Ingredients
Scale
Cookie Dough
1 cup all-purpose flour
1/2 cup salted butter, softened
2/3 cup light brown sugar, packed
3 tablespoons granulated sugar
2 tablespoons cream or milk
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup mini chocolate chips
Crust
2/3 package Oreos (about 2 ½ cups crumbs)
4 tablespoons salted butter, melted
Cheesecake
32 ounces cream cheese, softened
1 cup granulated sugar
4 eggs, room temperature
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 cup sour cream, room temperature
1 cup mini chocolate chips
Garnish
Additional cookie dough balls
2 cups sweetened whipped cream
Additional mini chocolate chips
Instructions
1. Prepare Cookie Dough Balls:
Heat flour in a microwave-safe bowl for 1 minute; cool. Beat butter and sugars until light. Add cream and vanilla, then mix in flour and salt. Fold in chocolate chips. Roll into small balls and freeze for 10-20 minutes.
Pro Tip: Ensure flour is completely cooled before adding to avoid melting the butter.
2. Make the Crust:
Crush Oreos into fine crumbs. Mix in melted butter; press into the bottom and sides of a 10-inch springform pan.
Visual Cue: Crust should cover the pan evenly without gaps.
3. Prepare Cheesecake Filling:
Beat cream cheese, sugar, and flour until smooth. Add eggs, sour cream, and vanilla; mix on low. Avoid overmixing to keep the texture creamy.
Common Mistake: Overbeating can cause cracks during baking.
4. Assemble the Cheesecake:
Pour half the filling over the crust. Add most of the cookie dough balls and chocolate chips to the remaining filling, then add this to the pan.
5. Bake:
Preheat oven to 325°F (165°C). Wrap pan base with foil. Place in a larger pan, fill with water for a water bath. Bake 80-90 minutes until set but slightly jiggly in the center.
6. Cool and Chill:
Turn off oven, crack door open, and let the cheesecake cool gradually. Chill in the fridge until firm.
7. Decorate:
Top with whipped cream, reserved cookie dough balls, and chocolate chips.
Notes
Serving Suggestions: For clean slices, dip a knife in hot water and wipe clean between each cut.
Storage: Refrigerate in an airtight container for up to 4 days. Freeze individual slices wrapped in plastic and foil for up to 3 months.
Reheating: Thaw frozen slices overnight in the refrigerator before serving.
Tips & Tricks: To prevent cracks, use a water bath and avoid opening the oven door during baking.