Chocolate Chip Cookie Dough Cheesecake


  • 1 package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies with Hershey's® chocolate chips 
  • 2 packages (8 oz each) cream cheese, room temperature
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 1/3 cup whipping cream
  • 1/3 cup sour cream


1 _ Heat the oven to 350°F. Grease 9-inch spring form pan with shortening or spray with cooking spray.

2 _ Place 6 cookies in freezer. With fingers, press remaining cookies in bottom of pan. Set aside while making filling.

3 _ In large bowl of electric mixer with paddle attachment, beat cream cheese and sugar on low speed until creamy and fluffy. Add eggs one at a time, beating and scraping sides of bowl after each addition. Add whipping cream and sour cream; beat just until combined. Pour filling over cookie crust.

4 _ Remove 6 cookies from freezer. Crumble frozen cookies over filling.

5 _ Bake 1 hour to 1 hour 5 minutes. Turn oven off and slightly open door; let cheesecake cool in warm oven 2 to 3 hours. Remove cheesecake from oven. Run butter knife gently around side of pan. Refrigerate cheesecake 1 hour.

6 _ Remove side of pan. Cut into slices to serve.