No Bake Cookie Dough Cheesecake

Ingredients

CRUST

3 tablespoons melted butter

1 300g bag chocolate sandwich cookies (about 25 cookies)

COOKIE DOUGH

5 tablespoons softened butter

3/4 cup brown sugar

1/2 teaspoon salt

1 teaspoon vanilla

3-4 tablespoons milk

1 1/2 cups all-purpose flour

1/2 cup mini chocolate chips

CHEESECAKE

3 (8oz) packages cream cheese

1 cup heavy whipping cream (35% cream)

1 cup powdered sugar

1 teaspoon vanilla

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Directions

CRUST
Combine melted butter and cookies in a food processor and process until smooth and a ball forms.
Press into a 9" Springform pan (or a pie plate or square pan works just fine, too!).
COOKIE DOUGH
In a medium bowl, stir together softened butter and sugar with a spoon. Add salt, vanilla, milk, and flour and stir until a dough forms, adding a little more milk if needed. Stir in chocolate chips.
Set in the refrigerator to chill.
CHEESECAKE
In a large bowl, beat together cream cheese, cream, sugar, and vanilla until completely smooth and fluffy -- about 5 minutes on high speed.
Divide the cookie dough in thirds. Roll 1 third into a circle the size of your pan and lay on top of your crust (I do this between 2 sheets of wax paper and it works perfectly!). Roll remaining ⅔ into small balls. Stir half of the cookie dough balls into the cheesecake, and set the remaining in the fridge for garnish.
Top with cheesecake mixture and set in the refrigerator to chill until set, at least 4 hours.
Garnish cheesecake with whipped cream if desired and extra cookie dough balls. Serve and store leftovers in the refrigerator for up to 5 days.