Ingredients
Scale
- 1 ½ cups crushed chocolate cookies
- ½ cup melted butter
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 cup double chocolate chips
- ¾ cup butterscotch sauce
- 2 tsp vanilla extract
- Pinch of salt
- Chocolate sauce for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed chocolate cookies with melted butter until it resembles wet sand to make the crust.
- In another bowl, beat softened cream cheese with powdered sugar until smooth. Mix in heavy cream, butterscotch sauce, vanilla extract, and salt, then fold in double chocolate chips.
- Pour the cheesecake mixture into the prepared crust.
- Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Cool at room temperature for an hour then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with chocolate sauce if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze well-wrapped cheesecake to prevent freezer burn.
- This cheesecake pairs excellently with a glass of butterbeer or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 22g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
