Chocolate Chip Cheesecake With Oreo Crust Food

PERFECT CHOCOLATE CHEESECAKE WITH OREO CRUST

Steps:

• Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
• Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
• In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.
• Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.
• Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.
• Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.
• Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.
• Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
• Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.

CHOCOLATE CHEESECAKE

Steps:

• Mix the Oreo cookies and butter in a medium bowl then press the crumb mixture into a 9" springform pan up the sides 1" high and refrigerate for 20 minutes.
• Melt chocolate chips in microwave in 30 second increments (total of 90 seconds), stirring each time in between until completely smooth.
• In your stand mixer add the cream cheese, sugar and flour until completely smooth (this is why we need softened cream cheese, if it is too cold you'll have small chunks of cream cheese here).
• Add in the eggs one at a time until each one is fully mixed in, then with the mixer going on low speed pour in the melted chocolate.
• Add in the sour cream and vanilla until smooth, then pour the mixture carefully into the chilled springform pan.
• Set the bottom of the cheesecake in foil (read water bath directions above) and place in water bath, then place in oven.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes.
• Open the door to the oven about 4-5 inches and let cool for 2 hours in the partially opened oven before removing and refrigerating for 4-6 hours before serving.

CHOCOLATE CHIP CHEESECAKE WITH OREO CRUST

Steps:

• 1. Preheat the oven to 350F. Melt the butter in a pan over low heat. Then stir in the crushed cookies. Press the mixture evenly into the base of a 9" or 10" springform pan (tall cheesecake pan.) Set aside.
• 2. FILLING: Beat together cream cheese, heavy cream, sugar, sour cream, eggs, flour, vanilla, and lemon juice until evenly mixed. Pour the batter into the cheesecake pan.
• 3. Finally, add the mini chocolate chips by pouring them evenly on top of the cheesecake.
• 4. With a fork, spread the chocolate chips inside and outside of the cheesecake. (This will make for a nice presentation when you serve it.)
• 5. Bake for 1 hour. Let chill for 3 hours.
• 6. Decorate with more Oreo cookies, strawberries, chocolate chips, or whipped cream.

CHOCOLATE CHIP CHEESECAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
• Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

CHOCOLATE COOKIE CHEESECAKE

Steps:

• In a large bowl, combine crushed cookies and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies., Place on a baking sheet. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

CHOCOLATE CHIP CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Bake at 325° for 6-8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup chocolate chips and flour; stir into batter. , Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake at 325° for 30-35 minutes or until almost set. Carefully run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Cover and refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

CHOCOLATE CHIP COOKIE CHEESECAKE

Steps:

• In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange zest. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs.

"THE BEST" CHOCOLATE CHIP CHEESECAKE(EVER!)

Steps:

• Preheat oven to 300.
• Combine cookie crumbs& butter,press firmly on bottom of 9 inch springform pan.
• In large mixing bowl beat cream cheese until fluffy, beat in sweetened condensed milk,eggs& vanilla.
• In small bowl toss 1/2 cup of chocolate chips with flour, stir into cheesecake mixture.
• Pour into prepared pan.
• Sprinkle remaining chips on top.
• Bake 1 hour, cool& chill.
• For topping beat one cup sour cream& 2tbsp.
• brown sugar,pour over cake,cook additional 10 mins.
• Drip(drizzle)melted semi-sweet chocolate over top.
• I usually decorate with fresh strawberries and serve slices with spray whipped cream. (* I always try to make my cheesecakes the night before as they are best refrigerated overnight!)
• AWESOME!

CHOCOLATE CHIP CHEESECAKE WITH OREO COOKIE CRUST

Steps:

• Set oven to 300°F.
• Prepare an ungreased 9-inch springform baking pan (or you may bake in a 13 x 9-inch baking pan, see heading for baking times).
• For the crust; in a bowl mix together crushed cookie crumbs with melted butter until combined; press into the bottom of the springform pan.
• Sprinkle 1 cup mini chocolate chips over the crust.
• For the filling; in a large bowl using an electric mixer at medium speed beat cream cheese, sugar and vanilla until well combined and smooth.
• Add in eggs and flour, then beat until combined.
• Add/beat in evaporated milk and sour cream.
• Pour the mixture into the pan over the crust.
• Sprinkle the top with remaining 1 cup mini chocolate chips.
• Bake at 300°F for 25 minutes.
• Remove and cover loosely with foil then return to oven to bake an additional 30-40 minutes or until the edges are set but the center still moves slightly (do not over bake!).
• IMMEDIATELY place in the refrigerator and chill for a minimum of 5 hours or until firm.
• Remove from the springform pan.