Chocolate Chip Cookie Dough Cheesecake

Posted by Lori:

Okay....here's the best part of this many step recipe!  This cheesecake from the Junior's Cheesecake cookbook is really, really good.  At least two of my family members (Not my immediate family.  They are cheesecake snobs :).  Not really, but they don't like it at all!)  thought it was the best they had ever had....even better than Cheesecake Factory.  It is a great recipe! (Thanks, Junior's!)

For Chocolate Chip Cookie Dough Cheesecake Layer:

Four 8-ounce packages cream cheese (not low or reduced fat), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream

Preheat oven to 350 degrees. Generously butter the bottom and sides of one 9-inch springform pan. Wrap the outside of the springform pan with aluminum foil, covering the bottom and extending all the way up the sides.

Place one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy for several minues, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until blended. Be careful not to overmix.

Spread half the cheesecake batter on top of the brownie crust (posted a few days ago.  Search "brownie crust). Using half of the 1 cup reserved cookie dough (Cookie dough recipe posted last week, as well.  On blog home page, search Chocolate Chip Cookies) , drop 1/2 teaspoonfuls on top of the filling.  Cover with the rest of the batter and drop the remaining 1/2 cup cookie dough on top, again in 1/2 teaspoonfuls.  Using a small spoon, gently push down the bits of dough, letting them peek through the batter a little.

Place the pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform pan. (I recommend using an old or disposable pan because the wet aluminum foil will discolor your pan.) Bake the cake at 350 degrees until the edges are light golden brown and the top of the cake is slightly golden tan, about 1 1/4 hours (don't worry if it seems a little too browned.  Mine was and it was perfect.  The top will soften up with the added toppings.) Remove the cheesecake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours. (Just walk away.  Don't move it.)  Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate, preferably overnight or at least 4 hours.  Transfer to freezer for 1 hour.

NOTE: Tomorrow I'll post about removing and decorating the cheesecake.