Chocolate Cookie Dough No-Bake Cheesecake

Chocolate Cookie Dough No-Bake Cheesecake For the crust: 1 & 1/2 cups graham cracker crumbs 1/3 cup packed light brown sugar 1/2 cup unsalted butter, melted For the chocolate cookie dough: 1/2 cup unsalted butter, softened 1/4 cup granulated sugar 1/2 cup packed light brown sugar 2 tablespoons cream (or milk) 1/2 teaspoon vanilla extract 1/4 cup unsweetened cocoa powder 1 cup all-purpose flour 1/4 teaspoon salt For the cheesecake: 12 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream chocolate chips, sprinkles, or shavings for garnish To make the crust: Preheat oven to 350°F. Grease a 9-inch pie pan. Mix together the graham cracker crumbs, brown sugar, and butter until combined. Press into bottom and up sides of prepared pan. Bake for 10 minutes. To make the chocolate cookie dough: Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Mix in the cream and vanilla. Add the cocoa, flour, and salt. Mix on low speed until combined. Spread the dough over prepared crust. Refrigerate while making the cheesecake. To make the cheesecake: Using an electric mixer on medium speed, beat the cream cheese and sugar until fluffy. Mix in the vanilla. Whip the cream until soft peaks form. Gently fold into cream cheese mixture. Spread evenly on top of the cookie dough layer. Garnish with chocolate, if desired. Refrigerate about 3 hours before serving. Notes: Keep refrigerated. You may find it’s easier to slice the cheesecake if you let it stand at room temperature for about 10 minutes. Yield: 8 to 10 servings