Yield: 8 servings
|-Dorothy Cross TMPJ72B|
|1½ cup||Finely crushed chocolate wafer cookie crumbs (about 30 cookies)|
|¼ cup||(1/8 lb.) melted butter or margarine|
|2 packs||(8 oz. each) cream cheese or neufchatel; cut into chunks|
|1 cup||Regular or light sour cream|
|1 teaspoon||Vanilla COOKIE DOUGH TOPPING (RECIPES FOLLOW)|
Mix crumbs, 2 T sugar, and butter; press firmly over bottom and ½-inch up sides of a 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until slightly darker color, about 8 minutes.
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. Serves 12 to 16. COOKIE DOUGH: In a bowl, beat to blend ¼ cup butter or margarine, ¼ cup firmly packed brown sugar, and ¼ cup granulated sugar. Stir in 2 tablespoons water and 1 teaspoon vanilla. Beat in ½ 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.
COMMENTS: 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.
Source: Sunset Magazine - ? month/1993 Reformatted for Meal Master by: CYGNUS, HCPM52C & CMINEAH