Chocolate Chip Cookie Dough Cheesecake

original recipe:

http://divascancook.blogspot.com

Ingredients:

1-Crust

1-3/4 cups of crushed chocolate chip cookies (you can also use graham crackers, vanilla wafers or oreos.in my case i use cookies that i bake by my own.)

1/3 cup soften butter

1/4 cup sugar

2-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

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

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

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.

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

Make the Cheesecake Filling

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

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

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

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

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!

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

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)

3.) Cook for 45 minutes

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.

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.

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

Indulge! You deserve it!!

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.