Edible Cookie Dough Swirl Cheesecake Bars

Instructions

1. 11. Prepare Edible Cookie Dough: First, heat treat the flour. Spread ½ cup all-purpose flour evenly on a microwave-safe plate or a small baking sheet. Microwave on high for 1 minute, stirring, then continue in 30-second intervals until it reaches 160°F (71°C) on an instant-read thermometer (alternatively, bake at 300°F (150°C) for 5-7 minutes). Let cool completely.
2. 22. In a medium bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add milk, vanilla extract, and salt; mix until combined. Gradually add the cooled, heat-treated flour, mixing on low speed until just combined. Stir in mini chocolate chips. Form into small chunks or a disc, cover, and refrigerate while preparing the rest of the recipe.
3. 33. Prepare Crust: Preheat oven to 325°F (160°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides to easily lift the bars out later. In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until well combined and moist. Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then remove from oven and let cool slightly. Keep oven at 325°F.
4. 44. Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add 1 cup granulated sugar, beating until well combined and no lumps remain. Beat in vanilla extract and sour cream until smooth. Add eggs one at a time, beating on low speed just until combined after each addition. Be careful not to overmix once eggs are added, as this can incorporate too much air and lead to cracks.
5. 55. Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust in the baking pan. Remove the edible cookie dough from the refrigerator. Drop small dollops (about ½ - 1 teaspoon each) of the cookie dough randomly over the top of the cheesecake filling. Using a butter knife or skewer, gently swirl the cookie dough into the cheesecake mixture.
6. 66. Bake for 45-55 minutes, or until the edges are set and slightly golden, but the center still has a slight jiggle when gently shaken. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracking.
7. 77. Cool and Chill: Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature for at least 1 hour. Once completely cool, cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until thoroughly chilled and firm.
8. 88. Slice and Serve: Once chilled, use the parchment paper overhangs to carefully lift the cheesecake out of the pan onto a cutting board. Using a sharp knife dipped in hot water and wiped clean between cuts, slice the cheesecake into 12-16 bars. Serve cold. Store leftover bars in an airtight container in the refrigerator for up to 4-5 days.

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