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Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. In a medium bowl, stir together crushed cookies (or graham crackers) and 1 tablespoon granulated sugar. Stir in melted butter (If using graham crackers, increase the butter to 1/2 cup) until combined. Press the mixture onto the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
In a large mixing bowl, beat the cream cheese, the remaining 1/2 cup granulated sugar, brown sugar, flour and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in the eggs.
Pour half of the cream cheese mixture into the crust-lined pan, spreading evenly. Gently drop half of the cookie dough by teaspoons onto the cream cheese mixture in the pan. Repeat with the remaining cream cheese mixture and the remaining cookie dough. Poke the dough down just below the surface. Sprinkle the top with chocolate chips.
Place the springform pan in a shallow baking pan. Bake for 60 to 65 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken. Cool in the springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on the wire rack. Cover and chill for at least 4 hours before serving.