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
SERVINGS
|
12-14
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
65 min.
|
TOTAL
|
85 min.
|
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
- 2 egg yolks
- 1/4 cup sour cream
- 1 teaspoon grated orange peel
- 1/2 teaspoon vanilla extract
- 1 cup miniature semisweet chocolate chips
- 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.
In another large bowl, beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and egg yolks; beat on low speed just until combined. Beat in sour cream, orange peel and vanilla just until combined. Stir in chocolate chips. Pour over 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. 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. Remove sides of pan. Garnish with cookie crumbs. Yield: 12-14 servings.