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Chocolate Chip Cookie Cheesecake

Our daughter first astounded us with her cooking talents when she made this cheesecake at 13 years of age. With a unique cookie crumb crust and extra-creamy filling, people think this dessert was made by a gourmet baker! —Kathleen Gualano, Cary, Illinois

12-14 ServingsPrep: 20 min. Bake: 70 min. + chilling

Ingredients

2 cups chocolate chip cookie crumbs (about 28 cookies)
3 tablespoons sugar
5 tablespoons butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-1/4 cup sugar
3 tablespoons all-purpose flour
5 eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup sour cream
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 teaspoon grated orange peel
TOPPING:
1 cup (8 ounces) sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon chocolate chip cookie crumbs

Directions

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

2 of 2

Chocolate Chip Cookie Cheesecake (continued)

Directions (continued)

In another large bowl, beat the cream cheese, sugar and flour until
smooth. Add eggs and egg yolks; beat on low speed just until
combined. Stir in sour cream and vanilla. Fold in chocolate chips
and orange peel. Pour into crust. Place pan on a baking sheet.
Bake at 325° for 65-75 minutes or until center is almost set.
Remove from the oven; let stand for 5 minutes.
In a small bowl, combine the sour cream, sugar and vanilla; spread
over filling. Return to the oven for 8 minutes. Cool on a wire rack
for 10 minutes.
Carefully run a knife around edge of pan to loosen. Cool 1 hour
longer. Refrigerate overnight. Garnish with cookie crumbs. Yield:
12-14 servings.

Nutrition Facts: 1 serving (1 piece) equals 432 calories, 25 g fat (13 g saturated fat), 149 mg cholesterol, 201 mg sodium, 47 g carbohydrate, 1 g fiber, 7 g protein.