Cookie Dough Cheesecake (Print Version)

# Ingredients:

01 - 1/2 tsp salt for seasoning.
02 - 1 egg and an extra yolk.
03 - 32 oz of cream cheese.
04 - 1/2 tsp baking soda to help it rise.
05 - 1 cup granulated sugar.
06 - 1/3 cup rainbow sprinkles.
07 - 3/4 cup softened butter.
08 - 4 eggs for the cheesecake filling.
09 - 1/2 cup cream, heavy.
10 - 1 3/4 cups all-purpose flour for the crust.
11 - Cookie dough ingredients of your choice.
12 - White chocolate and cream for a smooth ganache.
13 - 3/4 cup sour cream for richness.
14 - 1 tsp vanilla extract for flavor.

# Instructions:

01 - Bake a sugar cookie layer by pressing dough into the pan. Cook it for about half an hour.
02 - Roll out tiny dough pieces. Pop them in the freezer until they’re hard.
03 - Whisk cream cheese, eggs, sugar and sour cream together. Stir in those frozen dough bits.
04 - Pour into the cookie crust. Bake in a water bath for around 80-90 minutes. Cool down gradually.
05 - Refrigerate for at least 6 hours. Add ganache and sprinkle on extra dough pieces.

# Notes:

01 - Start with ingredients at room temperature.
02 - Water bath stops cracks from forming.
03 - Tastes even better if kept cold overnight.

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