I recommend using full fat cream cheese for this recipe. This isn't a place to try to cut calories. But I have used low fat sour cream with good results. Tip for serving: running your knife through hot water and wiping dry after every cut will help your slices look perfectly smooth.
Prep Time30 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time2 hourshrs
Ingredients
Cookie Dough:
1/2cupunsalted buttersoftened to room temperature
1/4cupbrown sugar
3/4cupsugar
2tablespoonsmilk or water
2teaspoonsvanilla
1cupall-purpose flour
1/4teaspoonsalt
1cupmini chocolate chips
Additional 1 cup mini chocolate chips to add to the batter
Crust:
4tablespoonsunsalted buttermelted
2 1/2cupschocolate sandwich cookie crumbsabout 2/3 of a normal sized package
Cheesecake Filling:
4(8 ounce package) cream cheesesoftened to room temperature
1cupsugar
4eggsroom temperature
1teaspoonall-purpose flour
1teaspoonvanilla
1cupsour creamroom temperature
Instructions
Cookie dough: In a medium mixing bowl or in the bowl of a stand mixer, combine the butter, sugar and brown sugar until combined. Add the milk and vanilla and blend. Mix in the flour, salt and the chocolate chips until combined. The dough will be very soft. Roll or scoop the cookie dough into small balls (about 1-2 teaspoons each) and place them on a wax paper lined plate or baking sheet. Place in the freezer to harden while making the cheesecake.
Crust: Lightly grease the sides of a 10-inch springform pan. Using a food processor or a ziplock bag and a rolling pin, crush the chocolate cookies. Combine the melted butter with the chocolate cookie crumbs. Press onto the bottom and about 1 inch up the sides of the prepared pan.
Preheat oven to 325, set the springform pan on a rimmed baking sheet to catch any butter that might leak from the pan.
Cheesecake Filling: In a large mixing bowl or in the bowl of a stand mixer, beat the cream cheese, sugar, eggs, and flour on medium-low speed until just smooth. Add the vanilla and sour cream and mix on low until just blended. Do not overmix – this will lead to cracking on top during baking.
Poor half of the cheesecake batter into the prepared crust. Gently stir the cookie dough balls and the 1 cup mini chocolate chips into the remaining cheesecake batter. Pour cheesecake batter into the pan and spread the batter evenly in the pan. Bake the cheesecake for 60-70 minutes, or until the middle only slightly jiggles. Turn off the oven, prop the door open several inches, and leave the cake in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.