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 your 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 the melted butter. Press this mixture firmly into the bottom of the pan and bake for 8–10 minutes to set the crust.

Step 3: In a large bowl, beat the cream cheese until smooth. Gradually add 1 ½ cups granulated sugar and beat until fluffy. Mix in 1 teaspoon vanilla extract and the sour cream. Add eggs one at a time, mixing gently after each to avoid overmixing. Finally, fold in ¼ cup all-purpose flour.

Step 4: Reduce the oven temperature to 325°F (160°C). Wrap the springform pan with foil to prevent water from seeping in. Pour the cheesecake filling over the crust and place the pan in a larger pan filled with hot water to create a water bath. Bake for 60–75 minutes until the edges are set and the center slightly jiggles.

Step 5: Turn off the oven and leave the cheesecake inside with the door slightly open for one hour. Remove and let cool completely, 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, then let it cool. In a bowl, cream together the softened butter, ¼ cup granulated sugar, and ½ cup light brown sugar. Mix in 1 teaspoon vanilla extract and 2 tablespoons milk. Gradually stir in the heat-treated flour and salt until combined, then fold in ½ cup mini chocolate chips.

Step 7: Spread the cookie dough evenly over the chilled cheesecake. Return it to the refrigerator to chill for another 1–2 hours to firm up the 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 the cookie dough safe to eat raw.

For a nutty twist, add chopped toasted nuts like walnuts or pecans to the cookie dough.

Use different sandwich cookie flavors (like mint or peanut butter) to customize the crust.

If you prefer a firmer cookie dough topping, chill it longer before serving.

FAQs

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

It’s not recommended to skip heat-treating the flour as raw flour can contain harmful bacteria. Baking the flour first ensures it is safe to eat raw in the cookie dough topping.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecakes because it allows for easy removal without damaging the cake. If you don’t have one, you can use a regular cake pan lined with parchment paper, but be extra careful when removing the cheesecake.