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Chocolate Chip Cherry Cheesecake. A fresh sweet cherry sauce tops this easy to make cheesecake. A super fudgy cookie crust takes it over the top!

Chocolate Chip Cherry Cheesecake

Servings 9 servings


For the crust:

  • 24 chocolate filled chocolate sandwich cookies, I used these
  • 5 Tablespoons melted salted butter

For the cheesecake:

  • 16 ounces 2 blocks cream cheese, room temperature
  • 1/2 cup sugar
  • 1/2 cup sour cream room temperature
  • 1 Tablespoon corn starch
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips

For the topping:

  • One recipe Fresh Sweet Cherry Sauce see notes for link


  1. Preheat oven to 325 degrees F. Line an 8" square pan with foil and lightly coat with cooking spray. Set aside.
  2. Make the crust. Crush the cookies (with their filling) until they are fine crumbs. I used a food processor, but you can place them in a sturdy zip top bag and crush them with a rolling pin or the bottom of a measuring cup.
  3. Add the melted butter to the crumbs and pulse a few times until the butter is fully combined.(If you didn't use a processor, just mix the crumbs and butter in a bowl.)
  4. Press evenly into the bottom of prepared pan. Bake for 8 minutes. Remove from oven and set aside to cool.
  5. Make the cheesecake. In a large bowl beat cream cheese with an electric mixer for a minute, just until creamy. Add the sugar, sour cream and corn starch and beat until well blended.
  6. Add vanilla and eggs, one at a time and beat on low until fully combined. No need to beat excessively at this stage. We don't want to beat air into the mixture, just fully combine it.
  7. Fold in chocolate chips and pour batter into prepared pan, spreading evenly.
  8. Bake for 35-40 minutes or until the center is almost set. The top should not be shiny, but the middle should be able to jiggle just a little.
  9. Turn the oven off, open the door wide and leave the cheesecake in the oven for an hour.
  10. After an hour has passed, remove the cheesecake from the oven and allow to cool to room temperature. Chill in refrigerator for at least 6 hours or overnight. Use foil to lift cheesecake from pan, then remove foil and transfer to serving dish. Pour cherry sauce over the top.
  11. Serve cold or allow to come to room temperature before serving.

Recipe Notes

*Here is the recipe link for Fresh Sweet Cherry Sauce.

*Make sure you plan ahead. I usually plan to make cheesecake the day before I want to serve it.

*Check the blog post for lots of tips for success.

*Insure your cream cheese, sour cream and eggs are at room temperature before beginning the recipe. I leave them out for 2-4 hours.

*If you can't find chocolate filled sandwich cookies, substitute regular cream filled.

*You can lighten up the recipe a bit by using light cream cheese and light sour cream.

*Do not use pre-whipped cream cheese. Use cream cheese that comes in solid block form.

*Make sure to use mini chips. They'll disperse better throughout the batter than a regular sized chip would. If you only have regular sized chips, you can chop them up to make them smaller.

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