-Dorothy Cross TMPJ72B -cheese or neufchatel;
1 1/2 c Finely crushed chocolate -cut into chunks
-wafer cookie crumbs 1 c Regular or light sour cream
-(about 30 cookies) 3 Large eggs
1 c Sugar 1 t Vanilla
1/4 c (1/8 lb.) melted butter -COOKIE DOUGH
-or margarine -TOPPING (RECIPES FOLLOW)
2 pk (8 oz. each) cream
Mix crumbs, 2 T sugar, and butter; press firmly over bottom and
1/2-inch up sides of a 9-inch 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 1/4 cup butter or
margarine, 1/4 cup firmly packed brown sugar, and 1/4 cup granulated
sugar. Stir in 2 tablespoons water and 1 teaspoon vanilla. Beat in
1/2 cup all-purpose flour and 1 cup semisweet chocolate baking chips
or chopped pieces.
TOPPING: Mix 1 c regular or light (reduced-fat) 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.
Yields
8 servings
