- Crust:
- 1 1/2 cups finely crushed chocolate wafer cookies
- 2 tablespoons white sugar
- 1/4 cup melted butter
- Cake:
- 2 (8 ounce) packages cream cheese, cut into chunks
- 3/4 cup white sugar
- 2 tablespoons white sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- Cookie Dough:
- 1/4 cup butter, softened
- 1/4 cup firmly packed brown sugar
- 1/4 cup white sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup all-purpose flour
- Topping:
- 1 cup sour cream
- 2 teaspoons white sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.
- Bake crust in the preheated oven until set, about 8 minutes.
- Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.
- Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.
- Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.
- Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.
04/02/2017
recipepes.com
chocolate chip cookie dough cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
