Chocolate Chip Cheesecake Supreme
16 servings
6h 15min Cook
Ingredient List
- 18 OREO Cookies, finely crushed
- 3 Tbsp. butter, melted
- 3 pkg. (8 oz. each) brick cream cheese, softened
- ¾ cup sugar
- ¼ cup flour
- ½ cup sour cream
- 1 tsp. vanilla
- 3 eggs
- 1 cup miniature semi-sweet chocolate chips
Nutritional Information
| Calories | 350 |
| Total fat | 25g |
| Saturated fat | 14g |
| Trans fat | 0.5g |
| Cholesterol | 90mg |
| Sodium | 220mg |
| Total Carbohydrate | 29g |
| Dietary fiber | 1g |
| Total sugars | 22g |
| Added sugars | 20g |
| Protein | 5g |
| Vitamin D | 0% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
| Potassium | 2% DV |
- 1Heat oven to 325°F.
- 2Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- 3Beat cream cheese, sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate chips; pour over crust.
- 4Bake 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
- 5Refrigerate cheesecake 4 hours before serving.