1/4 c Butter or margarine
1/4 c Firmly packed Brown Sugar
1/4 c Granulated Sugar
3 tb Vanilla
1/2 c All-Purpose Flour
1 c Semisweet Chocolate Baking
-Chips (6 oz.)
2 c Regular or Light
-(reduced-fat) Sour Cream
1 c Plus 2 TS Sugar
2 c Chocolate Wafer Cookie
-Crumbs; finely crushed
1/2 Melted butter or Margarine
2 lg Cream Cheese packets (8
-oz.); cut into chunks
3 lg Eggs
TO MAKE COOKIE DOUGH:
Beat 1/4 cup butter in a
-bowl with brown sugar and
-1/4 cup
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
“A Cheesecake With A Delicious Difference”
Here’s a cheesecake with a secret — sinfully delcious lumps of cookie
dough beneath a surface topped with sweetened sour cream.
Preparation Time: 20 to 25 minutes Baking Time: About 50 minutes
Chilling Time: At least 4 hours
Makes 12 to 16 servings.
granulated sugar. Stir in 2 tablespoons water and 1 teaspoon of the
vanila. Beat in all-purpose flour and chocolate baking chips.
TO MAKE TOPPING:
Mix 1 cup of the sour cream with 2 teaspoons sugar and 1 teaspoon
Mix cookie crumbs, 3 tbs. of the sugar and the melted butter. Press
firmly over bottom and 1 inch up side of a 9-inch cheesecake pan with
removable rim. Bake in 350 F oven until slightly darker in color.
In a food processor or with a mixer, whirl or beat remaining sugar
with cheese. Add 1 cup sour cream, eggs and 1 tsp. vanilla. Mix well.
Pour into crust. Drop the cookie dough in 2-tbsp. portions evenly
over cake; push dough beneath surface.
Bake in 350 F oven until the cake jiggles only slightly in center when
gently shaken, about 40 minutes. Spread topping over hot cake. Let
cake cool, then chill until cold, at least 4 hours.
Yields
12 servings