Ingredients
The following ingredients have 12 Servings
- 17 crunchy chocolate chip cookies (such as Chips Ahoy)
- 6 tablespoons unsalted butter (melted)
- 8 ounces PHILADELPHIA cream cheese (softened)
- 1/4 cup sour cream (room temperature)
- 1 egg (room temperature)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1 tablespoon flour
- 2/3 cup mini chocolate chips (or regular chocolate chips)
- 1/2 teaspoon vegetable oil or shortening
- 4-5 crumbled crunchy chocolate chip cookies and/or additional mini chocolate chips (optional)
Instruction
- Preheat oven to 350°F. Line 12 muffin cup holes with liners.
- Place 17 cookies in a gallon size resealable bag. Seal all but one inch of the bag and roll with a rolling pin to crush the cookies. Alternately, you can process them in a food processor until they are a fine crumb. Stir together cookie crumbs and melted butter. Press about 1-2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
- Beat room temperature cream cheese with a hand or stand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract until (mostly) no lumps remain. (Room temperature ingredients are a must to avoid lumps, believe me!) Stir chocolate chips with flour in a small bowl, then fold into cheesecake mixture.
- Evenly divide (about 2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
- To make the topping, melt the 2/3 cup mini chocolate chips and oil/shortening in a small bowl in 30 second increments, stirring between each. Place melted chocolate in a small sandwich bag and cut off one tip. Drizzle over cheesecake and top with crushed cookies, if desired.
- Store in refrigerator in an airtight container. Cheesecakes will last up to 4 days in refrigerator or can be frozen for up to one month. Once you add the topping, eat within the day.
