Cookie Dough Cheesecake

Beat butter with a hand mixer until fluffy. Add brown sugar and continue beating until combined. Mix in milk and vanilla.

Add flour a little bit at a time until incorporated. Fold in chocolate chips. Scoop into heaping teaspoon-sized balls and place onto a parchment-lined sheet pan. Refrigerate.

Pulse the cookies in a food processor to create crumbs.

Combine all crust ingredients in a bowl and mix well. Press into a 9" springform pan on the bottom and sides. Refrigerate.

Preheat the oven to 350°F.

Beat cream cheese, sugar and vanilla until fluffy.

Add eggs one at a time, beating until just until incorporated (do not overbeat, this will cause cracks).

Toss 1 cup of the cookie dough balls in 1 tablespoon of flour (set aside the remainder of the cookie dough for decorating). Shake off the excess flour and fold the cookie dough into the cheesecake batter.

Pour cheesecake into the prepared crust. *See notes for baking tips.

Bake for 45-50 minutes or until the center is just set.

Turn the oven off, open the door slightly and allow the cheesecake to cool in the oven for 1 hour. Gently run a knife around the edge of the crust to loosen.

Remove springform pan and cool completely in the fridge at least 4 hours or overnight.

Top with the reserved cookie dough and garnish with whipped cream if desired.