Chocolate Chip Cookie Dough Cheesecake

By Tamipri

Ingredients

• Crust:
• 2 c. packed chocolate graham cracker crumbs
• 1/3 c. sugar
• 6 Tb. butter, melted and cooled
• 1 egg white, lightly beaten
• Filling:
• 1 (16.5 oz.) roll chocolate chip cookie dough, room temperature
• 4 (8 oz.) pkg. cream cheese, softened
• 1 1/2 c. sugar
• 5 large eggs
• 3 Tb. all-purpose flour
• 1 (8 oz.) carton sour cream
• 1 tsp. vanilla extract
• Chocolate Ganache:
• 1/3 c. heavy whipping cream
• 1/4 c. sugar
• 1 Tb. light corn syrup
• 3/4 c. semisweet chocolate chips

Preparation

Step 1

1. Preheat oven to 300 degrees. Place a rimmed baking sheet on lower rack of oven. Fill halfway with water. In a small bowl, combine graham cracker crumbs, 1/3 cup sugar, butter, and egg white. Press firmly on bottom and up sides of a 9 1/2" springform pan. Bake for 10 minutes; set aside to cool.

2. Press cookie dough firmly onto bottom of cooled crust. In a large bowl, using an electric mixer, beat cream cheese and 1 1/2 cups sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add flour; beat just until combined. Stir in sour cream and vanilla. Pour cheesecake batter over cookie dough. Bake for 1 hour and 15 minutes; turn oven off. Leave in oven with door closed for 4 hours. Remove cheesecake from oven. Gently run a knife around edge of pan to release sides. Cool completely in pan on wire rack. Spoon Chocolate Ganache over top of cheeseckae. Cover and chill 8 hours. Remove sides of pan to serve. Garnish with maraschino cherries and fresh mint, if desired.

For Ganache: In a small saucepan over medium heat, combine cream, sugar, and corn syrup, stirring until sugar dissolves. Stir in chocolate until melted and smooth. Cool slightly before use.