Velvet Chocolate Cheesecake

18  Ratings
  • 20 min prep
  • 4 hr 20 min total
  • Makes 10 servings.

Velvet Chocolate Cheesecake Recipe


  • 30 CHIPS AHOY! Cookies, divided
  • 1/4 cup (1/2 stick) margarine or butter, melted
  • 1-1/3 cups sugar, divided
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1/3 cup unsweetened cocoa powder
  • 1-1/2 tsp. vanilla, divided
  • 2 eggs
  • 1 cup sour cream


  • Preheat  oven to 375°F if using a silver 8-inch springform pan (or to 350°F if using a dark nonstick 8-inch springform pan). Crush 20 of the cookies; mix with margarine. Press firmly onto bottom of pan. Stand remaining 10 cookies around side of pan; set aside.
  • Reserve  2 Tbsp. of the sugar. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add remaining sugar, the cocoa and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Cover tops of cookies with strip of foil to prevent overbrowning.
  • Bake  50 minutes or until cheesecake is puffed and almost set in center. Remove from oven. Mix reserved 2 Tbsp. sugar, the sour cream and remaining 1/2 tsp. vanilla until well blended; spread evenly over cheesecake. Return to oven; bake an additional 10 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Recipe Tips

Size-WiseLooking for a special treat? One serving of this cheesecake is full of chocolatey flavor.

ShortcutTo easily crush cookies into crumbs, process them in a blender or food processor.

Special ExtraGarnish with 3/4 cup thawed COOL WHIP Whipped Topping and 10 drained maraschino cherries just before serving.


Nutrition Information

Makes 10 servings.

Nutrition per serving:

  • Calories 540 
  • Total fat 34 g
  • Saturated fat 17 g
  • Cholesterol 110 mg
  • Sodium 380 mg
  • Carbohydrate 55 g
  • Dietary fiber 2 g
  • Sugars 40 g
  • Protein 7 g
  • Vitamin A 20 %DV
  • Vitamin C 0 %DV
  • Calcium 8 %DV
  • Iron 8 %DV

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