Chocolate Chip Cookie Cheesecake

Last week lasted FOREVER. I came down with an awful flu which prevented me from doing absolutely anything besides work and school. I took quite a few naps and I finally started coming around on Saturday, but I spent the greater part of my day at work.

Speaking of work, my boss actually pulled me aside the other day to inquire about my reputable cheesecakes. He asked that I make him a cheesecake whenever I got the chance. I made a deal with him: If he agreed to be my guinea pig, I could get him a cheesecake by Sunday, as I still hadn’t baked anything for this week’s post. He agreed that I could be as creative as I wanted, so I’m coming to you guys this week with something new!


As a child, I spent some time baking with my aunt who always had delicious, fresh chocolate cakes at her house and also with my mom when she’d make our annual Christmas cookies. I was my dad’s sous-chef when we’d make tiny treats in my Easy Bake oven, but I remember the first time I ever tried baking something on my own. My dad does the grocery shopping for my family and when I was younger, I’d often accompany him but it was mainly to sit on the floor of the supermarket and read the pre-teen magazines with posters of Jesse McCartney, Nick Lachey, and Aaron Carter. If I was lucky, he’d let me buy a magazine. One day, I didn’t ask for a magazine. I saw a package of chocolate chip cookie mix, where you’d add eggs and butter to the mix and you’d have delicious chocolate chip cookies and I wanted to try baking on my own.


Chocolate chip cookies are still one of the most classic, but also the most delicious treats in my opinion. I’ve been toying with the idea of a chocolate chip cookie dough cheesecake but I’m afraid that the richness of the cheesecake and the sweetness of the cookie dough will make for a sickly dessert. So I took my ideas and morphed them into one that allowed me to make a chocolatey cheesecake with a cookie crunch.

Let me tell you- this recipe didn’t come easy! Normally, I’m a snob for anything made from scratch. However, Chips Ahoy! cookies are so crunchy and they pair beautifully with some ice cold milk. So, I picked up a box at Walmart to use for this cheesecake, but I quickly turned around to grab the second box- just in case. I’m glad I did because my first attempt at a chocolate chip cookie crust was quite miserable. It was much too soggy, so I created a graham cracker crust with chocolate chips incorporated to keep the texture perfect, but also to mimic a giant chocolate chip cookie. This cheesecake is also stuffed and topped with cookie pieces, which add the perfect crunch!


Lately I’ve been baking using Lindt truffles. Once I get them into my house, I need to get rid of them as quickly as possible because I WILL sit down and eat a box in one sitting. The easiest solution is to bake them into something. They also melt quite easily and the quality is incredible, so I’ve been splurging on this chocolate in order to create the most decadent desserts. You can definitely substitute with baker’s milk chocolate, but I really think that the Lindt truffles add the perfect sweetness. And, if you enjoy them as much as I do, it really takes your favourite treat to the next level! I hope you guys enjoy this one- and let me know what you think, because I’ll be (regrettably) passing this one off to my boss!



Prep time: 20 minutes

Cook time: 1 hour



1 1/4 cup graham cracker crumbs

1/4 cup butter, melted

2 tbsp mini chocolate chips



3 8 oz. packages of cream cheese, softened

3/4 cup granulated sugar

3 eggs

1 tsp. vanilla

12-14 Lindor Lindt milk chocolate truffles

6 Chips Ahoy! Chocolate chip cookies


Chocolate ganache:

1/2 cup heavy whipping cream

12-14 Lindor Lindt milk chocolate truffles



1. Preheat oven to 350F.

2. Combine graham cracker crumbs with melted butter. Stir in mini chocolate chips. Press into the bottom of a springform pan.

3. In a large bowl, beat cream cheese with sugar and eggs. Add in the vanilla.

4. Melt the chocolate truffles in a saucepan. Add into the cheesecake mixture, and mix until thoroughly combined.

5. Crush the chocolate chip cookies coarsely and fold into the cheesecake mixture.

6. Pour the cheesecake mixture onto the prepared crust. Bake the cheesecake for 1 hour, and allow it to cool in the refrigerator overnight.

7. Heat the heavy whipping cream in a saucepan, but do not allow it to boil. Pour the hot cream over the chopped chocolate truffles and whisk until combined. Pour the ganache onto the cheesecake, and refrigerate for 2-4 hours before serving. Top with whipped cream and crushed chocolate chip cookies.