Chocolate Chip Cookie Dough Cheesecake

Servings: 12

Ingredients

Crust

• Cooking spray
• 3/4 of one 16.5-oz. log refrigerated chocolate chip cookie dough

Cheesecake Filling

• 4 (8-oz.) blocks cream cheese, softened
• 1 1/4 c. granulated sugar
• 1/2 tsp. kosher salt
• 4 large eggs, room temperature
• 1/2 c. sour cream
• 1/4 c. heavy cream
• 1 tbsp. pure vanilla extract
• 3/4 c. mini chocolate chips, divided
• Remaining cookie dough (rolled into balls)

Frosting

• 1/2 (8-oz.) block cream cheese, softened
• 4 tbsp. (1/2 stick) butter, softened
• 1/4 c. powdered sugar
• 2 tbsp. packed brown sugar
• 1/2 tsp. pure vanilla extract
• 1/2 c. mini chocolate chips

Garnish

• 3 chocolate chip cookies, halved
• 2 c. broken chocolate chip cookies

Equipment

• 9-inch springform pan
• Aluminum foil
• Roasting pan (for water bath)

Instructions

Make the Crust

1. Preheat oven to 350°F.
2. Wrap bottom of a 9-inch springform pan with aluminum foil and grease with cooking spray.
3. Pat 3/4 of the cookie dough into an even layer on the bottom of the pan.
4. Bake until golden, about 26 minutes, then let cool.

Make the Filling

1. Reduce oven temperature to 325°F.
2. In a large bowl, beat cream cheese until smooth, about 3 minutes.
3. Add sugar and salt and beat until fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Add sour cream, heavy cream, and vanilla extract. Beat for 1 minute more.
6. Pour half of the batter over the cooled crust.
7. Sprinkle with half of the mini chocolate chips.
8. Add cookie dough balls (from remaining dough) over the chocolate chips.
9. Pour remaining batter on top and sprinkle with remaining chocolate chips.

Bake

1. Place springform pan in a large roasting pan and pour in enough boiling water to come up halfway up the sides of the springform pan (water bath).
2. Bake at 325°F for approximately 2 hours, until the top turns golden and the center slightly jiggles.
3. Turn off oven and prop the door open with a wooden spoon. Let cool in oven for 1 hour.
4. Remove from water bath and let cool to room temperature.
5. Refrigerate for at least 4 hours or overnight.

Make the Frosting and Decorate

1. Beat cream cheese, butter, powdered sugar, brown sugar, and vanilla until smooth.
2. Fold in mini chocolate chips.
3. Dollop frosting onto the top of the chilled cheesecake.
4. Top with halved chocolate chip cookies.
5. Cover sides with broken chocolate chip cookies.