Ingredients:

  • 24 Chocolate Sandwich Cookies (approx. 260g)
  • 5 tbsp Unsalted butter, melted
  • 1 cup All-purpose flour (heat-treated)
  • 1/2 cup Unsalted butter, softened
  • 1/2 cup Brown sugar, packed
  • 1/4 cup Granulated sugar
  • 2 tbsp Whole milk
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt
  • 3/4 cup Mini semi-sweet chocolate chips
  • 32 oz Full-fat cream cheese, room temperature
  • 1 cup Granulated sugar
  • 1 cup Full-fat sour cream, room temperature
  • 1 tbsp Vanilla extract
  • 4 Large eggs, room temperature
  • 1/4 cup All-purpose flour

Instructions:

  1. Heat-treat the flour for the dough by baking at 350°F (175°C) for 5-7 minutes until it reaches 160°F.
  2. Pulse cookies into crumbs, mix with 5 tbsp melted butter, and press into a 9-inch springform pan. Bake at 325°F for 10 minutes.
  3. Cream 1/2 cup butter with brown and granulated sugars. Mix in milk, vanilla, salt, and heat-treated flour. Fold in chocolate chips, form into small balls, and freeze for 20 minutes.
  4. Beat cream cheese and 1 cup sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time on low speed, then fold in 1/4 cup flour.
  5. Fold half of the frozen cookie dough chunks into the batter and pour over the crust. Top with remaining dough chunks.
  6. Wrap pan in foil and place in a roasting pan with 1 inch of hot water. Bake at 325°F for 75 minutes.
  7. Turn off oven and crack the door; let the cheesecake sit for 1 hour inside before moving to the counter to cool completely.
  8. Refrigerate for at least 6 hours or overnight before serving.