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Dairy
Medium
4 Hours, 45 Minutes
Diets 
If a fudgy milk chocolate cookie dough cheesecake doesn’t scream heaven, nothing does! Y.U.M. Watch the preparation of this decadent dessert on Shortcuts. Special thanks to my friend Chanie F., who took one bite and knew this recipe by Baila Frenkel HAD to be shared… For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
1 package chocolate graham crackers, crushed or finely ground (1 cup)
1/3 cup sugar
1/3 cup butter, melted (5 and 1/3 tablespoons)
6 ounces Elite Milk Chocolate or other good-quality milk chocolate
6 tablespoons butter
1/2 cup sugar
2 eggs
2 tablespoons flour
12 ounces Kineret Frozen Chocolate Chip Cookie Dough (12 cookies)
2 (8-ounce) tubs whipped cream cheese, room temperature
3/4 cup sugar
3 eggs, room temperature
1 teaspoon Gefen Vanilla Extract
1 tablespoon flour
1/2 cup sour cream
3 ounces Elite Dark Chocolate or other good-quality chocolate
3 tablespoons heavy cream
Preheat oven to 300 degrees Fahrenheit.
Combine ingredients for chocolate graham cracker layer and press into a 9-inch springform pan. Bake for 8 minutes. Remove from oven and cool.
Melt together chocolate and butter for the fudge layer in a microwave at 30-second intervals, stirring in between, or in a double boiler.
Once the mixture is melted and smooth, add the sugar, eggs, and flour. Mix well and pour over graham cracker crust.
Bake at 300 degrees Fahrenheit for 15 minutes. (The chocolate will be soft and fudgy.) Allow to cool.
Press the softened chocolate chip cookie dough evenly into the fudge, forming a second thin layer of crust.
Beat cream cheese just until smooth (do not overbeat).
Slowly add sugar. Add eggs one at a time, making sure each one is completely incorporated before adding the next. Then add vanilla, flour, and sour cream.
Pour cream cheese mixture over the fudgy cookie dough layer in the pan. Tap the pan on your counter to make sure the mixture is leveled.
Place a pan with 1 inch of water on the bottom shelf of your oven. Place cheesecake on the middle shelf and bake at 300 degrees Fahrenheit for 1 hour. (Do not open the oven door during the baking process.)
Turn off oven. Open door slightly and allow cheesecake to cool in the oven for up to an hour. Place in refrigerator overnight to cool and set completely.
Melt the chocolate and heavy cream in a microwave, stirring every 15 seconds, or in double boiler. When the mixture is completely smooth, spread on top of cooled cheesecake.
Photography: Daniel Lailah
Food Styling: Amit Farber
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Rivky K. does it again! If you want a show stopping cheesecake, look no further. This was definitely a piece of heaven! My Shavuos guests raved about it! I didn’t have time for the ganache, but it seemed to be missing nothing! I didn’t have near enough chocolate graham crackers, so I used liebers chocolate cookie crumbs (in the jar) and it was delectable. This was one of the best cheesecakes I have made in my life! I didn’t have my spring form pan and used a 9×13. I adjusted the baking time a little bit.
Bekki, your feedback made our day! Thank you for writing in.
can this be frozen?
Yes, for sure.
Will the chocolate ganache topping harden on the cheesecake if prepared in advance?
No- it should stay like a thick ganache