Chocolate Chip Cookie Dough Cheesecake

Lawdy lawdy lawdy...this cheesecake is nothing to be played with! It taste like something that should be served up in a high-end restaurant. Rich and simply sinful! It does take 2 days to make but it's easy and sooooo worth the wait!!!!  If you're on a diet ....I don't even know what to say. It DOES have a crap-load of calories but just eat it while you're on the treadmill and you should be fine. It is perfect to take to potlucks, holiday gathering and things like that. At least that way you won't have the thing sitting in the fridge calling your name all day.

Watch me make this dessert from start to finish!

Omg somebody please remind me not to chew gum while making videos! 

I so sound like I have a lisps  lol

Chocolate Chip Cookie Dough Cheesecake

Ingredients

Crust

1-3/4 cups of crushed chocolate chip cookies (you can also use graham crackers, vanilla wafers or oreos)

1/3 cup soften butter

1/4 cup sugar

Filling (bring all ingredients to room temp.)

3 pack of 8oz cream cheese (softened)

1 c. sugar

3 eggs

1 cup sour cream

1/2 t. vanilla

1 tube of refrigerated Chocolate chip cookie dough (you can make your own if desired)

Garnish (optional)

Mini chocolate chips

Walnuts

Whipping cream

(you could also add zig-zags of caramel & fudge, I mean what the heck a few more calories won't make a difference)

Make the crust

Step 1.) Crush cookies in a food processor until it is like fine crumbs. (you can also crush them by placing them in a freezer bag and rolling a rolling pin over it). Add 1-3/4 c. of the cookie mixture to a bowl

Step 2.) Add in 1/4 cup of sugar and 1/3 c. soften butter. Mix with a fork until it is all mixed in and moist

Step 3.) Prepare your spring form pan by placing foil on top of the bottom tray and locking the pan. The foil make for a tighter seal.

Step 4.) Pour the crust mixture into the pan and press evenly on the bottom. Set aside.

Make the Cheesecake Filling

Step 1.) In a large bowl add 3 packs of soften cream cheese and 1 cup of sugar. Beat until fluffy.

Step 2.) Add in 3 eggs and beat just until combined. Don't beat too long.

Step 3.) Add in 1 cup of sour cream. Beat until combined. Add in 1/2 t. of vanilla and beat until combined.

Step 4.) Pour the mixture into the prepared spring form pan.

Step 5.) Now, tear the cookie dough into bite-size pieces and stuff it down into the mixture. Be sure to stuff in all the way in there so that the cheesecake is covering up the dough (see my video)

Time to Bake it!

Step 1.) Place your cheesecake on the middle rack in a 350 degree preheated oven.

Step 2.) Fill a small pan with hot water and place it right beside your cheesecake. This keeps moisture in the oven and helps prevents cracks. Although sometimes a cheesecake just cracks even when you do everything right (as you can see in my video)

Step 3.) Cook for 45 minutes

Step 4.) When 45 minutes is up turn off your oven, prop the door open a little and let the cheesecake sit in the oven for about 20-30 minutes. This just makes sure the cheesecake is nice and set . It  will be soft and jiggly.

Step 5.) Remove from oven and place on counter to cool off for about 30 minutes. Now is the time to repair any cracks if needed.

Step 6.) Refrigerate over night.  The next day remove it from pan carefully and garnish!

Indulge! You deserve it!!

To Repair Minor Cracks (watch my vid, it helps to see it)

While your cheesecake is still hot if you have a few minor cracks in your cheesecake don't worry! Just take a bowl of hot water and place tiny drops of water on both sides of the crack  with a spoon. This will form a bit of a creaminess on the top and you can use the back of the spoon to SLOWLY AND CAREFULLY mend the crack. Work in teeny tiny steps until the entire crack is mended. PLEASE DO THIS SLOW AND CAREFULLY OR YOU WILL CREATE MORE CRACKS. If the crack is extremely deep then this won't work. Just cover it with garnish and no one will know.

Tips for the perfect cheesecake

*Make sure all ingredients are at room temperature.

* Never open the oven while the cheesecake is cooking. The dip in temp. will cause cracking.

*Don't over beat the ingredients. This causes too much air which can cause air bubbles and cracks.

*Place a pan of water in the oven with the cheesecake. Preferably under the cheesecake to keep moisture in the oven and prevent cracking.

*Don't over bake.

View more of my tips & secrets to getting the PERFECT CHEESECAKE!