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Add 2 blocks of room temperature cream cheese to the bowl and mix until completely smooth. Once that is smooth, gradually add in the whipped cream and mix until silky smooth. Fold in 1 cup of mini chocolate chips. Carefully pour and spread the filling into the chilled crust.
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In a stand mixer fitted with a whisk attachment, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add vanilla extract, sour cream, powdered sugar, and salt. Beat on low, increasing to medium speed until well combined and creamy.
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Add the powdered sugar and beat until very creamy, stopping to scrape the sides and bottom of the bowl as necessary. Beat in the heavy cream, vanilla, and the cooled chocolate. Turn mixer to high and beat for 2 minutes. Use a rubber spatula to fold in the chocolate chips and about three-quarters of the cookie dough.
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Crush cookies in a bowl or a food processor to a fine crumb. Melt butter and add to the mix with the vanilla. Press mix into an 8 inch springform tin. Set in the fridge for about 10/15 minutes until solid. S tep three: Cheesecake. In a big mixing bowl add your cream cheese, cream, vanilla and icing sugar.
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Make sure to pull butter out of the refrigerator about an hour before starting to make the cookie dough to let it soften. Beat softened butter and sugar together for a couple of minutes, until light and fluffy. Add vanilla extract and milk, mix well. Turn off the mixer and add flour.
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Beat together the cream cheese, sugar, and vanilla extract until smooth and well combined. Set aside 8 of the cookies, then add the remaining cookie dough to the cheesecake mixture. Beat until smooth. Fold in half the frozen whipped topping and stir until well combined. Spread the cheesecake mixture evenly in the graham cracker crust.
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Instructions. Begin by making the cookie dough. Beat together butter, sugar, vanilla, and water until combined. Gradually add in dry ingredients until combined. Stir in chocolate chips and divide in two. Press one half of the cookie dough into the bottom of a lightly greased springform pan and refrigerate.
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Reserve 1 1/2 cups of sweetened whipped cream for garnish. Add remaining whipped cream to another bowl. Add cream cheese and remaining powdered sugar to the mixer bowl and beat until smooth and creamy. Next, add the whipped cream and beat until combined. Place in the refrigerator while you make the cookie dough balls.
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Add the sour cream, sweetener, and vanilla. Process until well combined. While the machine is running slowly sprinkle in the gelatin. Spread the cheesecake mixture on top of the cookie dough. To make the ganache heat the cream until bubbly in the microwave or a small saucepan. Pour over the chopped chocolate.
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Bake the flour on a baking sheet lined with parchment paper at 350°F for 10 minutes, stirring halfway in between. Allow the flour to cool then sift through a mesh sieve. Soften the butter in the microwave for 20-30 seconds. In a large mixing bowl, combine the butter, granulated and brown sugar and beat until creamy.
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Using an electric mixer on medium speed, beat the cream cheese and sugar until fluffy. Mix in the vanilla. Whip the cream until soft peaks form. Gently fold into the cream cheese mixture. Spread evenly on top of the cookie dough layer. Garnish with chocolate, if desired. Refrigerate about 3 hours before serving.
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Bake the crust for 7-12 minutes until golden in color. Continue forward in the process while the crust is baking. STEP 4: Then, prepare the no-bake cookie dough cheesecake base. Beat cream cheese and powdered sugar together until smooth. Add vanilla extract, salt, and melted white chocolate chocolate chips to the batter.
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Chill the crust in the fridge or freezer while working on the filling. Step two: Make the no-bake cheesecake filling. In a large mixing bowl, beat the heavy cream to form peaks. Once it does so you can set it aside. In a separate bowl, cream the softened cream cheese with a hand mixer. Next, beat in the powdered sugar and vanilla extract until.
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Instructions. In a medium bowl, add the melted chocolate and butter to the feuilletine flakes and mix well. Grease a 6-inch round cake tin with removable base. Line the base with a non-stick baking sheet. Distribute and press the chocolate crust evenly, filling the base of the tin.
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Cheesecake. Add the cream cheese and powdered sugar to a large bowl. Beat with a hand mixer on medium until combined. Add the sour cream, peanut butter, and vanilla to the bowl. Beat until smooth. Stir in ½ cup of M&Ms and ¾ cup of chocolate chips. Scrape into prepared graham cracker crust and smooth evenly.
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Beat together cream cheese, sugar, vanilla and butter in large bowl on medium speed until smooth and creamy. Fold in whipped topping until blended. Add chocolate chip cookie dough chunks and fold in until incorporated. Spread on top of prepared crust. Set the no-bake cheesecake in the refrigerator for 60 minutes.