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Baked Chocolate Chip Cookie Dough (MBD) Cheesecake—Prototype 1:

(Still plenty of dough left!)
Crust:
4 oz. semi-sweet chocolate, melted
1 1/3 tablespoons cocoa powder
1 cup (8 oz.) lowfat cottage cheese, whipped, no salt added
3/8 cup granulated sugar
1 teaspoon vanilla
2.2 oz. Bran Buds, ground up
Batter:
2 tablespoons melted or softened butter
1/2 cup granulated sugar
1/2 cup skim milk
1 tablespoon lemon juice
1/3 cup flour
1/4 teaspoon salt
2 1/2 cups (20 oz.) lowfat cottage cheese, whipped, no salt added
1 teaspoon vanilla
2 eggs
Take 10 oz. of uncooked chocolate chip cookie dough, and cut it into small
pieces (1/2 inch is perhaps a good maximum size, but don't cut them too
small either—otherwise, it may be difficult to really enjoy the cookie
chunks). Fully immerse these into the batter as—and after—it is gradually
poured into the pan.
Next, wrap some foil onto the pan, and bake all this in a tub at 300 degrees
for about 90 minutes.

Baked Chocolate Chip Cookie Dough (DMB) Cheesecake—Prototype 2:

2-to-1 Blend of Yogurt Cheese and Cottage Cheese:
Prepare ahead of time 32 ounces of yogurt cheese, derived from two 32-ounce
containers (that's 64 ounces altogether) of nonfat yogurt. If the resulting
yogurt cheese falls below 32 ounces, add back enough of the whey (that was
strained out from the yogurt) to make up the difference. To this yogurt cheese
combine one 16-ounce container of whipped, lowfat cottage cheese.
Crust:
4 oz. semi-sweet chocolate, melted
1 1/3 tablespoons cocoa powder
8 oz. (1 cup) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
3/8 cup granulated sugar
1 teaspoon vanilla
2.2 oz. finely ground Bran Buds
Place all this into a 9 or 9 1/2 inch springform pan.
Batter:
4 tablespoons melted or softened butter
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons arrowroot
1/2 teaspoon salt
40 oz. (5 cups) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
2 teaspoons vanilla
4 eggs
Expect the resulting amount of batter to be about 7 cups.
Cookie Dough:
1 16-ounce package of chocolate chip cookie dough.
Cut this uncooked dough into reasonably little (but not too small!) pieces
(perhaps about half-inch-sized).
Pour, on top of the crust, about 1 1/2 cups of the batter. There is no need to
be exact here, but the intent is to ultimately get the dough pieces more evenly
distributed throughout the height of the cheesecake (rather than their floating
all the way to the top or sinking all the way to the bottom).
Next, fully immerse a quarter of the cookie dough into this batter. Then bake
this, in a tub (in order to reduce spillage risks with water,
don't use too much of it at this point, because the whole
tub-and-pan assembly is going to need to be taken out of the oven a few times),
at 325 degrees for 15 minutes.
Afterward, remove the tub-and-pan assembly from the oven and promptly add
(carefully!) about another 1 1/2 cups of batter. Fully immerse the next quarter
of cookie dough as well. Return all this to the oven for another 15 minutes.
Repeat this procedure for the third additions (same sizes as the first two) of
the batter and cookie dough (make sure that there is still some hot water in the
tub—otherwise, add some).
Do likewise with the fourth addition. Upon doing so, there should be about 1 cup
of batter left (and roughly 6 cups already poured into the pan), but all
the cookie dough should be in the pan at this point. However, when the
cheesecake is returned to the oven for this fourth installment of 15 minutes,
lower the temperature to 300 degrees.
After the fourth installment (and 60 minutes of baking time at this point),
remove the assembly from the oven and top off the cheesecake with the remaining
batter (about 1 cup). Try to fully coat the entire surface, especially wherever
cookie pieces may be showing.
Then return all this to the oven, still at 300 degrees. At this point, fill up
the tub generously (with boiling water). Resume baking for another 60 minutes
(based upon usage of a 9 1/2" pan).
Afterward, shut the oven off and let the cheesecake cool down while it is still
in there and in the tub, with the oven's door slightly ajar, for an hour.
Afterwards, remove the cheesecake from the oven and tub, and add a border of
chocolate chips around the edge of this cheesecake. Continue to cool it down at
room temperature for another couple of hours. After cooling, remove the
cheesecake from pan and refrigerate.

Baked Chocolate Chip Cookie Dough Cheesecake—Prototype 3:
Yogurt Cheese:
Prepare ahead of time 3 pounds of yogurt cheese, derived from three 32-ounce
containers of nonfat yogurt. If the resulting yogurt cheese falls below 48
ounces, add back enough of the whey (that was strained out from the yogurt) to
make up the difference.
Crust:
4 oz. semi-sweet chocolate, melted
2 tablespoons cocoa powder
8 oz. (1 cup) yogurt cheese (see above)
3/8 cup granulated sugar
1 teaspoon vanilla
2 oz. finely ground All-Bran
Place this crust mixture into the bottom of a greased springform pan (9 to 9 1/2
inches) and pre-bake without tub at 300 degrees for 10 minutes, then cool enough
to comfortably touch at least the pan's upper sidewall.
Batter:
4 tablespoons melted or softened butter
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons arrowroot
40 oz. (5 cups) yogurt cheese (see above)
2 teaspoons vanilla
4 eggs
Cookie Dough:
1 16-ounce package of chocolate chip cookie dough, separated into 24 pieces
(many packages are already like this, i.e., portioned to make 24 cookies).
Expect about 7 cups of the resulting batter (of course, that's before
adding any cookie dough), but do not add this to the pan all
at once. Rather, this needs to be done in five installments. Wrap the pan in
foil just before adding the first installment (no earlier than that—minimize
the foil's disturbance in order to minimize its leakage risk).
For each of the first four installments, gently scoop about 1 1/2 cups of batter
into the pan. Add about 6 cookie dough pieces (don't bother breaking them up—keeping
them whole is fine and, in fact, recommended—but if the pieces have a
tall, chunk-like form, flatten them into cookie-like shapes), ensuring that they
are fully coated and—as much as possible—immersed. After adding an
installment, bake the pan with its contents for 15 minutes. For each of the
first three installments, bake at 325 degrees. For the fourth installment,
reduce the temperature and bake at 300 degrees. For all four installments here,
bake with the pan in a tub filled with at least 1/4 to 1/2 inch of boiling
water, but (to reduce spillage risks) do not fill the tub all the way at this
point, because the whole tub-and-pan assembly is going to need to be removed
from the oven (in order to comfortably add contents to the pan) between
installments.
After all this is done, there should be about a cup of batter left, with 60
minutes of baking time reached at this point (15 minutes for each of the first
four installments). Now comes the fifth installment—carefully add the last
of this batter (do not add any more cookie dough at this point) on top of the
pan's other contents. Try to fully coat the entire surface, especially wherever
cookie dough pieces may be showing. Next, return the entire pan-and-tub assembly
to the oven. At this point, fill up the tub generously with boiling water.
Resume baking at 300 degrees for another 55 minutes (based upon usage of a 9
1/2" pan).
Afterward, shut the oven off, and leave its door slightly ajar, with the
cheesecake still inside—and in the tub—for an hour. Next, remove the
cheesecake from the oven and tub, and—if desired—add a border of
chocolate chips around the edge of this cheesecake. Continue to cool it down at
room temperature for another two hours. After doing so, remove the cheesecake
from pan and refrigerate.

Baked Chocolate Chip Cookie Dough Cheesecake—Prototype 4:
3-Cheese Blend (1CT-1NC-4YG):
Prepare ahead of time 32 ounces of yogurt cheese, derived from two 32-ounce
containers (that's 64 ounces altogether) of nonfat yogurt. If the resulting
yogurt cheese falls below 32 ounces, add back enough of the whey (that was
strained out from the yogurt) to make up the difference. To this yogurt cheese
combine 8 ounces of whipped, lowfat cottage cheese and 8 ounces of softened
Neufchatel cheese ("light cream cheese").
Grease a 9 1/2" (or 9") springform pan, but do not wrap foil around it
yet (see below).
Crust:
4 oz. milk chocolate, melted
3/8 cup granulated sugar
2 tablespoons cocoa powder
8 oz. (1 cup) 3-cheese blend (see above)
1 teaspoon vanilla
2 oz. finely ground All-Bran
Place the resulting mixture in the greased pan and pre-bake without tub at 300
degrees for 5-10 minutes, depending on the mixture's thickness (closer to 10
minutes if thin enough to be fully distributed across the pan's bottom by gentle
shaking, closer to 5 minutes if thick enough to require spreading out this
mixture by pressing on it with a utensil and/or fingers), then cool enough to
comfortably touch at least the pan's upper sidewall.
Batter:
1 1/4 cups granulated sugar
40 oz. (5 cups) 3-cheese blend (see above)
2 teaspoons vanilla
1/4 cup + 1 tablespoon (5 tablespoons altogether) arrowroot
5 eggs
Cookie Dough:
1 16-ounce package of chocolate chip cookie dough, separated into 24 pieces
(many packages are already like this, i.e., portioned to make 24 cookies).
Expect about 7 cups of the resulting batter (not including any cookie dough, of
course), but do not add this to the pan all at once. Rather, this needs to be
done in five installments. Wrap the pan in foil just before adding the first
installment (to minimize the foil's disturbance and therefore its leakage risk,
do not put it on any earlier).
For each of the first four installments, gently scoop about 1 1/2 cups of batter
into the pan. Add about 6 dough pieces (don't bother breaking them up—keeping
them whole is fine and, in fact, recommended—but if the pieces have a
tall, chunk-like form, flatten them into cookie-like shapes), ensuring that they
are fully coated and—as much as possible—immersed. After adding an
installment, bake the pan with its contents for 15 minutes. For each of the
first three installments, bake at 325 degrees. For the fourth installment,
reduce the temperature and bake at 300 degrees. For all four installments here,
bake with the pan in a tub filled with at least 1/4 to 1/2 inch of boiling
water, but (to reduce spillage risks) do not fill the tub all the way at this
point, because the whole tub-and-pan assembly is going to need to be removed
from the oven (in order to comfortably add contents to the pan) between
installments.
After all this is done, there should be about a cup of batter left, with 60
minutes of baking time reached at this point (15 minutes for each of the first
four installments). Now comes the fifth installment—carefully add the last
of this batter (do not add any more cookie dough at this point) on top of the
pan's other contents. Try to fully coat the entire surface, especially wherever
cookie dough pieces may be showing. Next, return the entire pan-and-tub assembly
to the oven. At this point, fill up the tub generously with boiling water.
Resume baking at 300 degrees for another 80 minutes (based upon usage of a 9
1/2" pan).
Afterward, shut the oven off, and leave its door slightly ajar, with the
cheesecake still inside—and in the tub—for an hour. Next, remove the
cheesecake from the oven and tub, and—if desired—add a border of
chocolate chips around the edge of this cheesecake. Continue to cool it down at
room temperature for another two hours. After doing so, remove the cheesecake
from pan and refrigerate.

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