Chocolate Chip Cookie Dough Cheesecake

By CheeseDiva

Ingredients

• 1 package chocolate chip cookies (such as Chips Ahoy)
• 1/4 tsp. salt
• 4 tbsp. unsalted butter, melted
• 4 (8-oz.) bars cream cheese, at room temperature
• 1 1/4 c. sugar
• 1/2 tsp. kosher salt
• 1 tbsp. pure vanilla extract
• 4 large eggs, at room temperature
• 3/4 c. sour cream
• 1/2 c. heavy cream
• 3/4 c. mini chocolate chips
• Broken chocolate chip cookies, for cheesecake sides
• 1/2 c. unsalted butter, soft
• 1/2 c. brown sugar
• 1 tsp. pure vanilla extract
• 2 tbsp. all-purpose flour
• 1 tsp. kosher salt
• 3 tbsp. milk

Details

Servings 1
Adapted from delish.com

Preparation

Step 1

Make the crust: Butter
a 9" springform pan. Wrap the bottom and sides of the pan in a double layer
of aluminum foil. Set a rack in the middle of the oven and preheat the oven to
350 degrees F.
In
a food processor or blender, grind graham crackers into fine crumbs. Add
sugar and salt and pulse to combine. Transfer to a medium bowl and add melted butter. Use a fork or your fingers to blend mixture until crumbs are evenly moist, then press into the bottom and about a third of the way up
the sides of the springform pan. Transfer pan to the freezer for 10 minutes.

Place pan
on a baking sheet and bake crust for 10 minutes, then set on a rack to cool.
Reduce oven temperature to 325 degrees F.
Make the cheesecake: Bring a medium saucepan or teakettle full of water to a boil.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat cream cheese on medium, scraping down the bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat for 30 seconds. Add the eggs, 1 at a time, beating for 1 minute after each addition and scraping down the bowl as necessary. Add the sour cream and heavy cream and beat on low until fully incorporated and completely smooth, about 1 minute.

Pour about a
third of the cheesecake batter into the cooled crust then sprinkle with about a
third of the chocolate chips. Add another third of the batter, followed by
another third of the chocolate chips. Add the rest of the batter, smooth the
top of the cheesecake, and sprinkle with the rest of the chocolate chips. Place
the cheesecake in a deep roasting pan and set it on the middle rack of the oven.
Carefully pour enough boiling water into the roasting pan to come about halfway
up the sides of the springform pan. Bake until the top is just starting to
brown and crack, about 1 hour and 30 minutes. Turn off oven, prop open door
with a wooden spoon, and let cheesecake slowly cool in its water bath
for 1 hour.
Remove roasting pan from oven, then carefully lift the springform pan out of the water and remove the foil. Set cheesecake on a rack and let come to room temperature. Once completely cool, loosely cover with plastic wrap and refrigerate at least 4 hours, but preferably overnight. When ready to serve, carefully remove the sides of the springform pan.
Make the frosting: In a large bowl with a hand mixer or bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and vanilla. Slowly add flour and salt and beat until combined. Add milk until you reach desired creaminess.
Transfer frosting to a piping bag and pipe frosting around cheesecake. Top each frosting circle with half a cookie, then cover cheesecake sides with crushed cookies.