Cookie Bottomed Chocolate Cheesecake

 🍪🍫 Cookie Bottomed Chocolate Cheesecake 🍰✨

A rich, ultra-creamy chocolate cheesecake sitting on a chocolate chip cookie crust and topped with silky ganache! 😍

Ingredients:

For the Cookie Crust:

• 2 cups chocolate chip cookies, crushed

• 5 tablespoons unsalted butter, melted

For the Chocolate Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup semi-sweet chocolate chips, melted and slightly cooled

• 1/2 cup heavy cream

• 1/2 cup mini chocolate chips

For the Chocolate Ganache Topping:

• 3/4 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

For Garnish (Optional but Delicious!):

• Mini chocolate chip cookies

• Extra chocolate chips

• Chocolate buttercream or whipped cream

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the crust by mixing crushed cookies with melted butter until fully combined. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool.

3. In a large bowl, beat the cream cheese and sugar until smooth and creamy.

4. Add eggs one at a time, mixing gently after each addition. Stir in vanilla.

5. Mix in melted chocolate and heavy cream until smooth. Fold in mini chocolate chips.

6. Pour filling over cooled crust and smooth the top.

7. Bake for 50–60 minutes, until the center is slightly jiggly but set around the edges.

8. Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.

9. Refrigerate for at least 4 hours or overnight.

10. Make ganache by heating heavy cream until steaming, then pour over chocolate chips. Let sit 2 minutes, then stir until smooth.

11. Pour ganache over chilled cheesecake and spread evenly. Decorate with mini cookies and extra chocolate chips.

Pro Tip:

For clean slices, dip your knife in hot water and wipe it clean between each cut. This keeps the layers looking bakery-perfect! ✨