Reduce the oven temperature to 300 degrees F.
In a large mixer bowl, beat the cream cheese, brown sugar, peanut butter, and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
Add the sour cream and vanilla extract, and mix on low speed until combined.
Add the eggs, one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Pour about one-third of the filling into the crust of the cheesecake.
Crumble about three-quarters of the cookie dough over the cheesecake batter, making an even layer.
Spread the
chocolate sauce over the cookie dough.
Spread the remaining cheesecake filling over the chocolate sauce.
Place the springform pan inside another larger pan.
Fill the outside pan with enough warm water to go about halfway up the side of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
Bake for 1 hour.
Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you'll release the heat.
Crack the oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
Remove the cheesecake from the oven and let it sit on the counter for 15 minutes. Remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until it is completely cool and firm, 6 to 7 hours.
When the cheesecake is firm, remove it from the springform pan and set it on a serving plate. Crumble the reserved cookie dough onto the cheesecake, leaving a 1-inch margin around the edge.