Spread flour onto a baking sheet and bake at 375 degrees F for 6 minutes or until very lightly browned. This step is optional but insures the raw flour is safe to eat.
Combine butter and sugars until well combined.
Stir in water and vanilla.
Stir in the flour until fully combined. Add additional water if your dough is very stiff, 1/4 teaspoon at a time.
Stir in the chocolate chips.
Divide the dough in half and place each half on a piece of waxed paper. Form each into a 3/4-inch round log and wrap fully with the waxed paper. Refrigerate or freeze until firm.
Crust
Place cookies in a food processor and pulse until it reaches fine crumbs.
Add melted butter and pulse until combined.
Line a 9″x2″ cake pan with parchment paper on the bottom (with a round) and the sides (with a strip). Use baking spray below the parchment to keep it in place, and spray parchment with baking spray before adding crust. You may also use a 9″ springform pan. Use only a parchment round on the bottom and spray with baking spray.
Press crumbs onto the bottom and 1″ up the sides of the pan.
Bake at 300 degrees F for 10 minutes. Cool.
Filling
Combine chocolate chips, cream, and instant coffee granules in a microwave safe bowl and microwave for 40 seconds, stirring halfway through. If chips are not fully melted, microwave additional 10 seconds. Set aside.
Beat cream cheese and sugar with a mixer until smooth.
Add cocoa powder and beat until combined.
Add eggs, one at a time, beating well after each addition.
Add the vanilla and reserved chocolate-coffee mixture and mix until combined.
Pour mixture into cooled crust.
Remove cookie dough from refrigerator or freezer and slice into 1/2-inch pieces. Press pieces into cheesecake filling, distributing evenly and making sure all cookie dough is covered by the cheesecake batter.
Bake cheesecake at 250-degrees F (no water bath needed!), for 1 hour 15 minutes to 1 hour 30 minutes. Cheesecake is done when the center 4 inches is still slightly wobbly. The chocolate will ensure it sets completely once cooled.
Cool cheesecake until near room temperature and then refrigerate at least 8 hours or overnight,
To remove from cake pan, fill sink with about 1/2-inch of very hot tap water. Set pan into water for 1 minute. The strip of parchment around edge of pan should slide out. Slide a knife around the edge after removing paper to assure everything is released from the sides. Place a piece of parchment paper on top of the cheesecake, and turn it over onto a large plate or extra serving platter. Cheesecake should release from the bottom and fall onto the plate. If it does not, return to hot water for additional 30 seconds. Remove parchment from bottom of cheesecake and invert onto final serving platter.
Recipe Notes
You can omit the coffee if you prefer a regular chocolate flavor.
Use store-bought or homemade chocolate chip cookies instead of the cookie dough.
For a cookies and milk cake, use your favorite vanilla cheesecake batter with the Oreo crust and cookie dough filling.
