Ingredients
- 1 Butter, for pan
- log refrigerated chocolate chip cookie dough
FOR THE CHEESECAKE
- 900 g cream cheese, softened
- 1/2 tsp. Flaky sea salt
- 4 large eggs, room temperature
- 250 g Granulated sugar
- 120 g sour cream
- 60 ml double cream
- vanilla extract
- 130 g Chocolate chips
FOR THE FROSTING
- 115 g cream cheese, softened
- 4 tbsp. butter, softened
- 30 g icing sugar
- 2 tbsp. dark muscovado sugar
- 1/2 tsp. vanilla extract
- 1/2 tsp. Flaky sea salt
- 75 g mini Chocolate chips
FOR DECORATING
- 130 g mini Chocolate chips
- 115 g cream cheese, softened
Directions
- Preheat oven to 180°C (160ºC fan). Butter a 23cm springform pan and wrap bottom and sides of pan in a double layer of aluminium foil.
- Pat 3/4 of the cookie dough log into bottom of prepared pan. Bake until golden, 26 minutes. Let cool.
MAKE CHEESECAKE
- In a large bowl using a hand mixer, or in bowl of a stand mixer using paddle attachment, beat cream cheese until completely smooth, 3 minutes.
- Add sugar and salt and beat until fluffy, 2 minutes more. Add eggs, one at a time, beating after each addition and scraping down bowl as necessary.
- Add sour cream, double cream, and vanilla and beat, 1 minute more.
- Pour half of cheesecake batter on top of crust, then sprinkle with half of chocolate chips. Repeat with remaining batter and chocolate chips.
- Roll remaining cookie dough into tiny balls and drop on top of cheesecake.
- Bring a medium saucepan of water to a boil. Place cheesecake in a deep roasting pan and set on middle rack of oven.
- Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan.
- Bake until cheesecake is just starting to brown and only the centre is slightly jiggly, 1 hour 30 minutes.
- Turn off oven, prop open the door with a wooden spoon, and let cheesecake slowly cool in its water bath, 1 hour.
- Remove roasting pan from oven, then carefully lift springform pan from water and remove foil. Set cheesecake on a rack and let come to room temperature.
- Once completely cool, loosely cover with plastic wrap and refrigerate until firm, 4 hours or up to overnight. When ready to serve, carefully unmould from springform pan.
MAKE FROSTING
- In a large bowl using a hand mixer, beat cream cheese, butter, icing d sugar, brown sugar, vanilla, and salt. Fold in chocolate chips.
- Dollop frosting on top of cheesecake in 6 mounds and top each with a cookie half, then cover cheesecake sides with crushed cookies.