Ingredients
- 1 1/4 1 ¼ cups chocolate chip cookie crumbs (use a hard cookie like Chip’s Ahoy)
- 2 TBSP sugar
- 1/4 ¼ cup unsalted butter, melted
- 32 ounces cream cheese
- 1 cup dark brown sugar, loosely packed
- 1 cup granulated sugar
- 2 TBSP all-purpose flour, plus some for dusting the truffles
- 4 eggs
- 2 egg yolks
- 1 tsp vanilla
- approximately 20 cookie dough truffles, plus 5-8 to place on top (recipe follows)
Preparation
Step 1
Combine the cookie crumbs, 2 TBSP sugar and melted butter. Press this into the bottom of a 10 inch spring form pan. Bake crust for 10 minutes at 350F and set aside.
Mix the cheese and sugars with paddle attachment on medium speed, about 3 minutes.
Add in the flour on low speed. Add eggs one at a time, scraping down the sides and bottom after each egg. Add the egg yolks and vanilla and beat until completely incorporated.
Place truffles into a large bowl sprinkle with flour and light coat each one with flour (this helps them not all sink to the bottom). Remove and excess flour and fold into cheesecake, reserving a couple to place on the top.
Pour the batter into the prepared pan. Place the last few truffles on top of the cheesecake.
Wrap aluminum foil on the outside of the ban and bake in a water batch at 350F for approximately 1 ½ hours. A knife inserted should come out clean when the cake is done.
Chill the cake overnight and then remove from the pan.