-Dorothy Cross TMPJ72B
1 1/2 c Finely crushed chocolate
-wafer cookie crumbs
-(about 30 cookies)
1 c Sugar
1/4 c (1/8 lb.) melted butter
-or margarine
2 pk (8 oz. each) cream
-cheese or neufchatel;
-cut into chunks
1 c Regular or light sour cream
3 Large eggs
1 t Vanilla
-COOKIE DOUGH
-TOPPING (RECIPES FOLLOW)
Mix crumbs, 2 T sugar, and butter; press firmly
over bottom and 1/2-inch up sides of a 9-inch
cheesecake pan with removable rim. Bake in a 350
degree oven until slightly darker color, about 8
minutes.
In a food processor or with a mixer, whirl or beat
remaining sugar with cheese. Add cream, eggs, and
vanilla; mix well. Pour into crust. Drop cookie dough
in 2- tablespoon portions evenly over cake; push dough
beneath surface.
Bake in 350 oven until 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; serve or wrap airtight up to 2 days.
Serves 12 to 16.
COOKIE DOUGH: In a bowl, beat to blend 1/4 cup butter
or margarine, 1/4 cup firmly packed brown sugar, and
1/4 cup granulated sugar. Stir in 2 tablespoons water
and 1 teaspoon vanilla. Beat in 1/2 cup all-purpose
flour and 1 cup semisweet chocolate baking chips or
chopped pieces.
TOPPING: Mix 1 c regular or light (reduced-fat) sour
cream, 2 teaspoons sugar, and 1 teaspoon vanilla.
COMMENTS: Soft, creamy lumps of chocolate chip cookie
dough, made without egg, are a tantalizing surprise in
this smooth cheesecake. Its a dessert that indulges
those addicted to nibbling cookies before they bake.
Yields
8 servings