Preparation Steps

• Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside of the pan with foil to prevent leaks.
• Make the crust: Combine graham cracker crumbs and 0.5 cup melted unsalted butter in a bowl until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan.
• Bake the crust for 8 to 10 minutes, then remove from the oven and set aside to cool slightly while you prepare the filling.
• Prepare the edible cookie dough: In a bowl, beat 0.5 cup softened unsalted butter with 0.75 cup packed brown sugar and 0.25 cup granulated sugar until creamy. Add 1 cup heat-treated all-purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 2 teaspoons vanilla extract, and stir in 1.5 cups mini chocolate chips. Chill the dough while making the filling.
• Make the cheesecake filling: Beat the room-temperature cream cheese until smooth. Add 1 cup granulated sugar and 1 teaspoon salt and mix until combined. Add eggs one at a time, mixing gently after each. Stir in 1 cup sour cream and 2 teaspoons vanilla extract until smooth.
• Fold in small chunks of the chilled cookie dough to the cheesecake batter, reserving a handful of cookie dough pieces to sprinkle on top after baking.
• Pour the filling over the prepared crust and smooth the top. Gently tap the pan on the counter to release any air bubbles.
• Bake the cheesecake at 325°F (160°C) for 50 to 65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
• Chill the cheesecake in the refrigerator for at least 4 hours or overnight. Before serving, top with reserved cookie dough pieces and, if desired, drizzle with a quick ganache made by warming 0.25 cup heavy cream and pouring over 4 ounces chopped semisweet chocolate; stir until smooth.
• Release the springform pan, slice the cheesecake into 12 pieces, and serve chilled. Store leftover cheesecake covered in the refrigerator up to 4 days.