Mmmmm….Cookie Dough. Mmmmm…..Cheesecake. After a LONG week (Finished the last MCA test I will ever take) some cheesecake sounded really good. I have made this cheesecake a couple of times before and it always turns out really well.

The crust starts off super simple. Graham cracker crumbs, cocoa powder, some sugar, and butter.

The best thing to put this cheesecake in is a spring form pan. I put the crust in and bake it off first for about 10 minutes.

 

Next you make the cookie dough. And its made without eggs:)

Once the cheesecake is mixed up you drop spoonfuls of the cookie dough into the cheesecake and then bake it off until it becomes golden on the top.

Like this.

When the cake is still hot you spread a mixture of sour cream, sugar and vanilla on top.

Once its cool you can take the cake out of the pan and enjoy.

Recipe:

Crust:

1 1/2 Cups of graham cracker crumbs

1/3 Cup of Sugar

1/3 Cup of Cocoa Powder

1 Stick of Butter

Mix dry ingredients together then mix in the melted butter. Press into the bottom of the panĀ  (and a little up the sides) Bake in oven (350) for about 10 minutes

Cookie Dough:

1/4 Cup butter

1/4 Cup of Brown Sugar

1/4 Cup of Sugar

2 Tbls. of Water

1 Tea. Vanilla

1/2 Cup of Flour

1 Cup of Chocolate Chips (I find mini’s work best)

Beat Butter and both brown and white sugars together. Beat in water and vanilla. Slowly add flour. Mix in chocolate chips. Set aside. (works best to set it aside in the fridge to keep it cool)

Cheesecake:

2 (8 oz.) Packages of Cream Cheese

1 Cup of Sour Cream

3 Eggs

1 Teaspoon of Vanilla

1 Cup of Sugar

Beat Cream Cheese and Sugar together. Add in sour cream. Mix in eggs one at a time. Add in vanilla.

Pour Cheesecake mixture into pan with crust. Drop spoonfuls of cookie dough into the cheesecake. Bake at 350 for 1 hour to 1 hour and 10 minutes.

Topping:

1 Cup of Sour Cream

1 Tea. of Vanilla

2 Tea. Sugar

Mix everything together and pour into hot cake.

Refrigerate cake for at least 4-5 hours before serving