Ingredients

2 cups chocolate sandwich cookies, crushed

6 tbsp unsalted butter, melted

32 oz full-fat cream cheese, softened

1 ½ cups granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

½ cup full-fat sour cream, room temperature

¼ cup all-purpose flour

½ cup unsalted butter, softened

¼ cup granulated sugar (for cookie dough)

½ cup packed light brown sugar

1 tsp vanilla extract (for cookie dough)

2 tbsp milk

1 ¼ cups all-purpose flour, heat-treated

½ tsp salt

½ cup mini chocolate chips

Additional mini chocolate chips (optional, for garnish)

Chocolate syrup or ganache (optional, for garnish)

Whipped cream (optional, for serving)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch springform pan.

Step 2: Crush the chocolate sandwich cookies and mix with melted butter. Press this mixture firmly into the bottom of the pan and pre-bake for 8–10 minutes. Remove from oven and set aside.

Step 3: In a large bowl, beat the softened cream cheese until smooth. Add 1 ½ cups granulated sugar and continue beating until fluffy. Mix in the vanilla extract and sour cream.

Step 4: Gradually add the eggs one at a time, mixing gently between additions to avoid overmixing. Fold in ¼ cup flour until just combined.

Step 5: Reduce oven temperature to 325°F (160°C). Wrap the springform pan in foil to prevent water from seeping in. Pour the cheesecake filling over the crust, then place the pan in a water bath. Bake for 60–75 minutes until the edges are set but the center still jiggles slightly.

Step 6: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove and cool completely at room temperature, then refrigerate for at least 6–8 hours or overnight.

Step 7: To make the edible cookie dough, heat-treat 1 ¼ cups all-purpose flour by baking it in a 350°F (175°C) oven for 5–7 minutes to eliminate bacteria. Let cool. In a mixing bowl, cream together the softened butter, ¼ cup granulated sugar, ½ cup light brown sugar, and 1 tsp vanilla extract until smooth.

Step 8: Add milk and the cooled, heat-treated flour along with ½ tsp salt. Stir until combined, then fold in ½ cup mini chocolate chips.

Step 9: Spread the cookie dough evenly over the chilled cheesecake. Return to the refrigerator and chill for an additional 1–2 hours to set.

Step 10: Serve garnished with additional mini chocolate chips, chocolate syrup or ganache, and whipped cream if desired.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture.

Heat-treating flour is essential for safe edible cookie dough—do not skip this step.

For a nutty twist, add chopped toasted pecans or walnuts into the cookie dough.

Substitute chocolate sandwich cookies with Oreo Thins for a lighter crust.

If you prefer a gluten-free version, use gluten-free cookies and flour alternatives.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance. In fact, chilling overnight helps the flavors meld and improves texture. Just add the cookie dough topping before serving or a few hours prior.

Is the cookie dough safe to eat raw in this recipe?

Yes. The flour is heat-treated by baking it briefly to eliminate harmful bacteria, and the recipe uses no raw eggs in the cookie dough, making it safe to eat.