Ingredients
Equipment
Method
- ### Prepare the Oreo Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until well incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Remove from oven and let cool completely. Reduce oven temperature to 325°F (160°C).24 Oreo cookies, 6 tablespoons unsalted butter
- ### Make the Edible Cookie Dough: In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Stir in the vanilla extract, milk, and salt. Gradually add the heat-treated flour, mixing until just combined. Fold in the mini chocolate chips. Roll the cookie dough into small, pea-sized balls, place on a parchment-lined plate, and refrigerate.½ cup unsalted butter, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon milk, ½ teaspoon salt, 1 cup all-purpose flour, ¾ cup mini chocolate chips
- ### Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, beating until smooth. Add the eggs one at a time, beating on low speed until just incorporated after each. Do not overmix. Stir in the vanilla extract, sour cream, and heavy cream until fully combined.3 8-ounce packages full-fat cream cheese, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, ¼ cup sour cream, ¼ cup heavy cream
- ### Assemble and Bake the Cheesecake: Pour about half of the cheesecake filling over the cooled Oreo crust. Evenly sprinkle about two-thirds of the edible cookie dough pieces over the filling. Carefully pour the remaining cheesecake filling over the cookie dough layer. Bake at 325°F (160°C) for 60-75 minutes, or until edges are set but the center still wobbles slightly. Turn off the oven, crack the door, and leave the cheesecake in the oven for 1 hour to cool gradually.
- ### Prepare Optional Chocolate Ganache and Garnish: Remove from the oven, let cool completely on a wire rack, then cover and refrigerate for at least 6 hours (preferably overnight). If using ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until simmering, then pour over chocolate chips. Let sit 5 minutes, then whisk until smooth. Pour over chilled cheesecake, spread evenly. Arrange remaining edible cookie dough pieces on top of the ganache before it sets. Refrigerate for another 30-60 minutes.½ cup semi-sweet chocolate chips, ½ cup heavy cream
Notes
Ensure all dairy ingredients for the cheesecake filling (cream cheese, eggs, sour cream, heavy cream) are at room temperature for the smoothest batter and to prevent cracking. Heat-treating the flour for the edible cookie dough is critical for food safety.
