Chocolate Chip Cookie Dough Cheesecake
1 1/2 cups Finely crushed chocolate -- wafer cookie crumbs 30 cookies)
1 cup Sugar
1/4 cup (1/8 lb.) melted butter -- or margarine
2 packages (8 oz. each) cream -- cheese or neufchatel into chunks
1 cup Regular or light sour cream
3 Large eggs
1 teaspoon Vanilla
Cookie dough (recipe follows)
Topping (recipe follows)
Crust
Mix crumbs, 2 Tbsp sugar, and butter; press firmly over bottom and 1/2-inch up sides of a 9-inch cheesecake pan with removable rim. Bake in a 350° oven until slightly darker color, about 8 minutes.
Cheesecake
In a food processor or with a mixer, whirl or beat remaining sugar with cheese. Add cream, eggs, and vanilla; mix well. Pour into crust. Drop cookie dough in 2- tablespoon portions evenly over cake; push dough beneath surface. Bake in 350° oven until cake jiggles only slightly in center when gently shaken, about 40 minutes. Spread topping over hot cake. Let cake cool, then chill until cold, at least 4 hours; serve or wrap airtight up to 2 days.
Yield: 12 to 16 servings
COOKIE DOUGH: In a bowl, beat to blend 1/4 cup butter or margarine, 1/4 cup firmly packed brown sugar, and 1/4 cup granulated sugar. Stir in 2 tablespoons water and 1 teaspoon vanilla. Beat in 1/2 cup all-purpose flour and 1 cup semisweet chocolate baking chips or chopped pieces.
TOPPING: Mix 1 c regular or light (reduced-fat) sour cream, 2 teaspoons sugar, and 1 teaspoon vanilla.
Cook's Notes: Soft, creamy lumps of chocolate chip cookie dough, made without egg, are a tantalizing surprise in this smooth cheesecake. Its a dessert that indulges those addicted to nibbling cookies before they bake.
For mocha chip variation, simply use brewed coffee in place of the 2 T. of water called for in the cookie dough. That's it. For adult tastes only. :)
Also: You can add one two two teaspoons of Kahlua to the cheesecake filling recipe, if you want a Kahlua flavor. You may want to cut the vanilla down to 1/2 tsp. if you add Kahlua.
Another thing: You can use one block of reduced-fat cream cheese in this recipe, and one of regular cream cheese. I DON'T recommend using nonfat, as it will have a rubbery texture. But...why even bother with the reduced fat stuff, when it is still going to pack a hefty wallop of fat grams? Just enjoy it.
Source: Sunset Magazine
Submitted by sooz
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