CHEESECAKE WITH CHOCOLATE CHIP COOKIE DOUGH CRUST

Steps:

• 1. Preheat oven to 350°F, with rack in lower third of oven.
• 2. Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.
• 3. In a medium bowl, combine oats, flour, baking soda, salt and cinnamon in a bowl.
• 4. In another bowl, blend together the sugars, butter, vanilla, lemon juice and eggs. Add the dry flour mixture until all combined. Stir in the chocolate chips.
• 5. Transfer the cookie dough into the springform pan. Gently press down on the dough using your fingers, until you have an even layer at the bottom of the pan. Be careful as you do this, as not to tear the aluminum foil.
• 6. Place in the oven for 10-15 minutes (you only want to cook the dough about half way).
• 7. Remove from the oven and let cool. Reduce the oven temperature to 325°F. Make the cheesecake filling.
• 8. Cheesecake filling - Cut the cream cheese into chunks and place in a bowl. Blend on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl.
• 9. Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the cookie dough bottom layer. Smooth the top with a rubber spatula.
• 10. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)
• 11. Cook at 325°F for 1 1/2 hours.
• 12. When done cooking, turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
• 13. Remove from roasting pan, cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator overnight.
• 14. Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Open the springform latch and gently open the pan and lift up the sides.
• 15. Cut pieces and serve. Also helps to wet the knife with hot water between each slice for a cleaner slice.