Chocolate Chip Cookie Dough Cheesecake

Preheat oven to 325°F (165°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

Make the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and mix well. Beat in eggs one at a time, fully incorporating each. Add sour cream and heavy cream, mixing until silky smooth. Pour filling over the cooled crust.

Make the Cookie Dough:
In another bowl, beat together softened butter, brown sugar, and granulated sugar until fluffy. Stir in vanilla extract. Gradually add flour and salt. Mix until dough forms. Fold in mini chocolate chips. If needed, add milk 1 tbsp at a time to soften the dough.

Assemble:
Drop small spoonfuls of cookie dough over the cheesecake filling, gently pressing into the batter. The cookie dough will slightly sink into the cheesecake while baking.

Bake:
Bake for 55–60 minutes, or until edges are set and center is slightly jiggly. Cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.

Serve:
Garnish with extra mini chocolate chips before serving, if desired.

Serving and Storage Tips

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