Chocolate Chunk Cheesecake with Cookie Crust

Yesterday was my little brother's 10th birthday. Henry is my biggest critic when it comes to food... Or really anything for that matter. 

For Easter I made this White Chocolate Cheesecake and he told me then and there that I had to make something EXACTLY like it for his birthday… "but without all that white chocolate stuff and milk chocolate instead." 

I aim to please- chocolate chunk cheesecake it was! He was seriously reminding me every couple weeks about this cheesecake he dreamt of. 

Talk about pressure.

 

So When I was in the kitchen, I noticed we had a bunch of Chips Ahoy cookies in the cupboard... LIGHTBULB! I asked Hen if I could use the cookies for the crust and he was like "UMMMM YESSSSSS!!!" 

Alrighty then!

This cheesecake is all kinds of amazing. The crust is so soft and buttery with little bits of chocolate from the cookies. And the cheesecake part of it is as rich as all get out. 

This stuff is dangerous… Seriously if you look up the word dangerous in the dictionary I'm pretty sure a picture of this loverly cheesecake'll show up. 

But most importantly… The birthday boy was pleased! 

Chocolate Chunk Cheesecake with Cookie Crust

2 pkgs. Chips Ahoy cookies, finely crushed

1/2 c. butter

1/3 c. white sugar

2 {8 oz.} pkgs. plain cream cheese, softened

2 eggs

1 tsp. vanilla extract

3/4 c. sugar

1/2 c. chocolate chunks {or chocolate chips}

Preheat oven to 375ºF. 

In a large mixing bowl, combine the crushed cookies, butter, and sugar until it resembles a crumble. Press into a greased pie pan and set aside. In the same bowl combine the cream cheese, eggs, vanilla, and sugar. Stir until smooth. Add in the chocolate chunks. Pour the batter into the pie pan. Bake for 15-20 minutes or until middle has set. 

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