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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Just couldn't resist posting one more recipe today LOL I think if you like the cookie dough ice cream, you will find this cheesecake quite yummie, like irresistable maybe ;0) LOL Enjoy! Ingredients:
1 3/4 c crushed chocolate chip cookies or chocolate wafer crumbs |
1/4 c sugar |
1/3 c butter or margarine, melted |
filling |
3 (8 oz.) packages cream cheese, softened |
1 c sugar |
3 eggs |
1 c (8 oz.) sour cream |
1/2 t vanilla extract |
cookie dough |
1/4 c butter or margarine, softened |
1/4 c sugar |
1/4 c packed brown sugar |
1 t water |
1 t vanilla extract |
1/2 c flour |
1 1/2 c miniature semisweet chocolate chips, divided |
Directions:
1. In a small bowl, combine cookie crumbs and sugar; stir in
2. butter. Press onto the bottom and 1 inch up the sides of a
3. greased 9-inch springform pan; set aside.
4. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside.
5. In another mixing bowl, cream butter and sugars on med. speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup of
6. chocolate chips. Drop dough by teaspoonfuls over filling,
7. gently pushing dough below surface (dough should be
8. completely covered by filling).
9. Bake at 350 deg. for 45-55 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight; remove sides of pan. Sprinkle with remaining chips.
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