First, line a 9 inch Spring-form pan with parchment paper.
Remove the chocolate chip cookie dough from the package and place it in the spring-form pan on top of the parchment paper, and press it evenly into the pan, forming the crust.
Place the pan in the oven at 350 degrees for 12 - 16 minutes, or until the crust is golden brown.
Remove the crust from the oven to a wire rack and let cool. In the mixing bowl of a stand mixer, place the 5 packages of softened cream cheese, heavy cream, vanilla, and lemon juice.
Mix on low until the cream cheese is smooth and creamy, scraping down the sides of the mixing bowl while blending the cream cheese.
Add the sugar, flour, and powdered sugar, and mix until completely blended.
Add the eggs all at once, and blend on low just until mixed together, then turn the mixer up on medium high until the cheesecake batter is smooth, creamy and well blended.
Tear off two large pieces of foil, lying one on top of the other on the counter, place the spring-form pan in the center of the foil. Bring the foil up the sides of the pan, wrapping it securely (see photos).
Pour the cheesecake batter into the spring-form pan, and place it in the oven at 425 degrees for 15 minutes, then turn the oven down to 350, and bake the cheesecake for 1 hour, or until the center is barely jiggly when the pan is moved.
When the cheesecake starts to brown on top, make a foil tent over the top to prevent burning.
Just tear off an extra large piece of foil, fold it in half - by length, and then place it over the Spring-form pan, to cover the top, but still allow the heat to bake the cheesecake.