Red Velvet Cookie Dough Cheesecake

Ingredients

For the Crust:

• 2 cups crushed chocolate sandwich cookies (e.g., Oreos)
• ½ cup unsalted butter, melted

For the Red Velvet Cheesecake:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 2 tbsp cocoa powder
• 1 tbsp red food coloring
• 1 tsp vanilla extract

For the Cookie Dough:

• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour (heat-treated if raw)
• ½ cup mini chocolate chips

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Additional cookie dough balls, chocolate chips, or red velvet crumbs for garnish

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Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix the crushed cookies and melted butter until combined. Press the mixture evenly into the bottom of the pan.
3. Bake for 8–10 minutes, then let it cool completely.

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Step 2: Make the Red Velvet Cheesecake

1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the sour cream, cocoa powder, red food coloring, and vanilla extract until fully combined.
4. Pour the cheesecake batter over the cooled crust.
5. Bake in a water bath at 325°F (160°C) for 60–70 minutes, or until the center is slightly jiggly but set around the edges.
6. Turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.

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Step 3: Make the Cookie Dough

1. Beat the butter, brown sugar, and granulated sugar until light and fluffy.
2. Add the milk and vanilla extract, mixing until smooth.
3. Stir in the heat-treated flour and mini chocolate chips. Roll into small balls and refrigerate.

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Step 4: Assemble the Cheesecake

1. Spread or pipe whipped cream over the chilled cheesecake.
   • To make whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Decorate with cookie dough balls, mini chocolate chips, or red velvet crumbs.

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Tips for Success:

• Heat-Treat Flour: Bake the flour at 350°F (175°C) for 5 minutes to make it safe for raw consumption.
• Water Bath for Baking: Wrap the springform pan in foil to prevent water from leaking in and ensure a crack-free cheesecake.
• Make Ahead: This cheesecake can be made up to 2 days in advance and stored in the refrigerator.