1. Crust:
  2. 1 1/2 cups of oreos, or other biscuits
  3. 3-4 tbsp butter (depends how thick the crust is and how crumbly you want it)
  4. Filling:
  5. 2- 8oz blocks of cream cheese (I used the low fat but not fat free) AT ROOM TEMPERATURE
  6. 1/2 C white granulated sugar
  7. 1 tsp vanilla extract
  9. 1 1/2 C semi sweet chocolate chips
  • Line the bottom of a 7 inch springform pan with parchment paper and spray with cooking spray. Set aside. 
  • In a food processor, crush the crackers/cookies until fine. mix with melted butter and press into the bottom of the springform with your fingers. 
  • In a mixing bowl, cream the cheese until smooth. 
  • Add in the sugar and vanilla and mix until smooth. 
  • Add eggs, one at a time, just until incorporated. 
  • Melt chocolate chips in the microwave in 15 second intervals until smooth and stir into cheesecake batter until mixed thouroughly and there's no marbling. 
  • Spread batter in the cheesecake pan on the crust. My batter was pretty thick. 
  • In the IP, pour in 2 cups of water and put trivet in. 
  • 20 min HP. 12 min NR 
  • Cool for 10 minutes. 
  • 5 hours + fridge