Instructions

Prepare the Cookie Dough
In a medium bowl, mix together the softened butter, sugar, brown sugar, milk, vanilla, flour, salt, and 1 cup of mini chocolate chips.
Roll the soft dough into small balls and freeze while preparing the cheesecake.
Prepare the Crust
Lightly grease a 10-inch springform pan with softened butter.
Combine the melted butter with the chocolate cookie crumbs, then press onto the bottom and halfway up the sides of the pan.
Prepare the Cheesecake Filling
Using an electric mixer, beat the cream cheese and sugar until smooth.
Add the eggs, one at a time, along with the flour, mixing after each addition.
Stir in the vanilla and sour cream until well blended.
Pour half of the batter into the prepared crust.
Gently fold in the frozen cookie dough balls and additional mini chocolate chips into the remaining batter.
Spread the batter evenly over the crust.
Bake the Cheesecake
Bake the cheesecake at 325°F for 1 hour.
Turn off the oven and prop the door open, letting the cheesecake sit in the oven for 30 minutes.
Remove the cheesecake from the oven and let it cool on a wire rack.
Chill and Serve
Refrigerate the cheesecake overnight.
Whip the heavy whipping cream with powdered sugar until stiff peaks form.
Slice the cheesecake and top each piece with whipped cream and mini chocolate chips.
Notes
This cheesecake can be made a day in advance to allow the flavors to develop.
Store leftovers in the refrigerator.
Enjoy your Chocolate Chip Cookie Dough Cheesecake, a rich, creamy dessert with a delicious cookie dough twist!