Chocolate Chip Cookie Cheesecake
  • Crust:
  • Betty Crocker Chocolate Chip Cookie Mix plus the ingredients it calls for on the package (eggs, oil and water)
  • Cheesecake:
  • 3 packages (250 g each) cream cheese, softened
  • ¾ cup granulated sugar
  • 4 eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1 package (13 oz) Nabisco Chips Ahoy! Chewy Chocolate Chip Cookies, coarsely chopped
  • 1 package (16 oz) Betty Crocker Chocolate Frosting
  1. Preheat oven to 350F.
  2. Crust:
  3. Make cookie mix as directed on the package using the oil, water and egg.
  4. Spread dough evenly in ungreased 9" round springform pan.
  5. Bake 20 minutes just until dough is set.
  6. Cheesecake:
  7. Reduce oven temperature to 325F.
  8. Combine cream cheese and sugar in large bowl; beat with an electric mixer on low speed until smooth.
  9. Add eggs, one at a time, beating well after each addition and occasionally scraping side of bowl.
  10. Beat in sour cream, vanilla and flour.
  11. Stir in 1 cup chocolate chip cookie pieces. Reserve the rest of the chocolate chip cookie pieces for decorating the top of the cake after adding the frosting.
  12. Pour batter over crust; smooth top.
  13. Bake until top is golden and center is set (no longer jiggling), about 60-70 minutes. Let cool on wire rack.
  14. Cover and refrigerate for at least 4 hours.
  15. Run knife around inside of pan before removing cheesecake.
  16. Top with chocolate frosting and remainder of crushed cookies.
  17. Store leftovers in refrigerator.
Recipe by Moms & Munchkins at