Chocolate Chip Cookie Cheesecake 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chocolate Chip Cookie Cheesecake cont. TOPPING: 1 cup (8 ounces) sour cream 2 tablespoons sugar 1 teaspoon vanilla extract 1 tablespoon chocolate chip cookie crumbs 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

Chocolate Chip Cookie Cheesecake 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. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008