Cheesecake Factory Cookie Dough Cheesecake

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Ingredients

Crust

  • 2/3 package of Oreos, crushed

  • 4 Tablespoons butter, melted

Cheesecake

  • 2 1/2 pounds cream cheese, softened - cut into 1 inch chunks

  • 1 1/2 cups granulated sugar

  • 1/8 teaspoon salt

  • 1/3 cup sour cream

  • 2 teaspoons lemon juice

  • 2 teaspoons vanilla extract

  • 6 whole large eggs, plus 2 large egg yolks

  • 1 Tablespoon butter, melted

Cookie Dough

  • 1/2 cup butter, softened

  • 3/4 cup light brown sugar

  • 1 tsp vanilla extract

  • 2 cups all-purpose flour

  • 1 (14 oz) can sweetened condensed milk

  • 1 cup mini chocolate chips

Instructions

  1. Prepare the Cookie Dough :In an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry, that is ok. Beat in milk until well combined. Stir in chocolate chips. Roll into small 1 inch balls. Place in freezer for 45 minutes, or until completely frozen.

  2. Preheat oven to 325º F.

To Make The Crust

  1. Mix together the cookie crumbs and the melted butter.

  2. Press into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly press it into the bottom, keeping it off the sides.

  3. Bake for 10 minutes. Let cool completely.

To Make The Cheesecake

  1. Increase oven heat to 500º F.

  2. Using an electric mixer beat cream cheese on low until broken up, about 1 minute. Scrape the sides as necessary.

  3. Add 3/4 cup of sugar, and salt. Mix over low for about a minute, until well combined.

  4. Beat in the remaining 3/4 cup of sugar.

  5. Scrape the sides, add sour cream, lemon juice, and vanilla. Mix over low for 1 minute.

  6. Mix in egg yolks until thoroughly combined. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition.

  7. Stir in about 1/2 of the frozen cookie dough balls, until evenly distributed.

  8. Gently brush the top of the baked and cooled crust with the 1 Tablespoon of melted butter. Place springform pan on a baking sheet. Pour filling into the crust.

  9. Bake for 10 minutes. Without opening the oven door reduce the temperature to 200º F. Bake for about 90 minutes, or until the center of the cheesecake is 150º F,

  10. Remove from the oven and let cool on a wire rack for 5 minutes. Then run a knife around the edge to loosen the sides.

  11. Let the cheesecake cool until it is just about room temperature - 2 1/2-3 hours.

  12. Wrap tightly with plastic wrap and chill in the fridge for at least 3 hours before serving.

  13. To remove the mold wrap a warm kitchen towel around the pan, and let set for 1 minute. Gently remove the sides. Cut into 14 slices, and top with whipped cream to serve.