Servings: 12

Weight Watcher Smart Points: 41

Preparation Time: 30 Minutes

Cooking Time: 90 Minutes

Ready In: 120 Minutes


  • ¾ cup brown sugar
  • ½ cup butter
  • 1 Tlbs butter, melted
  • 4 Tbs butter, melted
  • 1 cup chocolate chips
  • 2½ pounds cream cheese, softened - cut into 1 inch chunks
  • 6 eggs, plus 2 egg yolks
  • 2 cups flour
  • 2 tsp lemon juice
  • 1½ cups sugar
  • 1 (14 oz) can sweetened condensed milk
  • 2 tsp vanilla


  1. Prepare the Cookie Dough :In an electric mixer, beat together butter and sugar
  2. Add vanilla
  3. With mixer on low, slowly add in the flour, until completely incorporated
  4. It will be very dry, that is ok
  5. Beat in milk until well combined
  6. Stir in chocolate chips
  7. Roll into small 1 inch balls
  8. Place in freezer for 45 minutes, or until completely frozen.Prepare the crust: Preheat oven to 325 degrees
  9. Mix together the cookie crumbs and the butter
  10. Press into the bottom of a 9 inch springform pan
  11. Use the bottom of a measuring cup to firmly press it into the bottom, keeping it off the sides
  12. Bake for 10 minutes
  13. Let cool completely.Prepare the Cheesecake: Increase oven heat to 500 degrees
  14. Using an electric mixer beat cream cheese on low until broken up, about 1 minute
  15. Scrape the sides, and add ¾ cup of sugar, and salt
  16. Mix over low for about a minute, until well combined
  17. Beat in the remaining ¾ cup of sugar.Scrape the sides, add sour cream, lemon juice, and vanilla
  18. Mix over low for 1 minute
  19. Mix in egg yolks until thoroughly combined
  20. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition
  21. Stir in about ½ of the frozen cookie dough balls, until evenly distributed.Gently brush the top of the baked and cooled crust with the 1 Tbls of melted butter
  22. Place springform pan on a baking sheet
  23. Pour filling into the crust.Bake for 10 minutes
  24. Without opening the oven door reduce the temperature to 200 degrees
  25. Bake for about 90 minutes, or until the center of the cheesecake is 150 degrees.Let cool for 5 minutes
  26. Then run a knife around the edge to loosen the sides
  27. After 2 hours wrap in plastic and refrigerate until cold, about 3 hours.To remove the mold wrap a warm kitchen towel around the pan, and let set for 1 minute
  28. Gently remove the sides
  29. Cut into 12 slices, and top with whipped cream to serve.

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