Chocolate Chip Cookie Dough Cheesecake

I know some of you have anxiously been awaiting this recipe! The one where it's oh so good but oh so bad to eat! It's yummo with whipping cream (if you wanna go all out and indulge to the extreme) or is just as heavenly plain with a glass of milk. Either way, you're probably gonna regret taking just one bite when you try this doozy because that one bite won't be enough and you're gonna wish you'd never read this blog post ;).

Chocolate Chip Cookie Dough Cheesecake

Cookie Dough:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup light brown sugar, packed

2 tbsp milk

2 tsp vanilla extract

1 cup all purpose flour

1/4 tsp salt

1 cup mini chocolate chips

Set aside an additional 1 cup mini chocolate chips to fold into batter with cookie dough balls

Crust:

4 tbsp butter, melted

2.5 cups graham cracker crumbs

Filling: 

4 (8oz) pkgs cream cheese, softened

1 cup sugar

4 large eggs

1 tsp all purpose flour

1 tsp vanilla

1 cup sour cream

1. Preheat oven to 325 degrees. 

2. For the cookie dough: In a medium bowl, combine the butter and sugars until smooth. Add the milk, vanilla and blend. Mix in the flour, salt and chocolate chips. The dough will be wet. Gently roll the dough into small teaspoon sized balls and place on wax paper or nonstick baking pan and put in freezer to harden while fixing crust and filling. 

3. For the crust: Lightly grease the sides and bottom of a 10 inch spring-form pan. In a medium bowl, combine the melted butter and graham cracker crumbs. Press into the bottom and about halfway up the sides of the spring-form pan. 

4. For the filling: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour just until smooth. Add in the vanilla and sour cream and mix just until blended. Be careful not to over mix. Too much air in batter will cause cracks during baking in the oven. 

5. Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and remaining chocolate chips into the remaining batter. Pour into pan and spread evenly, making sure to disperse cookie dough balls throughout every part of the batter. 

6. Bake the cheesecake for one hour. Turn off oven, prop open door (make sure no kids are around) and leave in oven for 30 minutes. Take out of oven and let cool completely on wire rack. Refrigerate for 8-12 hrs (I let mine sit overnight). Garnish with whipped cream and mini chocolate chips and enjoy!