This is an extremely easy to make, New York style cheesecake recipe that does not require a water bath during baking, just a little patience while the cake cools.


The Crust:
30 chocolate chip cookies, crushed into small crumbs
2 tablespoons butter, melted

The Cake:
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips


1. Grease a 10-inch springform pan. In a medium bowl, mix cookie crumbs with the melted butter. Press the mixture into the bottom of your pan. Refrigerate the crust for at least 30 minutes to let it set.

2. Preheat the oven to 350F.

3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Fold in chocolate chips, and pour the mixture onto your crust.

4. Bake in preheated oven for 1 hour. Then turn the oven off, and let the cake cool in the oven with the door closed until it comes to room temperature; this is a very important step that prevents the cake from cracking. Depending on your kitchen and the size of your oven, this will take about an hour. Resist the temptation to sneak a quick look. After that, you can remove it from the oven. Chill in refrigerator for at least 4 hours – overnight is better.


  • We usually use either Pepperidge Farm or Famous Amos chocolate chip cookies for the crust, but any decent-quality cookie can be used as long as it is crispy. The soft & chewy versions should be avoided at all costs.