Chocolate Chip Cookie Dough

• 8 oz unsalted melted butter
• 2½ cups all purpose flour (oops - John says 1½ on video)
• 1 tsp salt
• 1 tsp baking soda
• ¼ cup granulated sugar
• 1½ cups light brown sugar
• 1 egg + 1 egg yolk
• 2 tbsp milk
• 2 tsp vanilla extract
• 1½ cups chocolate chips
• pinch of salt

Cheesecake

• 2 lbs plain cream cheese, softened
• 1¾ cups sugar
• 5 eggs
• 1½ cups heavy cream
• 2 tsp vanilla extract
• pinch of salt
• non-stick cooking spray

Special Equipment

• 9" springform pan
• parchment paper
• electric mixer with paddle attachment

Make the Dough

1. Preheat oven to 350º
2. Mix the Chocolate Chip Cookie Dough in an electric mixer with paddle attachment
3. Spread mixture into cookie shapes, just a bit smaller than a 9" springform pan
4. Bake at 350º for 8-10 minutes
5. Let cool

Make the Cheeescake

1. Preheat oven to 250-275º
2. In the bowl of an electric mixer, mix Cheesecake ingredients, adding the eggs 1 at a time
3. Beat until creamy but do not over-mix
4. Place a 9" springform pan on a cookie sheet.  Line the pan with parchment paper, spray with non-stick cooking spray, and top with another piece of parchment paper
5. Wrap aluminum foil around the cake tin
6. Pour cheesecake mixture into springform pan
7. Add hot water to cookie sheet to halfway up the cake tin
8. Bake for 1½-2 hrs at 250-275º

Assemble

1. Cool the cheesecake.  Remove from springform pan and freeze
2. When frozen, lay on one cookie and top with the other
3. Garnish sides all around with chocolate chips

Suggested Serving

• Drizzle caramel sauce on plate
• Top with one slice of cheesecake
• Garnish with chocolate chips