Directions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to form a solid base.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. It should be creamy and free of lumps.
- Add the vanilla extract and eggs, one at a time, mixing well after each addition. This ensures a tremendous, uniform texture.
- Gently fold in the cookie dough and mini chocolate chips. This step adds an exciting crunch and chewiness to the filling.
- Pour the cheesecake filling over the crust in the springform pan, spreading it evenly to ensure a balanced bake.
- Bake for about 45-50 minutes, or until the center is set. It should have a slight jiggle but not be liquid.
- Remove from the oven and let cool for a few minutes, then refrigerate for at least 4 hours or overnight. Chilling it overnight will enhance the flavors and allow the cheesecake to firm up.
- Serve chilled, optionally topped with additional cookie dough and chocolate chips for an extra treat.
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