Chocolate Chip Cookie Dough Cheesecake with an Oreo Crust

Ingredients

Crust: 

  • 4 tbsp. butter, melted 
  • 2 cups Oreo cookie crumbs 

Cookie Dough: 

  • 1/4 cup butter, softened 
  • 1/4 cup sugar 
  • 1/4 cup packed light brown sugar 
  • 1 egg white 
  • 1 tsp. vanilla extract 
  • 1/2 cup all-purpose flour 
  • Pinch of salt 
  • 2/3 cup mini chocolate chips 

Cheesecake Filling: 

  • 3 (8 oz.) blocks cream cheese, softened
  • 1 cup sugar 
  • 1/2 tsp. vanilla 
  • 1 cup sour cream 
  • 3 large eggs, beaten 
Topping:
  • Mini chocolate chip cookies (instructions below)
  • Extra Oreo cookie crumbs
  • Whipped cream

Preheat oven to 350 degrees F.


For the crust: Lightly grease the bottom and sides of a 10-inch pie plate. In a medium bowl, combine the butter with the cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan. 


For the cookie dough: Using an electric mixer, combine the butter and both sugars until smooth. Add the egg white and vanilla and stir to combine. Mix in the flour and salt and stir just until combined. Fold in and the chocolate chips. Gently roll the dough into small teaspoon-size balls and set aside.

For the cheesecake filling: Using an electric mixer on high speed, beat the cream cheese and sugar until smooth. Mix in the vanilla and sour cream. Add in the eggs and mix just until combined. 

Pour the cheesecake batter into the prepared crust, leaving about 1/2 inch of room from the top of the pie plate. Add the cookie dough balls in an even layer over top (you will not use up all the balls). Use a spoon to gently submerge the cookie dough balls so you can no longer see them.


Place the remaining cookie dough balls on a greased baking sheet and bake in the preheated oven for 8-9 minutes or until golden brown. Remove the mini chocolate chip cookies from the oven and place on a wire rack to cool.


Bake the cheesecake for 50-55 minutes or until the center is set. Remove the cake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, but preferably overnight. 


Once chilled, spread the top with whipped cream. Sprinkle with extra Oreo cookie crumbs and scatter the mini chocolate chip cookies over top.


by The Savvy Kitchen

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