Chocolate Chip Cookie Dough Cheesecake


So, with a little trial and error I've made my own alterations to it that in my opinion made it better.For those of you who do not like springform pans or making your own pie crust, the amount of filling this creates can fill 2 premade 9" pie crusts you find at the grocery store. I also add the flour in heaping 1/4 cup fulls to prevent it from being so sticky when trying to form small balls of dough. So, I would say 3/4 cup flour instead of 1/2 cup. All in all the cheesecake base is delicious and it's a hit whenever I serve it!


For cookie dough:

  • 1/3 c. butter softened
  • 1/3 c. packed brown sugar
  • 3 tbsp. sugar
  • 1/2 c. flour
  • 1/3 c. powdered sugar
  • 1/3 c. mini semi-sweet chocolate chips

For crust:

  • 1 - 15 oz. package chocolate cream-filled Oreos
  • 2 tbsp. sugar
  • 4 tbsp. unsalted butter melted

For filling:

  • 3 - 8 oz. packages reduced fat cream cheese softened
  • 1 c. sugar
  • 3 eggs at room temperature
  • 2 tsp. vanilla

For topping:

  • 1 jar chocolate fudge ice cream topping
  • 1/4 c. mini semi-sweet chocolate chips


For cookie dough:

  • In a large mixing bowl, combine butter, brown sugar, sugar, flour, and powdered sugar, and beat until well-combined.
  • Fold in chocolate chips.
  • Scoop the dough into 1-inch balls and place them on a lightly greased baking sheet.
  • Refrigerate for 2-3 hours.

For crust:

  • Pulse the cookies in a food processor until they are very fine crumbs.
  • In a large bowl, combine cookie crumbs, sugar, and melted butter.
  • Press into the bottom of a lightly greased 9-inch springform pan.

Visit For Completed Instruction