| 2
Tbsp margarine 2-1/2 cups chocolate cookie crumbs 2 lbs cream cheese, softened 1 cup sugar 4 eggs 1 tsp all-purpose flour 1 tsp vanilla 1 cup sour cream |
1 lb
refrigerated chocolate chip cookie dough 2 oz chocolate chips
TOPPINGS: 1 pint heavy whipping cream, whipped Chocolate chips Chopped walnuts |
| Preheat oven to
325 degrees. CRUST: Generously grease the bottom and sides of a 10-inch springform pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan. FILLING: Using an electric mixer on high speed, combine cream cheese, sugar, eggs, and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golf-ball-sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts. Makes one 10-inch cheesecake.
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