Chocolate Chip Cheesecake Supreme

Name: Chocolate Chip Cheesecake Supreme
Prep time: 20 min
Total time: 375 min
Yield: 16
Ingredients: 18 OREO Cookies, finely crushed; 3 Tbsp. butter, melted; 3 pkg. (8 oz. each) brick cream cheese, softened; ¾ cup sugar; ¼ cup flour; ½ cup sour cream; 1 tsp. vanilla; 3 eggs; 1 cup miniature semi-sweet chocolate chips

This creamy homemade cheesecake recipe filled with mini chocolate chips in an OREO Cookie crust is the best choice when you want to celebrate a special occasion.

Prep time:

0 min

Total time:

0 h 0 min

Makes 16 servings

Ingredient list

18 OREO Cookies, finely crushed
3 Tbsp. butter, melted
3 pkg. (8 oz. each) brick cream cheese, softened
¾ cup sugar
¼ cup flour
½ cup sour cream
1 tsp. vanilla
3 eggs
1 cup miniature semi-sweet chocolate chips

Directions

Heat oven to 325°F.

Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

Beat cream cheese, sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate chips; pour over crust.

Bake 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours before serving.

Recipe Tips

Blending Cream CheeseWhen blending cream cheese in dessert recipes, make sure the cream cheese and sugar are completely blended, free of lumps and smooth before adding any other ingredients. If the cream cheese is too cold, it will not blend easily. To easily soften cream cheese, place a completely unwrapped package of cream cheese in a microwaveable bowl. Microwave on HIGH 15 sec. or until softened. Add 15 sec. for each additional package of cream cheese.
Size-WiseEnjoy a serving of this rich and indulgent cheesecake on occasion.
Important NoteIf using a dark nonstick 9-inch springform pan, reduce the oven temperature to 300°F.
NoteThis delicious cheesecake can be refrigerated up to 24 hours before serving.