Chocolate Chip Cookie Bottomed Cheesecake

This decadent chocolate chip cookie bottomed cheesecake combines two beloved desserts into one show-stopping treat. The contrast between the chewy chocolate chip cookie base and the silky chocolate cheesecake layer creates a dessert that will impress at any gathering.

I first made this for my sister's birthday gathering when I couldn't decide between cookies or cheesecake. The guests were fighting over the last slice, and now it's requested at every family celebration.

Ingredients

• All purpose flour: creates the perfect cookie texture for a sturdy yet chewy base
• Cream cheese: use full fat for the richest flavor and best texture
• Semi sweet chocolate chips: provide the perfect balance of sweetness in both layers
• Natural unsweetened cocoa powder: gives that deep chocolate flavor without being too bitter
• Heavy whipping cream: must be cold to whip properly for that light mousse like texture
• Powdered sugar: stabilizes the whipped cream do not reduce the amount
• Mini Chips Ahoy Cookies: create that decorative border and add extra texture

Step-by-Step Instructions

Prepare The Cookie Base:

Create the foundation by lining a springform pan with parchment and thoroughly creaming butter with both sugars until the mixture becomes light and airy. This process takes a full 3 to 4 minutes and creates air pockets that give your cookie the perfect texture.

Mix The Cookie Dough:

Incorporate the egg and vanilla completely before adding your dry ingredients. The dough will become thick and substantial. When folding in chocolate chips, distribute them evenly for chocolate in every bite of the base.

Bake The Cookie Layer:

Press the thick dough evenly across the bottom of your springform pan, paying special attention to create a level surface. Bake just until the edges develop a slight golden color about 16 to 18 minutes. Allow to cool completely in the pan before proceeding.

Create The Chocolate Cheesecake Filling:

Beat the cream cheese until completely smooth before adding sugar and cocoa powder. Any lumps at this stage will remain in your final dessert. The melted chocolate adds richness and helps stabilize the filling.

Incorporate The Whipped Cream:

Whip the heavy cream to stiff peaks before gently folding into the chocolate cream cheese mixture. Use a light hand with a spatula, maintaining as much air as possible for that perfect mousse like texture.

Assemble The Cheesecake:

Stand chocolate chip cookies around the perimeter of the pan, using small amounts of filling to help them stay upright. This creates the decorative edge that makes this dessert so visually impressive. Spread remaining filling evenly and refrigerate until completely set.

Finish And Decorate:

Add the final touches with chocolate whipped cream piped in decorative swirls around the edge. The mini chocolate chips and additional cookies not only add visual appeal but provide textural contrast with each bite.

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The mini Chips Ahoy cookies around the edge are my secret weapon for this recipe. They not only look impressive but provide that perfect contrast of textures. My nephew once counted how many he got in his slice and traded with his sister for one with more cookies.

Perfect Slicing Technique

For clean slices that showcase both layers beautifully, warm your knife under hot water and wipe dry between each cut. The heat helps the knife glide through the cheesecake without dragging or creating crumbs. For photography worthy slices, refrigerate the cheesecake thoroughly first, then let it stand at room temperature for about 10 minutes before cutting.

Make Ahead And Storage Tips

This cheesecake actually improves with time as the flavors meld together. You can prepare it up to two days before serving, keeping it covered in the refrigerator. The cookie base will soften slightly over time, creating an almost cake like texture that complements the creamy layer perfectly. For best results, add the final chocolate whipped cream decoration just a few hours before serving.

Ingredient Substitutions

If you prefer a different cookie experience, try using chocolate cookie dough instead of chocolate chip for a double chocolate version. For a less sweet variation, dark chocolate chips work beautifully in both the cookie base and the filling. Those avoiding cocoa powder can create a vanilla cheesecake filling instead simply omit the cocoa powder and use white chocolate in place of the semi sweet chips.

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Frequently Asked Questions

→ How do I prevent the cookie base from sticking to the pan?

Use parchment paper to line the bottom of your springform pan and lightly grease the sides with butter or oil spray to prevent sticking.

→ Can I substitute the heavy whipping cream with something else?

Whipping cream is essential for the creamy texture, but you could try stabilized alternatives like coconut cream for a dairy-free option.

→ How long does this dessert need to chill before serving?

The cheesecake needs to be refrigerated for at least 5-6 hours or overnight to achieve the proper firmness and flavors.

→ Can I make the cookie base ahead of time?

Yes, you can bake the cookie base a day in advance. Allow it to cool and store it covered to maintain freshness.

→ What can I use instead of Mini Chips Ahoy for the edges?

You can use any small or mini chocolate chip cookies. Homemade ones or store-bought varieties will both work perfectly.

→ Can I omit the powdered sugar from the whipped cream?

It's not recommended to omit powdered sugar as it stabilizes the whipped cream and prevents the cheesecake filling from becoming too thin.