Decadent Frosted Chocolate Chip Cheesecake
One of the best cheesecakes ever! It's so delicious and the Oreo cookie crust and light fluffy icing really take it to the next level.
Servings: 12 slices
Ingredients
- 2 cups crushed Oreo cookies (approximately 18 cookies)
- 6 tbsp. butter, melted
- 3 packages cream cheese (8 oz. each), softened
- 1 cup sugar
- 1 tsp. vanilla
- 3 eggs, lightly beaten
- 1 cup miniature semisweet chocolate chips
- 4 oz. milk chocolate (candy bar or milk chocolate chips)
- 2 cup Cool Whip (link for my Homemade Cool Whip in Notes below)
- chocolate to grate for garnish
Instructions
For the Crust
- Combine Oreo cookie and butter.
- Press into the bottom and slightly up side of a greased 10 in. springform pan. Chill for 15 min.
For the Filling
- In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth.
- Add eggs; beat on low speed just until combined.
- Stir in chocolate chips and once combined, pour into crust.
- Place pan on baking sheet (it will leak some, so this is important!). Bake at 325 degrees for 50 to 55 minutes or until center is almost set.
- Cool for 10 min., then run a knife carefully around the edge of the pan to loosen.
- Cool at room temp for 1 hr. then refrigerate for at least 6 hrs, before serving.
For the Frosting
- In a microwave safe bowl, melt 4 oz. milk chocolate (do this at small intervals of time and stir between each interval so that you don't scorch the chocolate). Cool to room temperature.
- Once cool, stir in whipped topping. Frost cheesecake. If desired, garnish with grated chocolate.
Notes
- Click for Homemade Cool Whip recipe
- A 9 in. springform pan can be used instead, baking time may need to be changed though.
- The cheesecake can be made a day or two in advance, however, it's best to wait to make the frosting until no more than several hours in advance.