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Chocolate Cookie Cheesecake

Rated as 4.71 out of 5 Stars

"I don't know what to say about this recipe other than it is decadent and addictive."
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11 h servings 753 cals
Original recipe yields 14 servings


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  1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
  2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
  4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 753 calories; 52 g fat; 62.9 g carbohydrates; 11.2 g protein; 174 mg cholesterol; 348 mg sodium. Full nutrition

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  1. 457 Ratings

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Most helpful positive review

Thank you for this great recipe. I continue to enjoy my leftovers! My suggestions-I think that the oreo cookie crumbs for the crust caused the crust to be gooey (probably a function of the white...

Most helpful critical review

Indulgence should be enjoyable. This cake is not. Look at the calorie content, it is completely unnecessary. I didn't notice it until I had already made it and immediately felt guilty about ser...

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Least positive

Thank you for this great recipe. I continue to enjoy my leftovers! My suggestions-I think that the oreo cookie crumbs for the crust caused the crust to be gooey (probably a function of the white...

Absolutely phenomenal cheesecake recipe! I had a 9" pan, not 10", so I baked it for 55 minutes (not 45), then for 8 minutes (not 7) once sour cream was put on. I did leave out cinnamon in the c...

This is a very good cheesecake..but I need help on what I did that made the cheesecake hard to slice...the chocolate topping was hard to cut through and didn't slice very well..should I have lef...

My husband and his co-workers said this cheesecake was "amazing!" One even said it was the best dessert he had ever tasted. Mine didn't look like the one in the picture. Instead, mine was lay...

Wow! What a great dessert! This is one of the most delicious, rich, and decadent desserts I have ever eaten!!! That said, next time I will NOT add the cinnamon. I only used half the amount the r...

With both chocolate and sour cream frosting, this cheesecake is definitely 'decadent'. I would, however, recommend doubling the amount of butter it calls for. Before bringing this cake to a po...

I honestly rated this under my mom's name in 2004 but I have used this recipe many times since that time. It is very, very good but can be hard to slice depending on how long you heat the chocol...

Yum!!! I will definitely be making this cheesecake again! I modified part of the recipe to make it fit into a 9" springform pan. I used 1 1/2lbs cream cheese, slightly less than 1 cup of sugar...

I took this to a party with my closest girlfriends, and they all agreed it was good enough to serve in a restaurant, even the Cheesecake Factory! It takes me awhile to make it, but it's worth al...