PIES AND TACOS
Cookie crust, edible cookie dough, super creamy cheesecake.
Make the dough: heat-treat flour, beat butter and sugars, add vanilla, salt, and milk, then mix in flour and chocolate chips.
Form the dough into 30 balls, some of which will be baked into the cheesecake, and some used for topping. Chill the dough balls in the fridge or freezer.
To make the Chocolate Chip Cookie Crust, combine the dry ingredients with the wet mixture, fold in mini chocolate chips, and press the dough into the prepared pan. Bake for about 20 minutes.
Beat cream cheese, then add sugars, flour, sour cream, eggs, vanilla, and salt—simple to let the cookie dough shine.
When assembling the cheesecake, remember to layer the batter, chocolate chips and cookie dough balls.
To decorate this marvellous cheesecake, spread the ganache. Pipe the chocolate whipped cream and place the remaining cookie dough balls on top for decoration.
It’s topped with rich chocolate ganache and chocolate whipped cream for an extra decadent finish.