Sugar Cookie Cheesecake

Ingredients

• 1 1/4 cups (150g) heat-treated all-purpose flour
• 1/2 cup (113g) butter, softened
• 1/2 cup (100g) granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional but gives that sugar cookie flavor)
• 1/2 tsp salt heat treat the flour in the microwave until it reaches 165°f
• 24 oz (680g) cream cheese, room temp
• 3/4 cup (150g) sugar
• 2 eggs( room temp )
• 1/2 cup (120ml) plain greek yogurt or sour
• 2 tsp vanilla extract pinch of salt (for the cream)
• 3 oz (85g) white chocolate (for the cream)
• 2 tbsp (30ml) heavy cream heat the cream until it’s steaming (not boiling) (for the cream)

Instructions

1. Cream together the butter and sugar, then mix in the vanilla, and almond extract
2. Add the flour and salt, adding a tbsp of milk only if you need to bring it to a soft sugar-cookie dough consistency
3. Press the dough into the bottom of the springform pan for the crust
4. Basically make this twice :) ) ( keep the crust in the refrigerator & the cookie dough balls in the freezer ) easy cheesecake recipe
5. Beat the cream cheese and sugar until smooth, then mix in the eggs one at a time
6. Add the sour cream, vanilla, and salt
7. Gently fold in your frozen sugar-cookie dough balls
8. Pour the filling over the sugar-cookie crust
9. Bake at 325°f for 50–65 minutes until the center still has a little jiggle
10. Let it completely come to room temp and then chill for at least 4 hours
11. Once cold, add your extra sugar-cookie dough balls on top and drizzle or decorate however you want
12. Pour it over the white chocolate, let it sit 1 minute, then stir until smooth
13. Let it cool 5–10 minutes until slightly thickened, then spread a thin layer over the chilled cheesecake and press on your cookie dough balls & sprinkles