I’m often asked, “What’s your favorite dessert?” I quickly answer, “Cheesecake.” Because I’m a food blogger, people expect me to pick a fancier dish, but I’m a down-to-earth girl. At the end of the day an old fashioned chocolate chip cookie or a slice of velvety cheesecake is all I want. This recipe incorporates them both! Imagine having a slice with a cup of coffee right after dinner while having small talk with your significant other. Isn’t that a nice way to end the day? I started with some Pillsbury Ready To Bake!® Chocolate Chip Cookies with Hershey's® Chocolate Chips I had in the fridge, but any of the ready-to-bake cookie doughs will work. You’ll need one package of cookie dough, cream cheese, eggs, sugar, heavy cream, sour cream and if you want, mini chocolate chips. Before you start, make sure your cream cheese and eggs are at room temperature. This ensures your cheesecake filling will be smooth and silky. Preheat your oven. Then place 6 cookies into the freezer. You’ll crumble them over the cheesecake filling later. With your fingers, press the remaining cookie dough on the bottom of a greased 9-inch springform pan. Set aside while making the filling. In a mixing bowl with the paddle attachment on, add the cream cheese and sugar. Beat on low speed until creamy and fluffy. Add the eggs, one at a time, scraping the sides of the bowl after each addition. Pour in the heavy cream and sour cream and beat until just combined. Pour the cheesecake filling over the cookie dough crust. Remove the 6 cookies from the freezer and crumble them on top of the cheesecake filling. Sprinkle with the mini chocolate chips, if using. Bake the cheesecake in the preheated oven for 60 to 65 minutes. Turn the oven off, slightly open the door and let the cheesecake cool in the warm oven for 2-3 hours. Remove from the oven, run a butter knife gently around the sides of the pan and refrigerate the cheesecake for an hour before removing from the pan and cutting into slices.