Cookie Dough Cheesecake (Print Version)

# Ingredients:

01 - 1¾ cups all-purpose flour, heat treated.
02 - 1 cup unsalted butter, room temperature.
03 - ¾ cup packed light brown sugar.
04 - ½ cup granulated sugar.
05 - 2 tablespoons cold heavy cream.
06 - 1½ teaspoons vanilla extract.
07 - ¼ teaspoon salt.
08 - 1¼ cups mini semi-sweet chocolate chips.
09 - 24 ounces cream cheese, room temperature.
10 - 1½ cups sifted powdered sugar, divided.
11 - 1¼ cups cold heavy cream.
12 - 1½ teaspoons vanilla extract.
13 - 8 ounces whipped topping.
14 - 2 tablespoons mini chocolate chips for garnish.

# Instructions:

01 - Spread flour on lined baking sheet. Bake at 300°F for 5-7 minutes until reaches 160°F. Cool completely.
02 - Beat butter with both sugars until fluffy. Mix in cream, vanilla, and salt. Stir in cooled flour and chocolate chips.
03 - Press 2 cups dough into springform pan. Make 10 large balls and small balls with remaining dough. Chill all.
04 - Beat cream cheese with 1 cup powdered sugar until smooth. Whip cream with remaining sugar and vanilla separately until stiff.
05 - Fold whipped cream into cream cheese mix. Stir in small cookie dough balls. Spread over crust.
06 - Cover and chill 6 hours or overnight until firm.
07 - Top with whipped cream swirls, sprinkle with chips, and place large cookie dough balls on swirls.

# Notes:

01 - Can be frozen up to 2 months wrapped well.
02 - Store-bought edible cookie dough can be used.
03 - Use stabilized whipped cream for best results.

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