Cookie lovers, we found the cake for you.
1 refrigerated sugar cookie dough log
3 tablespoons of cinnamon sugar, and more for decoration.
3 8-ounce blocks of cream cheese, softened
1 c. of granulated sugar
1/4 c. sour cream
3 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon
a pinch of kosher salt
Preheat the oven to 350° and grease an 8″ pan with cooking spray.
In a large bowl, combine cookie dough and cinnamon sugar and stir until evenly incorporated. Press about half of the dough into the bottom of the pan. (Set aside extra dough for baking as cookies.)
In another large bowl, beat the cream cheese until smooth. Add sugar and sour cream and beat until light and fluffy. Add eggs one at a time, beating well between each addition. Add the vanilla, cinnamon and salt. Pour the dough over the cookie crust.
Bake until slightly moved in the center, about 1 hour. Turn off the oven and open the door slightly to allow the cheesecake to cool for 1 hour. Then refrigerate until completely cooled, at least 4 hours and overnight.
Roll the remaining dough into small balls (about a spoonful) and then flatten slightly. Place them on a baking sheet and bake them until they begin to brown at the edges, about 10 minutes. Transfer to a cooling rack to cool completely.
Before serving, sprinkle the top of the cheesecake with more cinnamon sugar. Using a large star, place a tube of frosting around the edges of the cheesecake and then garnish with snickerdoodle cookies.