Layered cheesecake dessert made with raw cookie dough, cheesecake filling, and soft chocolate chip cookies on top.
Pull butter and cream cheese out of the refrigerator about 1 hour before starting to make the dessert to let it soften.
Lightly grease a 9x9 dish with tall sides with some cooking spray.
Beat softened butter and sugar together for a couple of minutes, until light and fluffy.
Add vanilla extract and milk, mix well.
Turn off the mixer and add flour. Mix flour into the batter on low speed until fully incorporated. Fold in mini chocolate chips.
Spread cookie dough all over the bottom of a greased pan. Make sure the cookie dough layer is spread evenly throughout the bottom. (Grease your hands to spread cookie dough so that it doesn't stick to the hands.)
Beat cream cheese on medium-high speed until smooth and soft and add sour cream, sugar, and vanilla extract.
Transfer the cream cheese mixture out into a separate mixing bowl and make whipped cream in the same bowl.
Clean out the bowl before making whipped cream and switch to a whisk attachment on the mixer.
Whipped cream: beat heavy whipping cream, while slowly pouring in sugar, until stiff peaks appear. Fold whipped cream into the cream cheese mixture until smooth.
Add mini chocolate chips and gently fold them into the cheesecake filling.
Spread cheesecake filling over the cookie dough filling evenly.
Crumble cookies into small pieces and spread it all over the top of the cheesecake.
Cover the pan with plastic wrap and refrigerate overnight or for at least 6 hours.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.