Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

This is an altered recipe from Taste of Home magazine. I used store bought cookie doughfrom the refrigerator section to speed things up a bit. Very good.

Ingredients Nutrition

  • 1 34 cups chocolate wafer crumbs
  • 14 cup sugar
  • 13 cup butter, melted
  • Filling

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 12 teaspoon vanilla extract
  • 1 package refrigerated chocolate chip cookie dough (refrigerator section)
  • mini chocolate chip


  1. In a small bowl, combine cookie crumbs and sugar, stir in butter.
  2. Press into the bottom and sides of a greased 9" springform pan, set aside.
  3. In a mixing bowl, beat cream cheese, sugar until smooth.
  4. Add eggs, beat until combined.
  5. Add sour crem and vanilla, beat until well blended.
  6. Pour over crust, set aside.
  7. Cut up cookie dough into teaspoon sized cubes.
  8. Drop over filling, pushing below the surface.
  9. Dough should be completely covered.
  10. Bake at 350F for 45-55 minutes or until the center is almost set.
  11. Cool on a wire rack for 10 minutes.
  12. Run a knife around the edge of the pan to loosen.
  13. Cool 1 hour longer.
  14. Refrigerate overnight, remove sides of pan.
  15. Sprinkle with mini chocolate chips.
Most Helpful

I made this for a party, and it was a huge hit! It was absolutely delicious. My friends were delighted that two of their favorite flavors, cheesecake and cookie dough, were together in one dessert! I actually forgot to put the mini chocolate chips on top, but I don't think anyone minded. It disappeared quickly and I received many compliments and requests for the recipe. And I thought it was relatively easy to make, since it uses store-bought cookie dough. Thanks, Erin, for sharing this recipe. :-)

Rainberry Blues September 25, 2002

Everyone loved this cheesecake! I made it as directed without any changes (although I did put a pan of water in the oven below the cheesecake). I will make it again and it will probably be soon. I was thinking that the next time I make it, I'll pour some of the batter in, drop some cookie dough pieces and then repeat the process. I thought that this would make for a more even placement of the cookie dough if I could see where the pieces would be ending up. Thank you so much for posting this recipe!

Chicagopm August 31, 2011

this was very good...hit the sweet tooth just right :-) i think i still prefer my cheesecake without that sour cream aspect...but, it's all preference

ShortieNJ July 14, 2009