CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Chocolate Chip COOKIE DOUGH Cheesecake image

Provided by Whitney Froehlich

Time 1h40m

Number Of Ingredients 18

CRUST:
1 3/4 c chocolate chip cookies, finely crushed
1/2 c sugar
1/2 c butter, melted
FILLING:
3 8 oz pkgs. cream cheese, softened
1 1/2 c sugar
1 c (8 oz.) sour cream
1 tsp pure vanilla extract
3 eggs, lightly beaten, divided
COOKIE DOUGH:
1/4 c butter, softened
1/4 c sugar
1/4 c brown sugar, lightly packed
1 Tbsp water
1 tsp pure vanilla extract
1/2 c all purpose flour
1 1/2 c miniature semisweet chocolate chips, divided

Steps:

1. Grease bottom and sides of a 9 inch springform pan. In a small bowl, combine cookie crumbs and sugar. Stir in butter and mix well. Press cookie crumb mixture onto the bottom of springform pan and 1 inch up the sides. Bake at 350 degrees for 10mins. Cool slightly
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs one at a time beating on low speed after each addition to prevent air bubbles. (SEE NOTE ON BOTTOM) Pour over crust and set aside.
3. In another bowl, cream butter, sugar and brown sugar until light and fluffy. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips.
4. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling).
5. Bake at 325 degrees for 1hr. and 15mins. or until center is almost set.
6. I do not recomend taking cheesecake out of oven after time is up. Simply turn oven off and allow cheesecake to cool down with the oven; about 3hrs.
7. Take cheesecake out of oven, loosen with a knife around edges. Sprinkle with remaining chocolate chips. Refrigerate over night.
8. NOTE: air bubbles are an enemy to cheesecake. Air bubbles create cracking. To prevent air bubbles use your mixer on low speed and do not over mix. Before pouring cheesecake mixture into crust you can repeadetly tap the bowl on the counter. You'll notice the air bubbles coming up and popping.