🧂 Ingredients

• 1 ½ cups chocolate chip cookie crumbs (about 15 cookies, crushed)
• ¼ cup unsalted butter
• ½ cup unsalted butter, softened
• ¼ cup brown sugar
• ¼ cup granulated sugar
• 2 tbsp milk
• ½ tsp vanilla extract
• 1 cup all-purpose flour
• ½ cup mini chocolate chips
• 3 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• ¼ cup sour cream
• 2 tsp vanilla extract
• 3 large eggs
• ½ cup mini chocolate chips

📖 Instructions

🥧 Prepare the Crust
Preheat oven to 325°F (163°C).
Mix cookie crumbs and melted butter until moistened.
Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Let cool while you prepare the filling.

🍪 Make the Edible Cookie Dough
In a bowl, cream together butter and both sugars.
Add milk and vanilla; mix until combined.
Add heat-treated flour* and stir until dough forms.
Fold in mini chocolate chips.
Form into marble-sized balls and refrigerate.

*To heat treat flour, bake flour at 350°F for 5-10 minutes to make it safe to eat raw
Use a food thermometer: you want the flour to reach 165°F (74°C).

🧀 Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth.
Add sour cream and vanilla. Mix until combined.
Add eggs one at a time, mixing gently after each.
Fold in chocolate chips and half of the cookie dough pieces.

🔥 Assemble & Bake
Pour filling over crust. Top with remaining cookie dough pieces (gently press into batter).
Bake for 50–60 minutes, until the center is nearly set but still slightly jiggly.
Turn off oven, crack the door, and let it sit for 1 hour.
Remove and cool completely, then refrigerate for at least 4 hours (preferably overnight).

✨ Decorate & Serve
Top with whipped cream, ganache drizzle, mini chocolate chips, and more cookie dough if desired.
Slice and enjoy!