Recipe - Chocolate Chip Cookie Dough Cheesecake

Dorothy Cross TMPJ72B
1 One half cup Finely crushed chocolate
wafer cookie crumbs
(about 30 cookies)
1 cup Sugar
One fourth cup (1/8 lb.) melted butter
or margarine
2 pack (8 oz. each) cream
cheese or neufchatel;
cut into chunks
1 cup Regular or light sour cream
3 Large eggs
1 teaspoon Vanilla
COOKIE DOUGH
TOPPING (RECIPES FOLLOW)

Mix crumbs, 2 T sugar, and butter; press firmly
over bottom and 1/2inch up sides of a 9inch
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 One fourth cup butter
or margarine, One fourth cup firmly packed brown sugar, and
One fourth cup granulated sugar. Stir in 2 tablespoons water
and 1 teaspoon vanilla. Beat in One half cup allpurpose
flour and 1 cup semisweet chocolate baking chips or
chopped pieces.

TOPPING: Mix 1 cup regular or light (reducedfat) 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini