Cookie Dough Cheesecake

Instructions

1. Heat the oven to 350°F (177°C). Butter a 9-in (23-cm) springform pan and wrap the bottom and sides in a double layer of foil.
2. Press three-quarters of the refrigerated cookie dough evenly over the bottom of the pan. Bake until golden, about 26 minutes, then cool.
3. Beat the 907 g cream cheese until completely smooth, about 3 minutes. Add granulated sugar and salt and beat until fluffy, about 2 minutes. Beat in the eggs one at a time, scraping the bowl as necessary. Add sour cream, heavy cream, and vanilla and beat for 1 minute more.
4. Pour half the cheesecake batter over the crust and sprinkle with half the mini chips. Roll the remaining cookie dough into small balls and place them over the batter. Add the remaining batter and chips.
5. Bring a saucepan of water to a boil. Put the springform pan in a deep roasting pan on the middle oven rack, then carefully pour in enough boiling water to reach halfway up the springform pan.
6. Reduce the oven to 325°F (163°C). Bake until the cheesecake is beginning to turn golden and only the center is slightly jiggly, about 2 hours. Cover loosely with foil if browning too quickly.
7. Turn off the oven, prop the door open with a wooden spoon, and cool the cheesecake in the water bath for 1 hour. Remove from the water, remove the foil, cool to room temperature, then refrigerate until firm for at least 4 hours or overnight. Unmold before decorating.
8. For the frosting, beat cream cheese, butter, confectioners' sugar, brown sugar, vanilla, and salt. Fold in the mini chips. Dollop six mounds over the cheesecake, top each with half a cookie, and press broken cookies over the sides.