WALDINE VAN GEFFEN
VGHC42A—–
2 tb Margarine
2 1/2 c Chocolate cookie crumbs
2 lb Cream cheese — soft
1 c Sugar
4 Eggs
1 ts All-purpose flour
1 ts Vanilla
1 c Sour cream
1 lb Refrigerated chocolate chip
Cookie dough
2 oz Chocolate chips
TOPPINGS
1 pt Heavy whipping cream —
Whip
Chocolate chips
Chopped walnuts
Preheat oven to 325~. CRUST-Generously grease the bottom and sides
of a 10″ springform pan. Combine the margarine with the chocolate
cookie crumbs. Press onto the bottom and sides of the pan.
FILLING-Using an electric mixer on high speed, combine cream cheese,
sugar, eggs and flour and mix until smooth. Add vanilla and sour
cream and mix just until blended. Pour 1/2 of the batter into
prepared crust. Cut cookie dough into golfball sized chunks and drop
into batter. Sprinkle in chocolate chips. Pour over remaining batter.
Bake for 60 minutes. Turn off the oven and open the door to the
broil position. Allow cake to remain in the oven 30 more minutes.
Refrigerate until ready to serve. To serve, remove the sides of the
pan and top with fresh whipped cream. Sprinkle with additional
chocolate chips and chopped walnuts.
Yields
1 Servings