I usually don’t put a crust of any kind on my cheesecakes, but I decided to at least give it a shot. Not graham cracker, not Oreo, I went full on chocolate chip cookie. I had some dough left from the Mrs. Fields clone, but you could certainly use your own recipe, or even a store bought refrigerator dough for that matter. It was fantastic! I simply pressed it into the bottom of a 9 inch springform and then poured the prepared batter on top of it. I feared it may burn, but no worries, it was great! Because I added this crust, I wanted to richen the batter a bit, so I used some brown sugar in place of all white sugar. Great idea – it was just enough, and I intend to adapt my recipe to include it from now on!
Ingredients Chocolate Chip Cookie Dough 4 – 8-ounce packages cream cheese at room temperature 1 1/4 cups sugar 1/2 cup brown sugar, packed 1/4 tsp Sea Salt 1/4 cup cornstarch 1 teaspoon Vanilla extract 1 split Vanilla Bean, scraped 3 large eggs 1/3 cup heavy whipping cream 1/2 cup sour cream