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Chocolate Chip Cheesecake II


"I have had others and this is the BEST! It has a chocolate crumb crust and is speckled with miniature chocolate chips."
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1 h 15 m servings 428 cals
Original recipe yields 12 servings (1 - 9 inch springform pan)


  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs and butter. Press onto bottom of 9 inch springform pan. Bake in preheated oven for 10 minutes.
  2. In large bowl combine cream cheese, sugar, and flour. Mix at medium speed until well blended. Stir in eggs one at a time. Blend in sour cream and vanilla. Stir in chocolate chips. Pour batter over baked crust.
  3. Bake in preheated oven for 55 minutes. Allow to cool completely before removing from pan. Store in refrigerator.

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Read all reviews 51
  1. 62 Ratings

Most helpful positive review

I baked this for a pre-prom dinner for my son, his date, and another couple. I wanted it to be perfect - and it was awesome! I bought two pre-made chocolate crumb pie shells to use as the crus...

Most helpful critical review

This was my 3rd cheesecake recipe. Although the first one I tried (from Allrecipes) I have made 3 times - White Chocolate Blueberry Cheesecake. Compared to that this was bland. But, still goo...

Most helpful
Most positive
Least positive

I baked this for a pre-prom dinner for my son, his date, and another couple. I wanted it to be perfect - and it was awesome! I bought two pre-made chocolate crumb pie shells to use as the crus...

The only reason this doesn't get 5 stars is the base ingredients as written are not enough to cover the pan. I had to double the amount to get a decent base. That aside this is an excellent chee...

This was fabulous! I did add more cookie crumbs for the base, as well as butter to accommodate. I also melted some semi-sweet chocolate and marbled the top. My guests LOVED it! I will definitel...

This was a very easy cake to make and a very classic cheesecake. It's dense and flavorful. The first time I made it, the top stuck to the sides of the pan so I recommend buttering the sides of...

I made this for my brother-in-law's bday yesterday and it was a hit! I used a satiny chocolate glaze recipe that I found here to top it with(3/4 cup chocolate chips, 3 tablespoons of butter and ...

An excellent recipe...tastes decadent when topped with whipped cream and the mentioned toppings. I found this has a tendency to cook quicker than the alloted time so keep your eye on it after 40...

Very good. I used the exact recipe for the filling. For the crust I used one package of graham crackers with 1/3 cup sugar, 1/3 cup of cocoa powder, and 1/3 cup melted butter. I topped the chees...

I couldn't find any chocolate cookie crumbs so I made the crust with 1 1/2 cups graham cracker, 1/3 cup sugar, 1/3 cup cocoa powder, 1/3 cup butter (from the chocolate chip cheesecake I recipe)....

I scaled back this recipe to 1/3 to use in my 6 in. springform pan. *Cook crust 6 min, cake for 35 min.* Turned out yummy! Also, if you don't have the chocolate cookies, you can always substi...