Chocolate Chip Cookie Dough Cheesecake

This year for Easter, Heather and I wanted to make a different, really decadent dessert. So, we pulled out our Taste of Home Baking book, and saw the cheesecake tab. Both of us looked at each other and smiled, and flipped the tab, and this cheesecake was staring us in the face. We KNEW we had to make it. So we did. It was AWESOME. We hope you like it as much as we do!!

CRUST:
1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
1/4 cup sugar
1/3 cup butter, melted

FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla

COOKIE DOUGH:
1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 Tablespoon water
1 teaspoon vanilla
1/2 cup all purpose flour
1-1/2 cups miniature semisweet chocolate chips, divided

1. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and one inch up the sides of a greased 9 inch springform pan; set aside.
2. In a large mixing bowl, beat the 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.

3. In another large mixing bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add the flour. Stir in 1 cup of mini chocolate chips. Drop by teaspoonfuls over filling, gently pushing dough down below surface (dough should be completely covered by filling). Place pan on a baking sheet.

4. Bake at 350 for 45-55 minutes or until center of cheesecake is almost set. Cool pan on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate cheesecake overnight. Remove sides of springform pan. Sprinkle with remaining mini chocolate chips. Refrigerate leftovers.


Source: Taste of Home Baking Book