If you love chocolate chip cookie dough straight out of the batter bowl or in ice cream, you’ll love this next recipe! A small piece goes a long way! It’s well worth the work!

Prep: 30 mins
Cook: 50 mins
Additional: 4 hrs
Total: 5 hrs 20 mins
Servings: 12
Yield: 1 – 9 inch springform pan

Ingredients

Crust:
1 ½ cups finely crushed chocolate wafer cookies
2 tablespoons white sugar
¼ cup melted butter

Cake:
2 (8 ounce) packages cream cheese, cut into chunks
¾ cup white sugar
2 tablespoons white sugar
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract

Cookie Dough:
¼ cup butter, softened
¼ cup firmly packed brown sugar
¼ cup white sugar
2 tablespoons water
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
½ cup all-purpose flour

Topping:
1 cup sour cream
2 teaspoons white sugar
1 teaspoon vanilla extract

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.

Step 3
Bake crust in the preheated oven until set, about 8 minutes.

Step 4
Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.

Step 5
Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.

Step 6
Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.

Step 7
Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.

Nutrition Facts

Per Serving:
549 calories; protein 7.7g; carbohydrates 51.8g; fat 36.2g; cholesterol 125mg; sodium 287.1mg.