Ingredients
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2 packages (8 ounces, or 225 g each) of Cream Cheese
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½ cup (100 g) Sugar
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2 Egg
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¾ teaspoon Vanilla Extract
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1 batch of Chocolate Chips
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1 Graham Cracker
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½ cup (120 ml) Chocolate Syrup
Directions
Steps
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1
Done
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Preheat the oven to 325°F (170°C, or gas mark 3). |
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2
Done
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In a large bowl, cream the cream cheese and sugar together with a handheld mixer until smooth and fluffy, about 1 minute. Scrape down the sides of the bowl and add the eggs one at a time, mixing well after each addition. Mix in the vanilla. |
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3
Done
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Place teaspoon-size balls of Chocolate Chip Cookie Dough around the bottom of the piecrust. I fit in 19 dough balls. If you want more dough in there, add more. If you want less, feel free to add less. |
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4
Done
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Pour the cheesecake mixture over the crust and dough balls. Carefully spread out the cheesecake mixture with a spatula to evenly cover the dough balls and fill the crust. |
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5
Done
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Bake for 40 to 45 minutes until the center of the cheesecake is almost set. It should still jiggle in the middle if gently shaken. |
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6
Done
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Let the cheesecake cool for 1 hour in the refrigerator. When it’s cool to the touch, use an ice cream scoop to arrange the remaining dough on top of the cheesecake. |
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7
Done
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Fill a plastic bag (or piping bag) with the chocolate syrup. Snip off a small corner of the plastic bag, just big enough to drizzle the syrup on top of the cheesecake. Gently squeeze the syrup over the dough and cheesecake, using quick stokes to form a decorative drizzle. |
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8
Done
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Place the cheesecake in the refrigerator and let chill for at least 3 hours before serving. |
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9
Done
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Eat immediately or store covered for up to 1 week in the refrigerator or tightly wrapped in the freezer for up to 2 months. |
