Ingredients
Scale
- 1 ½ cups chocolate chip cookie crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup butterscotch sauce
- Whipped cream for topping
Instructions
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Blend in the sour cream, eggs, and vanilla extract until no lumps remain.
- In a medium bowl, mix chocolate chip cookie crumbs with melted butter until well-coated. Press firmly into the bottom of a springform pan.
- Pour the cheesecake filling over the prepared cookie bottom and smooth the top with a spatula.
- Bake in a preheated oven at 325°F (160°C) for about 60 minutes. Turn off the oven and allow to cool inside for an hour, then refrigerate for at least 4 hours or overnight.
Notes
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Can be frozen in individual slices wrapped in plastic for a month.
- Drizzle with butterscotch sauce and top with whipped cream before serving.
- Can substitute cookie bottom with graham crackers or make it gluten-free with appropriate cookies.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400 Kcal
- Sugar: 28g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg