Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 0.25 cup (50g) granulated sugar
  • 1 pinch sea salt
  • 16 oz (450g) full-fat cream cheese, softened
  • 0.5 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (8g) cornstarch
  • 0.5 cup (90g) mini chocolate chips
  • 1 cup (125g) all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 cup (115g) unsalted butter, softened
  • 0.5 cup (100g) light brown sugar, packed
  • 0.25 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.75 cup (135g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 325°F (160°C). This lower temperature is the key to preventing cracks in the cheesecake layer. Line your 9x13-inch pan with parchment paper.
  2. Mix your graham cracker crumbs, 0.25 cup sugar, and 6 tbsp melted butter in a small bowl until it looks like wet sand.
  3. Press the mixture firmly into the pan. Use the bottom of a flat measuring cup to get it perfectly even. Bake for 8–10 minutes until the crust smells toasted and looks slightly darker.
  4. In a large bowl, beat the 16 oz of softened cream cheese and 0.5 cup sugar on medium speed. Scrape the sides of the bowl often.
  5. Turn the mixer to low and add 2 eggs one at a time. Mix in 1 tsp vanilla and 1 tbsp cornstarch until the batter is satin smooth. Fold in the mini chocolate chips by hand.
  6. Pour the filling over the warm crust and spread it to the corners.
  7. In a clean bowl, cream 0.5 cup softened butter with both sugars for the topping. Beat in 1 egg and 1 tsp vanilla.
  8. Stir in the 1 cup flour and baking soda, then fold in 0.75 cup semi sweet chips.
  9. Pinch off small pieces of cookie dough and drop them onto the cheesecake. Don't press them in; just let them rest on top.
  10. Bake for 30–35 minutes until the cookie tufts are golden and the center has a slight jiggle. Let it cool on the counter, then chill in the fridge for 4 hours.