Chocolate Chip Cookie Dough Cheesecake (Print Version)

Creamy cheesecake studded with chocolate chip cookie dough and a crunchy chocolate crust — chilled and rich.

# What You'll Need:

→ Chocolate Cookie Crust

01 - 8.8 oz chocolate sandwich cookies (such as Oreos), crushed
02 - 5.3 tbsp unsalted butter, melted

→ Cookie Dough

03 - 7 tbsp unsalted butter, softened
04 - 6.3 tbsp brown sugar
05 - 4 tbsp granulated sugar
06 - 2 tbsp whole milk
07 - 1 tsp vanilla extract
08 - 1 cup all-purpose flour, heat-treated
09 - 0.5 tsp salt
10 - 0.6 cup mini chocolate chips

→ Cheesecake Filling

11 - 21.2 oz cream cheese, softened
12 - 0.75 cup granulated sugar
13 - 3 large eggs
14 - 0.5 cup sour cream
15 - 1 tsp vanilla extract
16 - 2 tbsp all-purpose flour

→ Topping (optional)

17 - 0.25 cup mini chocolate chips
18 - Reserved cookie dough balls

# How-To Steps:

01 - Preheat oven to 325°F. Grease and line the base of a 9-inch springform pan.
02 - Combine crushed chocolate sandwich cookies and melted butter until integrated. Press mixture firmly into prepared pan to form an even layer. Freeze while preparing other components.
03 - In a bowl, cream softened butter, brown sugar, and granulated sugar until fluffy. Incorporate milk and vanilla extract. Blend in heat-treated flour and salt just until combined. Fold in mini chocolate chips. Shape majority of dough into marble-sized balls, reserving a portion for garnish. Refrigerate until use.
04 - Beat cream cheese and granulated sugar together until smooth. Add eggs one at a time, mixing well after each. Blend in sour cream, vanilla extract, and flour just until incorporated.
05 - Pour half the filling over the crust. Distribute half the cookie dough balls evenly over batter. Cover with remaining filling and smooth surface gently. Top with reserved cookie dough balls if desired.
06 - Bake for 55 to 65 minutes or until edges are set and center remains slightly wobbly. Turn off oven, crack oven door, and allow to cool inside oven for 1 hour.
07 - Remove to room temperature and cool completely. Refrigerate for a minimum of 4 hours or overnight. Before serving, sprinkle with mini chocolate chips and remaining cookie dough balls if used. Slice and serve chilled.

# Expert Tips:

01 -
  • It combines two of the most craved desserts into one gloriously tall slice.
  • The chocolate cookie crust adds a dark, crunchy contrast that makes every layer pop.
  • People will assume you ordered it from a bakery and you never have to correct them.
02 -
  • Heat treat your flour before using it in the cookie dough: spread it on a baking sheet at 160°C for 5 minutes to eliminate bacteria.
  • Let the cream cheese reach full room temperature or you will battle lumps no amount of mixing can fix.
  • Cooling the cheesecake gradually in the oven prevents those dramatic surface cracks.
03 -
  • Freeze the cookie dough balls for 20 minutes before layering so they hold their shape during baking.
  • Run a knife around the edge of the pan as soon as it comes out of the oven to prevent the filling from pulling and cracking.

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