Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated for safety)
- 1/2 cup mini chocolate chips
- 24 oz cream cheese (3 blocks), softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 3 large eggs
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the pan. Bake the crust for 10 minutes, then set it aside to cool while you prepare the other components.
- In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Stir in the milk and vanilla extract. Gradually add the heat-treated flour and mix until a dough forms. Fold in the mini chocolate chips. Roll the dough into small, marble-sized balls and place them on a plate in the freezer for 15 minutes to firm up.
- In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is completely smooth and free of lumps. Add the sour cream and vanilla extract, mixing until combined. Add the eggs one at a time, beating on low speed just until the yellow disappears. Avoid overmixing the eggs to prevent air bubbles from forming in the batter.
- Pour half of the cheesecake batter over the cooled crust. Drop half of the chilled cookie dough balls into the batter. Pour the remaining cheesecake batter on top and smooth the surface. Gently press the remaining cookie dough balls into the top of the cheesecake. Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the door cracked for one hour to let the cheesecake cool slowly.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Run a knife around the edge of the pan before releasing the springform sides. Slice with a warm knife for the cleanest cuts.
- Cook Time: 85 minutes