Creamy Chilled Chocolate Cheesecake
Serving Size / Yield
- 1 pkg. chocolate wafer cookies
- 6 Tbs. butter
- 2 pkg. cream cheese
- 1/2 C. + 2 Tbs. sugar, divided
- 3 large eggs
- 1/4 C. whole milk
- 2 tsp. vanilla extract
- 1 bag milk chocolate chips
- 1 1/2 C. sour cream
Preheat the oven to 350 degrees. In a food processor, pulse the cookies until fine crumbs form. Add the butter and pulse several times to combine. Transfer the crumbs to a 9-in. springform pan. Press it into the bottom and 2 in. up the sides. Bake for 10 minutes and cool completely on a wire rack.
In a large bowl, beat on a medium speed the cream cheese, 1/2 C. sugar, and 1/4 tsp. salt for 2 minutes, or until smooth. Reduce the speed to low and add the eggs, milk, and vanilla. Beat until just blended. Add the chocolate and beat until combined.
Pour the cream cheese mixture into the crust and bake for 45 minutes. The cheesecake will jiggle a little in the center. Meanwhile, in a small bowl, combine the sour cream and the sugar. Stir until the sugar has dissolved.
Remove the cheesecake from the oven and gently spread the sour cream mixture over the top of it. Return the cheesecake to the oven and bake for 5 minutes. Remove the cheesecake from the oven and cool completely on a wire rack. Cover and chill for at least 6 hours until chilled.