What's better than eating chocolate chip cookie dough off of the spoon? As you'll soon learn after trying this recipe, mixing it with cheesecake. Buying chocolate chip cookie dough truffles makes it easy to add it to the recipe, and the truffle adds an extra kick of chocolate.
Line a baking sheet with parchment paper and set aside.
Combine the butter, brown sugar, and sugar together in a large mixing bowl. Beat until creamy, about 3 minutes, scraping the bowl down as needed. Add in the vanilla and then the flour. Lastly, blend in 1¼ cups of chocolate chips.
Use a small cookie dough scoop (2 teaspoons per scoop) to scoop the dough into balls onto the prepared pan. Freeze for at least 30 minutes before preparing the cheesecake or dipping the balls of dough into chocolate.
Reserve 16 cookie dough balls for the cheesecake. Keep them frozen.
Melt the remaining 1½ cups chocolate chips. Dip the 24 remaining cookie dough balls, one at a time, into the chocolate. Cover with chocolate and use a fork to transfer the truffles back to the parchment lined pan. Freeze until the chocolate is set. Transfer the truffles to a plastic freezer bag and store in the freezer until needed.
Preheat the oven to 325 degrees. Set aside a 10-inch round baking pan.
Combine the graham crackers and sugar in a food processor fitted with a metal blade and process until it is the consistency of powder. Add the melted butter and pulse a few times until well blended. Grease the baking pan with nonstick cooking spray. Transfer the crust mixture to the pan and pat evenly onto the bottom. Set aside.
Preheat the oven to 325 degrees.
Combine the cream cheese and sugar into a large mixing bowl. Cream the mixture until light and fluffy, about three minutes, scraping the bowl down as needed. Add the eggs, one at a time, followed by the vanilla and heavy cream. Fold 16 frozen chocolate chip cookie dough scoops (not dipped in chocolate) into the batter.
Transfer the batter to the prepared pan, making sure that the cookie dough scoops are evenly distributed.
Bake for 50 minutes. Remove and cool completely on a cooling rack. Refrigerate 5 hours or overnight.
Cover a 12-inch round cake board round with plastic wrap. Place the cheesecake in a larger pan. Fill halfway up the side of the cheesecake pan with very warm water. Let sit for 20 – 30 seconds. Take cheesecake out of the water and dry the pan. Cover with the 12-inch covered cake board and turn upside down. Tap firmly once or twice against the countertop to loosen the cake from the pan. Remove the cake pan. Place a serving plate over the bottom of the cheesecake and invert. Prepare the topping.
Melt the chocolate and whipping cream together in the microwave. Stir to combine and transfer to a small plastic freezer bag. Cut off a small corner off the bag and drizzle the chocolate topping over the top of the cheesecake.
Arrange 14 chocolate chip cookie dough truffles around the top edge of the cheesecake. Refrigerate.
Allow the cheesecake to sit outside the refrigerator for 30 minutes before serving.