Chocolate Chip Cookie Dough Cheesecake

 

Yet another cheesecake recipe

I've only run into a couple people that don't like cheesecake

I thought most of them were burnt in Salem

(Small joke there, there are lots of nice witches out there)

You need to make up the cookie dough

Put them on a cookie sheet lined with my favorite parchment paper and into the freezer they go

My spring pan comes to the rescue again

Tonya said that this looked like pavement, it was so smooth

Making up the cheesecake

Mixing mixing mixing

After the cookie dough was added to the mixer, into the spring pan it goes

Always put about a liter of water in the oven when you are cooking your cheesecake

Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight.

INGREDIENTS

Crust:

4 tablespoons butter, melted

1/3 cup white sugar

2 1/2 cups Oreo cookie crumbs 

Filling:

4 (8-ounce) blocks cream cheese, softened to room temperature

1 cup sugar

4 large eggs

1 teaspoon all-purpose flour

1 teaspoon vanilla

1 cup sour cream

Cookie Dough:

½ cup butter, softened

½ cup sugar

½ cup packed light brown sugar

2 tablespoon milk

2 teaspoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

1 cup mini chocolate chips

An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

DIRECTIONS

For the cookie dough:

In a medium bowl, combine the butter and sugars for the cookie dough. Add the water milk, vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.

For the crust:

Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs.  Press onto the bottom and about halfway up the sides of the prepared pan.

For the cheesecake:

Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.

Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter.

Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.

Comments and Suggestions are ALWAYS welcome.