Prepare the Chocolate Chip Cookie Dough Crust

1. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the chocolate chips and set aside.

Prepare the Cheesecake Filling

1. In a clean bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the sour cream and vanilla extract, mixing well.
3. Incorporate the eggs one at a time, beating until just combined. Overmixing can cause cracks in the cheesecake.
4. Gently stir in the flour to help stabilize the filling.

Assemble the Cheesecake

1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
2. Press about 2/3 of the cookie dough into the bottom of the pan to form an even crust. Reserve the remaining dough for topping.
3. Pour the cheesecake filling over the cookie dough crust, spreading it evenly.
4. Drop small pieces of the reserved cookie dough on top of the cheesecake layer.

Bake and Chill

1. Bake the cheesecake for 60–75 minutes, or until the center is slightly jiggly but mostly set. Place a pan of water on the oven’s lower rack to create steam and prevent cracking.
2. Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour.
3. Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.