1.75 cups crushed chocolate chip cookies or chocolate wafers
1/4 cup sugar
1/3 cup butter, melted
3, 8 oz packages cream cheese, softened
1 cup sugar
8 oz sour cream
1/2 tsp vanilla
3 eggs, lightly beaten
1/4 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar, packed
1 tbsp water
1 tsp vanilla
1/2 cup flour
1.5 cups mini semisweet chocolate chips
In a small bowl, combine cookie crumbs and 1/4 cup sugar; stir in melted butter. Press onto the bottom and 1 in up the sides of a greased 9-in. pan. Place pan on a baking sheet; set aside.
In a large bowl, beat cream cheese and 1 cup sugar until smooth. Beat in sour cream and 1/2 tsp vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside. In another bowl, cream softened butter, 1/4 cup sugar, and brown sugar until light and fluffy. Add water and 1 tsp vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips.
Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
Bake at 350 for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.
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