Method
- Preheat oven to 325°F (163°C) and line a 9x13-inch baking pan with parchment paper.
- Make the cookie dough base by beating butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla, then mix dry ingredients and fold in mini chocolate chips.
- Press two-thirds of the cookie dough into the bottom of the pan and bake for 12 minutes.
- Heat-treat the flour for the edible cookie dough by microwaving it until it reaches 165°F (74°C).
- Make the edible cookie dough by mixing butter, brown sugar, and vanilla, then adding heat-treated flour and a pinch of salt. Adjust with milk until scoopable.
- Make the cheesecake layer by beating cream cheese until smooth, then adding sugar, eggs, sour cream, and vanilla.
- Pour cheesecake batter over the cookie dough base, drop edible cookie dough pieces on top, and swirl gently.
- Crumble reserved cookie dough over the top and bake for 35-40 minutes until edges are set.
- Cool at room temperature for an hour, then refrigerate for at least four hours before slicing.
Notes
Ensure all ingredients are at room temperature for best results. Use a sharp knife dipped in hot water for clean slices.