Ingredients
Scale
- For the Crust:
- 2 cups crushed chocolate chip cookies (or Graham crackers)
- 6 tablespoons melted salted butter
- For the Edible Cookie Dough:
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup softened unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
- For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 1.5 cups heavy whipping cream (cold)
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Step 1: Prepare the Crust and Heat-Treat Flour – First, ensure your flour is safe to eat by microwaving it in 30-second intervals until it reaches 165°F. Sift it to remove any lumps. Next, mix your crushed cookies with the melted butter in a medium bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the freezer to set while you prepare the other layers.
- Step 2: Make the Edible Cookie Dough – In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Stir in the vanilla and heavy cream. Gradually add the heat-treated flour and mix until a dough forms. Fold in the mini chocolate chips. Roll about one-third of the dough into small bite-sized balls for the filling and topping. Set the rest aside to crumble into the cheesecake.
- Step 3: Whip the Cheesecake Filling – In a large bowl, beat the softened cream cheese until perfectly smooth with no lumps. Add the powdered sugar and vanilla, mixing until combined. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula to keep it light and airy. Fold in the cookie dough crumbles and mini chocolate chips.
- Step 4: Assemble and Chill – Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Press the reserved cookie dough balls into the top of the cheesecake for a beautiful presentation. Cover the pan with plastic wrap and refrigerate for at least 6 hours, though overnight is best for the cleanest slices. Once set, run a knife around the edge, release the springform sides, and serve.
- Cook Time: 30 minutes (plus 6 hours chilling time)