Chocolate Chunk Cookies ’n’ Cream Cheesecake

Creamy chocolate chunk cookies ’n’ cream cheesecake with a cookie-butter crust, studded with chocolate chips and cookie pieces, swirled with chocolate syrup, and drizzled with melted chocolate.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper. Lightly spray a 9- or 10-inch cheesecake or springform pan with nonstick cooking spray. Line the bottom with a circle of parchment paper (this makes it easier later to remove the cake for serving). Place the pan on the baking sheet.

Step 2

To prepare the crust, place cookies in a food processor and pulse to grind into fine crumbs (but not too much—too long and the crumbs will clump). Turn out into the springform pan and drizzle on the melted butter to mix. Pat the crumbs evenly and firmly into the pan9 bottom.

Step 3

To prepare the filling, in a large mixer bowl (or food processor), blend cream cheese and sugar until smooth. Add condensed milk, flour and vanilla, and then eggs, one at a time, to make a smooth batter. Scrape the bottom of the bowl often.

Step 4

Pour half the batter into the pan. Top with half the chocolate chips and half the cookie chunks, and swirl on half the syrup. Top with the remaining batter and chocolate chips, cookie chunks and chocolate syrup. Swirl lightly to immerse the cookie pieces and chocolate chips.

Step 5

Bake for about 55 minutes. The cake is ready when it is just firm to the touch but not cracked or browning. If it seems wet in the center or too jiggly, lower the oven temperature to 325°F and bake for 10–15 more minutes. Turn off the oven, leave the oven door ajar, and let the cake cool in the oven for 1 hour. Then refrigerate overnight.

Step 6

Drizzle on melted chocolate, if desired, before serving. Makes 14–16 servings.