chocolate chip cookie cheese cake

How To Make chocolate chip cookie cheese cake

• 1

  Preheat oven to 325'F Side note: lower baking temperatures are key to not cracking your cake. Long cook time at low temps are the key here.
• 2

  Grease a 9in spring form pan. Make sure to grease both the bottom and all up the sides.
• 
  3

  Press your cookie dough into the bottom and slightly up the sides of the spring form pan until even in thickness. 16 ounces of cookie dough is the perfect amount!
• 
  4

  In a large mixing bowl add your cream cheese and butter.
• 
  5

  Pour brown sugar and white sugar into the bowl and cream the cheese and butter with a hand blender (or stand mixer) until all the sugar is incorporated. Scrape down sides.
• 
  6

  In a small bowl slightly beat your 4 whole eggs lightly with your vanilla extract. Set your 2 egg yolks aside, keep them whole and unbroken.
• 7

  With mixer on low slowly add your whole egg and vanilla extract mixture. blend until completely incorporated into batter. Scrape down sides.
• 
  8

  With mixer still on low, add one egg yolk at a time. Blend until completely incorporated. Scrape down sides.
• 9

  Fold in 1/4 cup of sour cream. Then fold in chocolate chips.
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  10

  Pour batter out into greased spring form pan.
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  11

  Bake on the center wrack for 70 minutes, or until center is just barely set. You don't want the center liquid still, but you still want it to have a little jiggle. Add additional 5 minute increments if needed to get that perfect jiggly center. Cook time depends on how well your oven holds heat.
• 
  12

  Cool cake for 10 minutes on a wire wrack.
• 13

  To create topping: Mix sour cream, sugar and vanilla extract together.
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  14

  Pour topping mixture onto cheese cake and spread out evenly.
• 
  15

  Bake cheese cake for an additional 8 minutes. Garnish with additional chocolate chips right out of the oven if desired. (optional garnish)
• 
  16

  Run a knife around the edges of the cake to loosen it from the pan. Side note: this step is important. Cheese cakes deflate as they cool. If it is stuck to the side of the pan while cooling it could crack.
• 
  17

  Cool for 1 hour on a wire wrack.
• 18

  Refrigerate for 12 hours before serving. Side note: Remove spring form pan carefully. Use a wide spatula to release cake from the bottom portion of the spring form pan. This part really takes practice to pull off.
• 
  19

  EAT IT!
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