The only heartache you'll get from this cake is a sense of longing after it's all gone!
Directions for: The Heartache Cookie Cake
Ingredients
1 tube cookie dough
4 Tbsp butter, melted
2 cups cookie crumbs
4 blocks cream cheese, softened to room temperature
1 cup sugar
4 eggs
1 tsp flour
1 tsp vanilla
1 cup sour cream
cup mini chocolate chips
Whipped cream
Chocolate sauce
Raspberries
Mini chocolate chips cookies
Icing sugar, for garnish
Directions
1. Preheat oven to 325F (160C).
2. Using the tube of cookie dough, begin to create small balls. Place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden.
3. Lightly grease the bottom and sides of a 10-inch spring form pan. In a bowl combine the butter with the cookie crumbs. Press onto the bottom and halfway up the sides of the pan.
4. Beat together cream cheese, sugar, eggs, and flour until smooth. Add the vanilla and sour cream until blended. Dont over mix as it could cause the cake to crack while cooking.
5. Pour in half the batter onto the prepared crust. Gently stir in the cookie dough balls and the additional chocolate chips into the remaining batter and pour into pan. Make sure to spread the batter on the sides and evening it out across the top. Take the pan and place into a casserole dish. Fill the casserole dish with water, covering half of the pie pan. Bake for one hour. Turn off oven and prop oven door open a few inches. Let sit an additional half hour. Let the cake cool completely on a wire rack. Chill for 4 hours.
6. Before serving top the cake with whipped cream, chocolate sauce, raspberries, chocolate chip cookies, and icing sugar.
See more: Bake, Chocolate, Dessert, Eggs/Dairy, Snack