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Ingredients One per line	Cookie dough: 1/2 cup (4 ounces, 8 tablespoons) butter, softened 1/2 cup (3.75 ounces) granulated sugar 1/2 cup (3.75 ounces) packed light brown sugar 2 tablespoon milk 2 teaspoon vanilla extract 1 cup (5 ounces) all-purpose flour 1/4 teaspoon salt 1 cup (6 ounces) mini chocolate chips Crust: 6 tablespoons butter, melted 2 1/2 cups (9 ounces) chocolate cookie crumbs Filling: 4 blocks (8-ounces each) cream cheese, softened to room temperature 1 cup (7.5 ounces) granulated sugar 1 teaspoon all-purpose flour 4 large eggs 1 teaspoon vanilla 1 cup sour cream 1 cup (6 ounces) mini chocolate chips Garnish: 1 cup heavy whipping cream, whipped to stiff peaks (add 1 tablespoon powdered sugar while whipping if you like a bit of extra sweetness) Mini chocolate chips or shaved chocolate, for sprinkling
Directions One per line	For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the water (or milk), vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake. For the crust: Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs. Press onto the bottom and halfway up the sides of the prepared pan. For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, and flour until smooth. Add the eggs, vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking. Pour half the batter into the prepared crust. Gently stir the cookie dough balls and the one cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Bake the cheesecake at 325 degrees for 60-70 minutes until the sides are set and the center is still a bit jiggly. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled. To serve, cut into slices and top with whipped cream and mini chocolate chips.
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