Chocolate Chip Cookie Dough Cheesecake.  Need I say more?  This recipe combines two of the most classic desserts of all time.   I guarantee you it will not disappoint.  Ever since I saw this recipe I had been dying to try it.  I kept looking for a great excuse to make it… a get together, party, etc.  I knew that if I made it “just because,” and with just the two of us in the house, I would end up eating the whole thing myself.  Well, I couldn’t wait any longer… I must say it tastes as heavenly as it looks.  This is a must try! I’m sure it would be a great crowd pleaser… although I couldn’t hold out long enough to find out

Chocolate Chip Cookie Dough Cheesecake.  Need I say more?

Chocolate Chip Cookie Dough Cheesecake (print recipe)
Crust:
4 tablespoons butter, melted*
2 1/2 cups chocolate cookie crumbs

Filling:
4 (8 oz.) packages cream cheese, softened to room temperature*
1 cup sugar
4 large eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream*

Cookie Dough:
½ cup butter, softened to room temperature
½ cup sugar
½ cup packed light brown sugar
2 tablespoons milk
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
2 cup mini chocolate chips, divided

Topping
1 cup heavy whipping cream, whipped to stiff peaks
1 tablespoon powdered sugar
Garnish with chocolate shavings

For the cookie dough, combine the butter and sugars together in a medium bowl.  Add the milk, vanilla and blend. Mix in the flour, salt and 1 cup chocolate chips. The dough will be fairly soft. Scoop out the dough into teaspoon size and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake. (Note:  This is soft dough so it may

For the crust, lightly grease the bottom and sides of a 9-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs.  Use a food processor to do this if you have one. Press onto the bottom and about halfway up the sides of the greased springform pan.

To make the cheesecake, use an electric mixer on high speed to beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. (Overmixing can contribute to too much air in the batter, which can make the cheesecake crack on top during baking.)

Pour half the batter into the prepared crust. Drop some of the cookie dough batter on top of the mixture. Gently fold the remaining cookie dough balls, and the additional 1 cup mini chocolate chips, into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. Bake the cheesecake at 325 degrees for one hour and 10 minutes. Turn off the oven and let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.

*I used light for all these ingredients and had great results.