This has been my best creation so far this year. I’ve never had cheesecake in a cookie before, but I now think it is a great idea. It’s not a fancy-looking cookie, but it is very tasty. I has some leftover cheesecake from the Tall and Creamy Cheesecake that I had made a few weeks earlier. I had a bit of cheesecake batter leftover and I baked a very thin cheesecake, with the bare minimum graham cracker crust plus a cheesecake layer just over a 1/4″ thick. While it was still partially frozen, I I cut this into 1/4″ cubes. I then re-froze these briefly. The chocolate chip recipe was the NY Times Recipe with the modifications I previously used, including regular chips, plus I used all-purpose flour. After the chips were added, I mixed in the frozen cheesecake bits, being careful not to break them up. I then chilled the dough for the requisite 48 hours. I once again scooped these at three tablespoons each. I presented these to friends as “mystery cookies” and had them guess the secret ingredient. I received lots of compliments, but it was difficult to determine that cheesecake was the mystery ingredient, since it an unusual item in the cookies. Overall this had rave reviews and the cheescake added a little extra something.