New York Style Cheesecake
A creamy, decadent dessert that will steal the show!
Servings: 8 Servings
Calories: 309kcal
Ingredients
- 1 12- 15 ounce package cookies
- 4 eight ounce packages cream cheese at room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 Tbsp cornstarch
- 1 cup sour cream
- 6 ounces semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees
- Put cookies into a food processor and pulse until crumbly
- Press cookies into bottom of a greased 9" spring form pan
- Put spring form pan in freezer
- Beat together cream cheese and sugar until smooth
- Add eggs, vanilla, and cornstarch and beat until smooth
- Stir in sour cream
- Pour filling into spring form pan
- Bake at 375 degrees for ten minutes
- Lower oven temperature to 200 degrees and bake forty five minutes
- Crack oven door and allow to cool for 3 hours
- Cover with plastic and refrigerate cake for 2 hours or up to 2 days until ready to top
- Melt six ounces of semisweet chocolate chips in the oven at 200 degrees for ten minutes
- Stir chocolate together, put in a piping bag, and pipe chocolate on to cake
Notes
If the cookies are too dry to press into the spring form pan, add 4 Tbsp melted butter.
Store your cheesecake, covered in the refrigerator for up to 1 week.
Nutrition
Calories: 309kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 48mg | Potassium: 176mg | Fiber: 1g | Sugar: 34g | Vitamin A: 255IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1.6mg