Mmm Monday: Chocolate Chip Cooke Dough Cheesecake

(or use a pre-made chocolate crust)

FILLING:

3-8 oz pkg cream cheese softened

1 C sugar

3 eggs, lightly beaten

1 C sour cream

1/2 t. vanilla extract

COOKIE DOUGH:

1/4 c butter softened (I used margarine)

1/4 C sugar

1/4 C packed brown sugar

1 T water

1 t. vanilla extract

1/2 C flour

1-1/2 C miniature semi-sweet chocolate chips, divided

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and up 1″ on the sides of a greased 9-in springform pan. Place pan on a baking sheet; set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low until combined. Add sour cream and vanilla; beat just until blended. Pour over crust, set aside. In another mixing bowl, cream butter and sugars on medium speed until light and fluffy. Add water and vanilla. Gradually add flour. Stir in 1 C. chocolate chips. Drop by teaspoonfuls over filling, gently pushing dough below the surface (dough should be completely covered by filling. Place pan on a baking sheet. Bake at 350 degrees for 45-55 min (I baked for only 40) or until center is almost set. 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. Sprinkle with remaining chips. Refrigerate leftovers. Yield 12-14 servings.