Easy Chocolate Chip Cheesecake

Step 1

Only six common ingredients. Allow 3 - 8oz packages of cream cheese and three eggs to rest for about 30 minutes at room temperature if you have time.

Step 2

Preheat oven to 300°. Crush 18 standard Oreo cookies (about 1 1/2 cups).

Step 3

Melt 1/2 stick of butter (4 tablespoons) in a microwave for about 20 seconds until liquefied and mix into the crushed cookies.

Step 4

Grease a 9-inch springform pan with butter.

Step 5

Crush the cookie/butter combo into the bottom of the pan using a fork. Break up any remaining larger pieces, and be sure to get complete coverage. It will not look like enough, but it is. Now set this aside.

Step 6

Add three 8 oz packages of cream cheese to a large mixing bowl. Beat at a moderate speed (4 on a stand mixer) for 2-3 minutes to make it a little fluffy.

Step 7

Add one 14 oz can sweeten condensed milk. Mix on slower speed until combined. And now beat in the eggs one at a time until smooth but do not overbeat. Now fold in 1/2 of the 12oz pack of mini chocolate chips.

Step 8

Pour batter into prepared pan. Top with remaining chocolate chips.

Step 9

Bake for 1 hour until edges are browning some, but the center may not look set. Do not go poking it with toothpicks or anything else to check for done.

Step 10

Cool in pan for 1 hour before refrigerating for 2-3 hours. About 15 minutes into cooling, run a knife around the edge to help release the pan later. You can do the cooling in the oven with the door partly open and turned off or just at room temperature.