Baked Chocolate Chip Cookie Dough (DMB) Cheesecake—Prototype 2:
No, that "DMB" is not a typo. I used the "MBD" in the previous prototype in honor of the woman who gave me the cookie dough for that one. "DMB" is explained below.

It had been over a year since I made my first chocolate chip cookie dough prototype. For this more recent one, the batter would be nearly doubled, and some refinements (in working with other cheesecake flavors) over the past year would be utilized also. But instead of doubling the amount of cookie dough itself as well, I felt that it would be easier to match the size of a package of refrigerated dough from a grocery store (I used "DeMoulas" Market Basket—hence the "DMB" designator—the "More for Your Dollar" grocer enjoyed by me, Mary Beth and many other acquaintances). The size used here was 16 ounces. So whereas Prototype 1 included 10 ounces, Prototype 2 would get 16 instead of 20. But I did not think that this 20% reduction would make too much of a difference. Furthermore, a border of chocolate chips would help make up for Prototype 2's decrease in dough (I did not include such a border for Prototype 1).
Market Basket Chocolate Chip Cookie Dough—All Natural, No High Fructose Corn Syrup

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.

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.

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.

Chocolate Chip Cookie Dough Cheesecake—Prototype 2

Delicious...and gone in about half an hour, at Living Hope Church!

But I myself had some difficulty tasting the cheesecake flavor and cookie dough, and I suspected this was due to some mild respiratory problems in the back of my mouth and/or somewhere in my throat. But others who I asked enjoyed this cheesecake. If only my medical issues did not hinder my enjoyment!

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