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Dairy
Easy
40 m
Diets 
Cheesecake + chocolate chip cookie dough + chocolate ganache = cheesecake heaven. I had to double the cookie dough recipe because it was just that good!
Yield: 1 (9-inch) cheesecake
6 tablespoons butter, room temperature
6 tablespoons light brown sugar
1/2 teaspoon Gefen Vanilla Extract
1/4 teaspoon salt
1–2 tablespoons milk
1/3 cup Haddar Mini Chocolate Chips
1 (9-ounce) bag Haddar Chocolate Chips (1 and 1/2 cups)
3/4 cup heavy cream
10 Haddar Chocolate Sandwich Cookies or chocolate chip cookies, crushed
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the vanilla and mix to combine.
Add the flour and salt and mix to combine. Add one to two tablespoons milk, as needed, to help the dough come together. Stir in the chocolate chips.
Form balls of cookie dough. (You can make both smaller and bigger sizes, or keep them all uniform.)
Add the chocolate chips to a heat-proof bowl.
In a small saucepan or in the microwave, bring the heavy cream just to a boil. Pour it over the chocolate chips. Let sit for two to three minutes, then whisk until smooth.
Set aside to cool to room temperature, at which point it should be the right consistency for piping. (Do not refrigerate the ganache, as it will become too firm.)
Spread 3/4 of the ganache over the cheesecake and quickly add the chocolate chip cookie dough balls over the top.
Transfer the leftover ganache to a pastry bag or a plastic sandwich bag with a corner snipped off. Drizzle ganache over the cookie dough balls.
Sprinkle with crushed cookies.
Photography by Chay Berger
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