Servings: 48
  •   Crust
  • 1 lb. plus 2 oz. NABISCO Graham Cracker Crumbs
  • 6 oz. sugar
  • 6 oz. unsalted butter, melted
  •   Filling
  • 8 lb. cream cheese, softened
  • 1-3/4 lb. sugar
  • 2 lb. sour cream
  • 4 vanilla
  • 16 eggs
  • 1-1/2 lb. CHIPS AHOY! Cookies, chopped


Nutritional facts are based on a single serving
Calories 480
Total fat 36g
Saturated fat 20g
Trans fat 2g
Cholesterol 165mg
Sodium 370mg
Carbohydrate 31g
Dietary fiber 0g
Sugars 18g
Protein 8g
Calcium 10%DV
Iron 6%DV


  1. Crust:  Mix Graham cracker crumbs, sugar and melted butter. Divide into four (9-inch) springform pans and press crumb mixture firmly onto bottom of each pan. Bake in 350°F-conventional oven for 10 minutes. Cool on wire racks while preparing filling.
  2. Filling:  Beat cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in half of the chopped cookies.
  3. Divide  batter over each crust. Top each with remaining chopped cookies.
  4. Bake  in 350°F-conventional oven for 1 hour 10 minutes or until centers are almost set. Run knife or metal spatula around side of each pan to loosen cake; cool before removing side of pan. Refrigerate at least 4 hours or overnight.
  5. TIP

    Cut each cheesecake into 12 slices using a sharp knife dipped in hot water, wiping knife with damp cloth after each cut.

    Serving suggestion

    Serve with a whole CHIPS AHOY! Cookie and chocolate sauce.

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