Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/3 cup mini chocolate chips
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons milk
- 1/2 cup mini chocolate chips (for dough)
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract (for filling)
- 1/2 cup sour cream
- 1/2 cup mini chocolate chips (for topping, optional)
- 1/4 cup chocolate sauce (optional)
Instructions
- Preheat oven to 160°C (325°F) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and mini chocolate chips. Press into pan and bake for 8–10 minutes. Let cool.
- Cream butter and brown sugar until smooth. Add vanilla, flour, and milk. Stir in mini chocolate chips and form small balls.
- Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla and sour cream.
- Pour half the batter over crust and add half the cookie dough balls.
- Add remaining batter and press remaining cookie dough on top.
- Bake for 50–60 minutes until center is slightly jiggly.
- Turn off oven and cool cheesecake inside with door slightly open.
- Refrigerate for at least 4 hours or overnight.
- Top with chocolate sauce and mini chocolate chips before serving.
Notes
- Use room temperature ingredients for a smoother batter.
- A water bath can help prevent cracks.
- Do not overmix after adding eggs.
- Chill overnight for best texture and flavor.
- Use mini chocolate chips for even distribution.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
