Preheat the oven to 350 degrees F and spray a 9 inch springform pan with a non-stick cooking spray.

Reserve approximately 1/3 of the cookie dough and place it in the refrigerator.

Press the remaining cookie dough into the bottom of the springform pan in an even layer. Set the pan aside.

In a large mixing bowl, cream together the cream cheese and sugar with a hand held mixer on medium speed until creamy and smooth. Then add in the cornstarch and salt.

Reduce the speed on the mixer to medium and add in the eggs 1 at a time until combined.

Then gently fold in the sour cream into the cream cheese mixture. Pour the cream cheese mixture evenly over the cookie dough in the spring form pan. Crumble the remaining cookie dough and spread it evenly over the top of the cream cheese layer.

Bake for 55-60 minutes until the edges of the cheesecake are set and the center is almost set (the center should still be jiggly). Turn the oven off and open the door slightly. Let the cheesecake sit in the oven while it cools down for 30 minutes.

Then allow the cheesecake to cool completely at room temperature and then refrigerate the cheesecake for at least 2 hours to chill (or overnight).

When serving, gently run a knife around the outside edge of the cheesecake, then gently remove the edges from the springform pan.

Then slice, serve and enjoy!