Chocolate Chip Cookie Cheesecake (Print Version)

A chewy cookie base meets a smooth chocolate cheesecake filling topped with chocolate whipped cream and cookie pieces.

# What You'll Need:

→ Cookie Base

01 - 1/2 cup unsalted butter, softened to room temperature
02 - 1/2 cup light brown sugar, packed
03 - 1/4 cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1 1/4 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 3/4 cup semisweet chocolate chips

→ Chocolate Cheesecake Filling

11 - 16 ounces cream cheese, softened to room temperature
12 - 1/2 cup powdered sugar
13 - 1/4 cup unsweetened cocoa powder
14 - 1 teaspoon vanilla extract
15 - 2 ounces semisweet chocolate, melted and cooled
16 - 1 cup heavy whipping cream, chilled
17 - 1/4 cup powdered sugar
18 - 1 cup chocolate chip cookies, chopped

→ Chocolate Whipped Cream Decoration

19 - 1/2 cup heavy whipping cream, chilled
20 - 2 tablespoons powdered sugar
21 - 1 tablespoon unsweetened cocoa powder
22 - 1/2 teaspoon vanilla extract
23 - Mini semisweet chocolate chips and additional cookie pieces for garnish

# Steps to Follow:

01 - Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides generously.
02 - In a large bowl, beat softened butter, light brown sugar, and granulated sugar on medium speed for 3 to 4 minutes until light and fluffy.
03 - Mix in the egg and vanilla extract just until combined, avoiding overmixing to maintain a chewy texture.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt to ensure even distribution.
05 - Gradually fold the dry mixture into the wet ingredients until just incorporated. Gently fold in semisweet chocolate chips.
06 - Press the dough evenly into the prepared pan, slightly raising the edges. Bake for 16 to 18 minutes until edges are golden and center is still soft. Cool completely in pan.
07 - Beat cream cheese until smooth. Add powdered sugar and cocoa powder, mixing well. Stir in vanilla extract and melted chocolate until uniform.
08 - In a chilled bowl, whip heavy cream with powdered sugar to stiff peaks.
09 - Fold one-third of whipped cream into the chocolate cream cheese mixture to lighten. Gently fold in remaining whipped cream and chopped cookies, preserving airiness.
10 - Arrange whole chocolate chip cookies around pan edges. Pour cheesecake filling over cookie base and smooth evenly to edges.
11 - Refrigerate for at least 5 to 6 hours or overnight to set completely.
12 - Shortly before serving, whip heavy cream with powdered sugar, cocoa powder, and vanilla extract to stiff peaks.
13 - Pipe chocolate whipped cream swirls around edges using a star tip. Sprinkle with mini chocolate chips and cookie pieces. Return to refrigerator until serving.

# Additional Notes:

01 - Allow cream cheese to reach room temperature to prevent lumps. Chilling mixing tools helps achieve stable whipped cream. The cookie base remains chewy after chilling, complementing the smooth filling.
02 - Refrigerate for up to five days in an airtight container. Assemble topping just before serving for best texture.

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