Chocolate Chip Cookie Dough Cheesecake Good Recipes

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Chocolate Chip Cookie Dough Cheesecake

"If you love chocolate chip cookie dough directly out of the batter bowl or in ice cream, you will love this next recipe! A small piece is going an extended manner! It's nicely really worth the paintings!"

Ingredients :

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

Instructions :

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

Preheat oven to 350 stages F (a hundred seventy five tiers C).
Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and half-inch up the sides of a 9-inch springform pan.
Bake crust in the preheated oven until set, about 8 mins.
Beat cream cheese and three/4 cup plus 2 tablespoons white sugar together in a bowl till creamy. Add 1 cup bitter cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.
Beat 1/4 cup butter, brown sugar, and 1/four 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 well-mixed. Drop cookie dough in 2 tablespoon portions evenly over the pinnacle of the cheesecake, pushing dough beneath the floor of the batter.
Bake inside the preheated oven until cheesecake is almost completely set and jiggles slightly in middle while shaken, approximately forty minutes.
Stir 1 cup bitter cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until easy. Spread bitter cream combination over hot cheesecake. Cool cake to room temperature and refrigerate till bloodless, as a minimum four hours.

Notes :

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