Chocolate Chip Cookie Dough Cheesecake Good Recipes

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Chocolate Chip Cookie Dough Cheesecake

"If you like chocolate chip cookie dough immediately out of the batter bowl or in ice cream, you may love this next recipe! A small piece goes a protracted way! It's nicely worth the work!"

Ingredients :

Crust:
1 1/2 cups finely overwhelmed chocolate wafer cookies
2 tablespoons white sugar
1/four cup melted butter
Cake:
2 (eight ounce) applications cream cheese, reduce into chunks
three/four cup white sugar
2 tablespoons white sugar
1 cup sour cream
3 big eggs
1 teaspoon vanilla extract
Cookie Dough:
1/four cup butter, softened
1/four cup firmly packed brown sugar
1/4 cup white sugar
2 tablespoons water
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup all-cause flour
Topping:
1 cup bitter cream
2 teaspoons white sugar
1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 12M	Ready in : 5H20M

Preheat oven to 350 stages F (175 degrees C).
Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter collectively in a bowl. Press firmly into the bottom and half-inch up the edges of a 9-inch springform pan.
Bake crust in the preheated oven till set, about eight minutes.
Beat cream cheese and three/four cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup bitter cream, eggs, and 1 teaspoon vanilla extract; beat till batter is clean. Pour batter over crust into springform pan.
Beat 1/four cup butter, brown sugar, and 1/4 cup white sugar collectively in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar combination. Add chocolate chips and flour; stir until cookie dough is nicely-mixed. Drop cookie dough in 2 tablespoon quantities flippantly over the pinnacle of the cheesecake, pushing dough under the surface of the batter.
Bake inside the preheated oven till cheesecake is sort of completely set and jiggles slightly in middle while shaken, about 40 mins.
Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla collectively in a bowl till easy. Spread bitter cream mixture over warm cheesecake. Cool cake to room temperature and refrigerate until bloodless, at the least four hours.

Notes :

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