Chocolate Chip Cookie Dough Cheesecake

Thank you The Girl Who Ate Everything

Crust:
4 tablespoons butter, melted
2 1/2 cups graham cracker crumbs or chocolate cookie crumbs (like Oreos)

Cookie Dough:

½ cup butter, softened

½ cup sugar

½ cup packed light brown sugar

2 tablespoons milk

2 teaspoons vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

1 cup mini chocolate chips

Set aside an additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

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

Garnish:

1 cup heavy whipping cream

1/3 cup powdered sugar

Mini chocolate chips, for sprinkling

• Preheat oven to 325 degrees.
• For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. 
• Add the milk, vanilla and blend. 
• Mix in the flour, salt and the chocolate chips. The dough will be wet. 
• Gently roll the dough into small teaspoons size balls 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.
• Lightly grease the bottom and sides of a 10-inch springform pan. 
• In a medium bowl, combine the butter with the graham crackers or 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. 
• Make sure to try to evenly distribute the cookie balls so that every slice has some in it.
• Bake the cheesecake at 325 degrees for one hour. 
• Turn off the oven and prop the door open several inches (make sure no kids are around!).
•  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. For best results chill overnight.
• For whipped cream garnish: Whip cream with sugar until soft peaks form.
• To serve, cut into slices and top with whipped cream and mini chocolate chips.