_ Ingredients
1/3 cup butter, melted
1/4 cup sugar
1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
FILLING:
1 cup sour cream
1 cup sugar
3 packages (8 ounces each) cream cheese, softened
3 large eggs, room temperature, lightly beaten
1/2 teaspoon vanilla extract
COOKIE DOUGH:
1 tablespoon water
1/4 cup sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1-1/2 cups miniature semisweet chocolate chips, divided
1/4 cup packed brown sugar
1/2 cup all-purpose flour
_ Ingredients
In a small bowl, combine cookie crumbs and sugar; stir in butter.
Press onto the bottom and 1 in. up the sides of a greased 9-in.
springform pan. Place pan on a baking sheet; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in
sour cream and vanilla. Add eggs; beat on low speed just until
combined. Pour over crust; set aside.
In another bowl, cream butter and sugars until light and fluffy. Add
water and 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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