Indulge in a creamy cheesecake bursting with chocolate chips to satisfy your cravings! Featuring a chocolate crust, creamy cheesecake and silky ganache, this chocolate chip cheesecake is one of my favorites!
8 oreo cookies or any cream filled chocolate sandwich cookies
1/4 cup walnuts
3 tablespoons butter, melted
2 1/2 cups (20 oz) cream cheese, room temperature
1/2 cup Greek yogurt, room temperature
3/4 cup Imperial Sugar® (or Dixie Crystals) Extra Fine Granulated Pure Cane Sugar
3 Safest Choice™ Pasteurized Eggs
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup chocolate chips
1/4 cup heavy cream
Heat the oven to 325F. Grease a 9 inch heavy duty pan . Wrap the outside of the pan with aluminum foil.
In a food processor, add the Oreo cookies and the walnuts. Pulse until finely ground. Mix with the melted butter.
Press the crust evenly on the bottom of the prepared pan. Refrigerate for 5 minutes while making the cheesecake filling.
In a mixing bowl, add the cream cheese, yogurt and sugar. With the paddle attachment on, beat on low speed until just combined.
In a separate bowl, lightly whisk the eggs then add them to the cheese mixture. Stir in the vanilla extract.
With a spatula, fold in 1/2 cup chocolate chips.
Pour the cheesecake filling over the prepared crust.
Place the cheesecake in a roasting pan filled with hot water. Make sure there's around 1 inch of water in the roasting pan otherwise the water will evaporate before the cheesecake is fully baked.
Bake the cheesecake in the preheated oven for 1 hour.
Turn the oven off, slightly open the door and leave the cheesecake to cool in the warm oven for about 2 hours.
Remove from the oven and refrigerate 4 or more hours before slicing.
Just before serving, spoon a little ganache over each slice of cheesecake.
To make the ganache, add the chocolate chips and heavy cream to a heatproof bowl. Microwave for a couple of seconds until the chocolate is melted. Stir to combine.
Pour a little ganache over each slice of cheesecake.