Cheesecake ( olive garden chocolate chip cookie dough )

Yield: 1 servings

Measure Ingredient
\N \N -waldine van geffen vghc42a-
2 tablespoons Margarine
2½ cup Chocolate cookie crumbs
2 pounds Cream cheese; soft
1 cup Sugar
4 \N Eggs
1 teaspoon All-purpose flour
1 teaspoon Vanilla
1 cup Sour cream
1 pounds Refrigerated chocolate chip cookie dough
2 ounces Chocolate chips
\N \N Toppings
1 pint Heavy whipping cream; whip
\N \N Chocolate chips
\N \N Chopped walnuts

Preheat oven to 325~. CRUST-Generously grease the bottom and sides of a 10" 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 ½ of the batter into prepared crust. Cut cookie dough into golfball 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. Source: The Olive Garden.

Posted by Dan Klepach

From: Gail Shipp Date: 06 Feb 96

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