Chocolate Chip Cookie Dough Cheesecake

Cheesecake Factory-style cheesecake studded with dollops of chocolate chip cookie dough on a chocolate chip cookie crust.

Nutrition

551

Calories

Protein

52g

Carbs

36g

Fat

1-3/4 cups	240–180 ml	crushed chocolate chip cookies or chocolate wafer crumbs
1/4 cup	60 ml	sugar
1/3 cup	80 ml	butter, melted
3		packages (8 ounces each) cream cheese, softened — FILLING
1 cup	240 ml	sugar
1 cup	240 ml	sour cream
1/2 teaspoon	2.5 ml	vanilla extract
3		large eggs, lightly beaten
1/4 cup	60 ml	butter, softened — COOKIE DOUGH
1/4 cup	60 ml	sugar
1/4 cup	60 ml	packed brown sugar
1 tablespoon	15 ml	water
1 teaspoon	5 ml	vanilla extract
1/2 cup	120 ml	all-purpose flour
1-1/2 cups	240–120 ml	miniature semisweet chocolate chips, divided

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside.
In another bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips.
Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.