A delightful cheesecake with a cookie dough twist, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the crushed graham crackers and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Use a food processor to crush the crackers for a finer texture.
Press the mixture firmly into the bottom of a greased springform pan to form the crust. Set aside.
Use the bottom of a glass to press the crust evenly.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Scrape down the sides of the bowl to ensure even mixing.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain a smooth batter.
Mix in the sour cream and vanilla extract until fully incorporated.
Avoid overmixing to prevent air bubbles.
Pour the filling over the prepared crust, spreading it evenly.
Tap the pan gently to release any trapped air bubbles.
Drop teaspoon-sized pieces of cookie dough onto the filling, ensuring they are evenly distributed and slightly submerged.
Chill the cookie dough slightly for easier handling.
Bake in the preheated oven for 45-55 minutes, or until the center is almost set.
Use a water bath to prevent cracks on the cheesecake.
Remove from the oven and cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake.
Cooling gradually prevents the cheesecake from sinking.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Overnight chilling enhances the flavor and texture.
Before serving, sprinkle mini chocolate chips over the top for garnish.
Add whipped cream for an extra touch.
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