serve! 

Keyword cheesecake, chocolate chip, chocolate chip cheesecake

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