Step 1

CRUST

Step 2

To make the cookie crust, preheat the oven to 350°F (176°C). Place parchment paper in the bottom of a 9 inch springform pan and grease the sides.

Step 3

. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.

Step 4

. Add the butter and sugars to a large mixer bowl and beat together until light in color and fluffy in texture, about 3 minutes.

Step 5

. Add egg and vanilla extract and mix until well combined.

Step 6

. Add the dry ingredients and mix until well combined, but don’t over mix.

Step 7

. Stir in the chocolate chips. The cookie dough will be thick.

Step 8

. Press the dough evenly into the springform pan and bake for 16-18 minutes or until the edges are lightly golden.COOKIE DOUGH

Step 9

p id=”instruction-step-9″>While the cookie crust is baking, make the cookie dough balls. Add the butter and brown sugar to a large mixer bowl and beat together until light and fluffy.

Step 10

. Add the vanilla extract and mix until well combined.

Step 11

Add the flour and salt and mix until well combined.

Step 12

Add 2 tablespoons of milk to help the cookie dough come together, then stir in the mini chocolate chips. Add additional milk, if needed to help everything come together.

Step 13

Make balls of cookie dough that are about the size of chickpeas. Set them in the freezer while you make the cheesecake filling.FILLING

Step 14

p id=”instruction-step-14″>Reduce oven temperature to 300°F (148°C). Cover the outside of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.6.

Step 15

In a large bowl, beat the cream cheese, sugar, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.7.

Step 16

Add the sour cream and vanilla extract and mix on low speed until well combined.8.

Step 17

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.9.

Step 18

Add the chocolate chips and about 2/3 of the cookie dough balls to the filling (set the remaining cookie dough balls aside for later). You want to be sure the balls are firm enough from sitting in the freezer to hold their shape when you add them. Gently fold everything together.10

Step 19

Pour the cheesecake batter into the crust.11

Step 20

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.12

Step 21

Bake for 1 hour 30 minutes. The center should be set, but still jiggly.13

Step 22

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.14

Step 23

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.15

Step 24

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.TOPPING

Step 25

id=”instruction-step-25″>A couple hours before you’re ready to add the cheesecake topping, make the chocolate ganache for the piping. Put the chocolate chips in a heat proof bowl.17.

Step 26

icrowave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.18.

Step 27

llow the ganache to sit and cool to room temperature, which should be the right consistency for piping. You can refrigerate it until it’s cold and firm, but then you will need to heat it for about 10-15 seconds in the microwave and stir it so that it’s soft enough to pipe, but still stiff enough to hold its shape.When

Step 28

the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.For

Step 29

he chocolate ganache drizzle, put the chocolate chips in a heat proof bowl.Micr

Step 30

wave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.Driz

Step 31

le the ganache over the cheesecake and allow it to firm up a bit.Add

Step 32

he chocolate ganache for the swirls to a piping bag fitted with a closed star piping tip and pipe swirls around the outer edge of the cheesecake.Fini

Step 33

h off the cheesecake with the remaining chocolate chip cookie dough balls and sprinkle with some crumbled up chocolate chip cookies, if desired.Refr

Step 34

gerate until ready to serve. Store well covered. Cheesecake is best for 3-4 days.