Special thanks to my friend Chanie F., who took one bite and knew this recipe by Baila Frenkel HAD to be shared…
- Cooking and Prep: 4 h 45 m
- Serves: 12
Chocolate Graham Cracker Layer
Fudgy Cookie Dough Layer
Prepare Graham Cracker Crust
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.
Prepare Fudgy Cookie Dough Layer
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.
If frozen chocolate chip cookie dough is not available where you live, make a batch of your favorite recipe. Set aside 12 tablespoons or small scoops of dough for this cheesecake. Freeze the remaining dough for future use, prescooped onto a parchment paper.
Prepare Cheese Layer
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.
Bake the Cheesecake
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.
Prepare the Topping
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
Adapted from a chocolate cheesecake recipe by Paula Deen.