Chocolate Chip Cookie Cheesecake

I found this recipe while searching for some ideas for my friend Becky's wedding reception. She asked me to cater the desserts so I had to include some sort of cheesecake, being that her husband Lucky loves cheesecake and, well, so do I. (Haven't you figured that out yet???).

Anyways, I thought I would play around with it a bit, primarily b/c I'm not a fan of graham crackers and I really like my own chocolate chip cookie recipe, so I went with it. Silly me...

First off, I used Chips Ahoy cookies for the base. I crushed about 12 cookies and mixed it w/ 1/4 stick of melted butter and pressed it into the pan. (I forgot to lay parchment paper in the pan and overlap on the sides. It would have been so much easier later on!!!)
I baked the crust to set, at 325 degrees for 10 mins.


I let it cool, then made the cookie dough. I figured that would need to cool and firm up a bit. So the one thing I didn't notice was that her cookie dough recipe had no eggs. My cookie dough recipe does... I think this is what caused some of the great havoc on my life w/ this recipe. I think if I had just used her recipe (which essentially is my recipe, minus eggs), it would have been a bit better... Heck, a lot better.

Then I made the cheesecake. The same exact way she did. No changes!
I poured the cheesecake into the pan and topped it w/ the cookie dough (I had some left over to eat raw... Mmmm...)

I put it into the oven like so:
Then I baked it for 30 min at 325 degrees. It looked like this:
I would love to try this again, keeping the same crust (since I still have a half bag of Chips Ahoy cookies), but following her cookie dough recipe. I also think that I needed to leave it in a bit longer... The issue I had w/ them was that they tasted doughy. And they were too soft to cut and hold (maybe b/c of the addition of egg to the dough as well as being underbaked??). I needed them to be more firm and more bar-like. Definitely a recipe I will try again and likely try over and over again (if it turns out!!!)