Cookie Dough Brownie Cheesecake

Classic New York-style cheesecake meets fudgy, decadent brownie. The result is nothing short of spectacular

SERVES 16

Fudgy Brownies

• 7 oz (200 g) good-quality chocolate (I used Noblesse)
• ½ cup oil
• 3 Tbsp cocoa
• 3 eggs
• 1¼ cups sugar
• 2 tsp vanilla extract
• ½ tsp sea salt
• 1 cup flour

Cheesecake Filling

• 4 8-oz (225-g) pkgs brick cream cheese, at room temperature
• 1⅓ cups sugar
• ½ tsp salt
• 2 tsp vanilla extract
• 2 Tbsp amaretto liqueur
• 4 eggs, at room temperature
• 1⅓ cups Mehadrin Sour Cream, at room temperature

Chocolate Ganache

• 4 oz (110 g) semi-sweet chocolate chips
• 2½ Tbsp amaretto liqueur
• 2½ Tbsp heavy cream
• 2–3 pieces frozen chocolate chip cookie dough, for garnish

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23-cm) round springform pan. Place parchment paper on the bottom of a 9-inch (23-cm) round pan and spray the parchment paper. Grease and flour a loaf pan as well.

To prepare the fudgy brownies, melt the chocolate, oil, and cocoa in a double boiler. Stir until smooth. Alternatively, microwave at 20-second intervals, stirring in between, and set aside when smooth and glossy.

Whisk eggs, sugar, vanilla, and salt in a medium bowl until slightly thick. Slowly add the chocolate mixture followed by the flour. Continue to whisk until thoroughly combined.