Ingredients

2 cups chocolate sandwich cookies, crushed

6 tbsp unsalted butter, melted

32 oz full-fat cream cheese, softened

1 ½ cups granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

½ cup full-fat sour cream, room temperature

¼ cup all-purpose flour

½ cup unsalted butter, softened

¼ cup granulated sugar (for cookie dough)

½ cup packed light brown sugar

1 tsp vanilla extract (for cookie dough)

2 tbsp milk

1 ¼ cups all-purpose flour, heat-treated

½ tsp salt

½ cup mini chocolate chips

Additional mini chocolate chips (optional, for garnish)

Chocolate syrup or ganache (optional, for garnish)

Whipped cream (optional, for serving)

Instructions

Step 1: Preheat oven to 350°F (175°C) and lightly spray a 9-inch springform pan.

Step 2: Crush the chocolate sandwich cookies and combine them with melted butter. Press the mixture firmly into the bottom of the pan and pre-bake for 8-10 minutes.

Step 3: In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and continue beating until fluffy. Mix in vanilla extract and sour cream. Gradually add the eggs, mixing gently to avoid overmixing. Fold in the ¼ cup all-purpose flour until just combined.

Step 4: Preheat oven to 325°F (160°C). Wrap the springform pan with foil to prevent water leakage, and pour the cheesecake filling over the crust. Bake the cheesecake in a water bath for 60-75 minutes until the edges are set but the center slightly jiggles.

Step 5: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Remove, cool completely at room temperature, then refrigerate for at least 6-8 hours or overnight.

Step 6: To make the edible cookie dough, heat-treat 1 ¼ cups all-purpose flour by baking it at 350°F (175°C) for about 5 minutes to kill bacteria, then cool. In a bowl, combine softened butter, ¼ cup granulated sugar, ½ cup light brown sugar, 1 tsp vanilla extract, and 2 tbsp milk. Mix well, then gradually add the heat-treated flour and salt. Fold in ½ cup mini chocolate chips.

Step 7: Once the cheesecake is chilled, spread the cookie dough evenly over the top. Return the cheesecake to the refrigerator and chill for another 1-2 hours to set the cookie dough layer.

Step 8: Serve the cheesecake garnished with additional mini chocolate chips, chocolate syrup or ganache, and whipped cream if desired.

Tips & Variations

Heat-treating the flour is essential to make safe edible cookie dough. Do not skip this step.

For a nutty twist, add chopped nuts such as walnuts or pecans into the cookie dough.

Use full-fat dairy products for a creamier cheesecake texture.

You can substitute chocolate sandwich cookies with gluten-free cookies if needed.

To avoid cracks, bake the cheesecake in a water bath and cool it slowly as instructed.

FAQs

Can I make the cookie dough without heat-treating the flour?

No, it is important to heat-treat the flour to eliminate harmful bacteria. Eating raw, untreated flour can be unsafe.

How do I know when the cheesecake is done baking?

The edges of the cheesecake should be set and slightly puffed, while the center should still jiggle gently when you move the pan. It will firm up as it cools.