Cookie Dough Cheesecake (Print version)

A rich baked cheesecake with a hidden layer of chocolate chip cookie dough inside a graham cracker crust, finished with whipped cream and cookie dough bites.

# Ingredients:

Crust

01 - 1 1/2 cups (180 g) graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - Pinch of salt
04 - 6 tablespoons (85 g) unsalted butter, melted
05 - 1/2 cup (80 g) mini chocolate chips

Cookie dough layer

06 - 1/2 cup (110 g) unsalted butter, softened
07 - 1 cup (205 g) packed light brown sugar
08 - 3 tablespoons milk
09 - 2 teaspoons vanilla extract
10 - 1 cup (132 g) all-purpose flour, heat-treated
11 - 1/2 teaspoon kosher salt
12 - 3/4 cup (120 g) mini chocolate chips

Cheesecake filling

13 - 4 blocks (8 oz / 225 g each) full-fat cream cheese, room temperature
14 - 1 cup (200 g) granulated sugar
15 - 2 tablespoons cornstarch
16 - 3 large eggs + 1 egg yolk, room temperature
17 - 1 tablespoon vanilla extract
18 - 1 cup (240 g) sour cream, room temperature
19 - 3/4 cup (120 g) mini chocolate chips

Topping

20 - 1 cup (240 ml) heavy whipping cream
21 - 2 tablespoons powdered sugar
22 - 1/2 teaspoon vanilla extract
23 - 1 tablespoon dry milk powder (optional)

# Instructions:

01 - Spread the all-purpose flour on a microwave-safe plate and heat in 30-second bursts, stirring between, until it reaches 165°F (74°C) throughout. Let it cool completely before using.
02 - Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, salt, melted butter, and mini chocolate chips. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan lined with parchment. Bake for 8 minutes, then reduce oven temperature to 325°F (160°C).
03 - Using a wooden spoon, mix softened butter and brown sugar until smooth. Stir in milk and vanilla, then the cooled flour and salt. Fold in mini chocolate chips. The dough will be soft and sticky.
04 - Beat room-temperature cream cheese, sugar, and cornstarch on low speed until smooth. Add eggs and egg yolk one at a time, mixing well after each. Blend in vanilla and sour cream on low. Fold in mini chocolate chips.
05 - Reserve 8 tablespoon-sized balls of cookie dough for topping; chill them. Drop the remaining dough over the crust and spread gently. Pour the cheesecake batter on top. Place a roasting pan filled with boiling water on the bottom oven rack and bake the cheesecake on the middle rack for 80 to 90 minutes, until the edges are set and the center jiggles like gelatin.
06 - Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Remove and cool at room temperature for 30 minutes, then refrigerate uncovered overnight.
07 - Beat heavy cream, powdered sugar, vanilla, and dry milk powder on high speed until stiff peaks form. Pipe swirls around the edge of the chilled cheesecake and place the reserved cookie dough balls on top. Sprinkle with extra mini chocolate chips.

# Good to know:

01 - Chill overnight for the cleanest slices.
02 - Heat-treating flour makes the raw dough decorations safe to eat.

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