Ingredients:

  • 1.5 cups (180g) sugar cookies, finely crushed
  • 4 tbsp (56g) unsalted butter, melted
  • 0.5 tsp ground cinnamon
  • 0.5 cup (113g) unsalted butter, softened
  • 0.5 cup (100g) light brown sugar, packed
  • 0.25 cup (50g) granulated sugar
  • 1.5 cups (185g) all-purpose flour, heat-treated
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 0.75 cup (130g) red and green Christmas M&Ms
  • 32 oz (900g) full-fat cream cheese, brick style
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream
  • 1 tbsp vanilla bean paste
  • 4 large eggs

Instructions:

  1. Cream the 0.5 cup (113g) butter with both sugars until the mixture looks pale and fluffy. Mix in the vanilla and salt. Stir in the 1.5 cups heat treated flour until no white streaks remain. Gently press the M&Ms into the dough. Roll into half inch balls and freeze for 20 minutes until they feel rock hard.
  2. Mix the sugar cookie crumbs, melted butter, and cinnamon in a bowl. Firmly pack the mixture into the bottom of your springform pan until it forms a solid, even layer. Cook the crust at 350°F for 10 minutes.
  3. Beat the 32 oz cream cheese and 1 cup (200g) sugar on medium low until it looks like thick silk.
  4. Mix in the sour cream and vanilla paste.
  5. Add eggs one at a time, mixing just until the yellow disappears.
  6. Pour half the batter over the crust, drop in half the dough balls, then top with remaining batter and dough. Place the wrapped pan in a roasting tin with an inch of hot water. Cook for 1 hours 15 mins until the edges are set but the center still wobbles.