Chocolate Chip Churcookcake

Instructions

• Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the sides with parchment paper.
• Make the chocolate chip cookie crust: In a large bowl, whisk together the granulated and brown sugars, salt, and melted butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
• Sift in the flour and baking soda, then fold with a spatula to incorporate, being careful not to overmix. Fold in the chocolate chips.
• Press the cookie dough evenly into a circle along the bottom of the prepared pan. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for a more intense, toffee-like flavor and deeper color. The longer the dough rests, the more complex its flavor will be.
• Preheat the oven to 350°F (180°C).
• Bake the cookie crust for 20 minutes, or until the edges have started to barely brown. Remove from the oven and let cool for at least 30 minutes.
• Make the cheesecake batter: In a large bowl, combine the cream cheese and sugar. Mix with an electric hand mixer until well-combined and fluffy.
• Add the heavy cream and beat to incorporate. Add the sour cream, flour, salt, and vanilla and beat to combine. Add the eggs, 1 at a time, and beat until fully incorporated, making sure not to overmix. The mixture should be smooth and creamy.
• Wrap the outside of the springform pan tightly with foil and place the pan in a large roasting pan or baking dish.
• Pour the cream cheese mixture onto the cooled cookie crust and smooth the top with an offset spatula.
• Fill the roasting pan with 1 inch (2½ cm) of boiling water.
• Gently transfer the pan to the oven and bake for 70 minutes. Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
• Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Let cool at room temperature for 1-3 hours.
• Cover the pan with plastic wrap and transfer to the refrigerator to chill for at least 4 hours, or overnight.
• Make the churros: In a medium saucepan over medium-high heat, combine the butter, brown sugar, salt, and water, and bring to a boil over medium-high heat. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
• Remove the pot from the heat and let cool for 5 minutes.
• Mix in the vanilla. Add the eggs, 1 at a time, and stir to fully incorporate each egg before adding the next.
• Transfer the batter to a piping bag fitted with a medium star tip.
• Grease 2 baking sheets with nonstick cooking spray.
• Pipe the churro dough into 30 3-inch (8 cm) tubes on the prepared baking sheets. Immediately transfer the baking sheets to the freezer and freeze for 30 minutes.
• Heat the canola oil in a deep pot until it reaches 350˚F (180˚C).
• In a shallow dish, mix together the granulated sugar and cinnamon.
• Working in batches, transfer the the churros directly from the freezer to the hot oil and fry until browned, 2-3 minutes, turning so they fry evenly. Transfer to a plate lined with paper towels to drain, blotting any excess oil.
• Immediately roll the hot churros in the cinnamon sugar, then set aside to cool completely.
• To assemble, remove the cheesecake from the refrigerator and release the springform. Remove the parchment paper.
• Lightly dip the flat side of a churro in the melted chocolate. Place the churro vertically against the side of the cheesecake and lightly press to adhere. Repeat with the remaining churros, placing them snugly side by side until the entire cheesecake is covered.
• Spread the whipped cream over the center of the cake. Sprinkle the mini chocolate chips over the whipped cream.
• Slice the cheesecake, dipping the knife in hot water for clean slices.
• Enjoy!