Ingredients
- Chocolate Chip Cookie Dough
- 4 – 8-ounce packages cream cheese at room temperature
- 1 1/4 cups sugar
- 1/2 cup brown sugar, packed
- 1/4 tsp Sea Salt
- 1/4 cup cornstarch
- 1 teaspoon Vanilla extract
- 1 split Vanilla Bean, scraped
- 3 large eggs
- 1/3 cup heavy whipping cream
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350 degrees F and butter or oil a 9-inch springform pan. To make the pan watertight, wrap it with heavy-duty aluminum foil.
- In the bottom of the pan, press cookie dough. It will use about half of a roll of store-bought dough.
- In a large mixing bowl, combine one 8-ounce package of cream cheese, 1/2 cup sugar, and the cornstarch. 3 minutes on low speed with an electric mixer, whip until creamy, then add the remaining 3 packages of cream cheese.
- Increase the mixer’s speed to high, then add the remaining sugars, vanilla, salt, and vanilla bean. One at a time, beat in the eggs, just until thoroughly combined. Finally, whisk together the sour cream and heavy cream. Make sure the batter isn’t overmixed.
- Pour the batter into the pan that has been prepared. Place the springform pan in a large shallow pan with enough boiling water to cover the edges of the pan halfway. Bake the cheesecake for 1 hour and 30 minutes, or until the top is gently browned. Allow to cool in the oven with the door slightly open to allow air to circulate.
- Refrigerate the cake for at least 4 hours or overnight after covering it with plastic wrap. Remove the springform pan’s sides. Decorate to your desire.
Source: Doughmesstic
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