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Chocolate Cookie Cheesecake

 Chocolate Cookie Cheesecake
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. Seconds, anyone? —Rose Yoder, Middlebury, Indiana
12 ServingsPrep: 15 min. Bake: 1 hour + chilling


  • 1-1/2 cups crushed cream-filled chocolate sandwich cookies (about 20 cookies)
  • 2 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/4 cup all-purpose flour
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 3 eggs, lightly beaten
  • 15 coarsely chopped cream-filled chocolate sandwich cookies (about 2-1/4 cups), divided


  • In a large bowl, combine crushed cookies and butter. Press onto the
  • bottom and 1 in. up the sides of a greased 9-in. springform pan; set
  • aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • the sour cream, flour, vanilla and salt. Add eggs; beat on low speed
  • just until combined. Fold in 3/4 cup chopped cookies. Pour into
  • crust. Top with remaining chopped cookies.
  • Place on a baking sheet. Bake at 325° for 60-65 minutes or until
  • center is almost set. Cool on a wire rack for 10 minutes. Carefully
  • run a knife around the edge of pan to loosen; cool 1 hour longer.

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Chocolate Cookie Cheesecake (continued)

Directions (continued)

  • Refrigerate overnight. Remove sides of pan. Yield: 12 servings.
Nutritional Facts: 1 slice equals 505 calories, 33 g fat (18 g saturated fat), 134 mg cholesterol, 425 mg sodium, 44 g carbohydrate, 1 g fiber, 8 g protein.