Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup sugar
For the Cookie Dough:
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup mini chocolate chips
For Garnish (optional):
Whipped cream
Extra cookie dough pieces
Chocolate chips
Directions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
For the crust, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan and set aside.
For the cookie dough, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add vanilla extract, then gradually mix in the flour until fully combined. Fold in mini chocolate chips. Roll small balls of cookie dough and set aside.
For the cheesecake filling, beat together the softened cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract and sour cream, mixing until fully incorporated.
Fold in mini chocolate chips and some of the cookie dough balls into the cheesecake mixture.
Pour the cheesecake filling over the prepared crust. Place remaining cookie dough balls on top of the cheesecake.
Bake for 55-65 minutes, until the center is almost set. Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes with the door slightly ajar.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
Optional garnish: Top with whipped cream, additional cookie dough pieces, and chocolate chips before serving.
Prep Time: 25 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 30 minutes (plus chilling time)
Servings: 12
Calories: 450 kcal per serving
