Step 1

Line a 9” round x 3” deep springform pan with parchment paper and place on a cookie sheet for baking.

Step 2

Press the cookie dough mixture onto the sides and bottom of the pan.

Step 3

Place in the fridge while you make the filling.

Step 4

Preheat the oven to 325°F.

Step 5

In a food processor, add cream cheese, sour cream, eggs, vanilla, and sugar. Mix until smooth.

Step 6

Pour into the springform pan.

Step 7

Scoop 1 tbsp cookie dough and press down into the cream cheese batter.

Step 8

Bake for 65-80 minutes. The center should jiggle slightly but have a matte finish. If the top is still glossy, continue baking.

Step 9

Remove from the oven and let sit at room temperature for 1 hour, then refrigerate for 8 hours.

Step 10

Melt chocolate chips in a microwave-safe bowl or using a double boiler.

Step 11

Whisk in the heavy cream until smooth and glossy.

Step 12

Pour the ganache over the cheesecake.

Step 13

Top with cookie dough, sprinkling it all over.

Step 14

Enjoy!