Ingredients
Cooking spray
1/2 c. (1 stick) butter, softened
1/2 c. packed brown sugar
1/4 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
1/4 c. all-purpose flour
1/2 tsp. kosher salt
1 c. semisweet chocolate chips
2 (8-oz.) blocks cream cheese, softened
1/4 c. sour cream
2/3 c. granulated sugar
3 large eggs
1 tsp. pure vanilla extract
1 tsp. kosher salt
Blue food coloring
1 c. mini Chips Ahoy
1/2 c. mini Oreos
Preparation
Step 1Make crust: Preheat oven to 350°. Line a 9"-x-9" baking pan with parchment paper, leaving a 2" overhang on the sides and grease with cooking spray. Step 2In a large bowl using a hand mixer, beat butter and sugars together. Add egg and vanilla and beat until incorporated. Add flour and salt and beat until just combined, then fold in chocolate chips. Step 3Press dough into pan and bake 20 minutes. Reduce oven to 325°. Step 4Make cheesecake: In a large bowl, beat cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt and beat until incorporated. Add blue food coloring until desired color is reached. Pour batter over crust and smooth top, then top with Chips Ahoy and Oreos. Step 5Bake until cheesecake only slightly jiggles in center, about 30 minutes. Turn off oven, prop oven door open and let cheesecake cool in oven, 1 hour. Refrigerate cheesecake at least 4 hours and up to overnight. Step 6Remove cheesecake from pan and cut into squares.
