Ingredients :
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cookie dough:
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup mini chocolate chips
For the cheesecake:
24 oz (680 g) cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
3 large eggs, room temperature
2 teaspoons vanilla extract
Directions:
Preheat the oven: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Make the crust: In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Prepare the cookie dough: In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add milk and vanilla extract, mixing until combined. Gradually add the flour and salt, mixing until just combined. Fold in the mini chocolate chips. Set aside.
Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth and creamy. Add granulated sugar and mix until combined. Add sour cream and vanilla extract, mixing until smooth. Add eggs one at a time, mixing on low speed until just combined.
Assemble the cheesecake: Pour half of the cheesecake filling over the crust. Drop spoonfuls of cookie dough over the cheesecake layer. Pour the remaining cheesecake filling over the cookie dough and spread evenly. Drop more spoonfuls of cookie dough on top.
Bake: Place the springform pan in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan. Bake for 1 hour, or until the edges are set and the center is slightly jiggly.
Cool: Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour. Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Serve: Before serving, garnish with extra mini chocolate chips if desired.
Prep Time: 30 minutes | Cooking Time: 1 hour | Cooling Time: 5 hours | Total Time: 6 hours 30 minutes
Kcal: 550 kcal per serving | Servings: 12 servings
