1 3/4 c. Crushed chocolate chip cookies
1/4 c. Sugar
1/3 c. Butter, softened

Filling:
24 oz. Cream cheese, softened
1 c. Sugar
3 Eggs
8 oz. Sour cream
1/2 tsp. Vanilla

Cookie Dough:
1/4 c. Butter, softened
1/4 c. White sugar
1/4 .c Brown sugar
1 Tbsp. Water
1 tsp. Vanilla
1/2 c. Flour
1 1/2 c. Miniature chocolate chips, divided

In a small bowl, combine cookie crumbs and sugar; stir in butter.
Press onto the bottom and up the sides of a greased 9" springform
pan; set aside. Filling: In a mixing bowl, beat cream cheese and
sugar until smooth. Add eggs; beat on low just until combined. Add
sour cream and vanilla; beat just until blended. Pour over crust; set
aside. In another mixing bowl, cream butter and sugars on medium
speed for 3 minutes. Add water and vanilla. gradually add flour. Stir in
1 c. chocolate chips. Drop dough by teaspoonfuls over filling, gently
pushing dough below the surface. Dough should be completely
covered by filling. Bake at 350° for 45-50 minutes or until center is
almost set. Cool 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 chocolate chips. Yield: 12-14

Print