Following is the recipe as written. I did make a couple of minor alterations. At the last minute (too late) I realized I did not have mini-chocolate chips for the filling, so I simply left them out. It was so good, I would leave them out next time. We thought the crust provided plenty of chocolate chip flavor. The only other alteration I made was with the garnish. I chose not to place crumbled cookies on top; instead, just before serving I drizzled warmed hot fudge sauce on top. Delicious and nice looking too.
One more thing this recipe has going for it: the top didn't split during baking as so many recipes I've tried before. It was beautiful coming out of the oven.
And so (without apologies for the fat content!) I give you the recipe for Chocolate Chip Cookie Cheesecake. Cheesecake lovers, bake this one with confidence!
Chocolate Chip Cookie Cheesecake
- 2 cups chocolate chip cookie crumbs (about 28 cookies) - I used Chunky Chips Ahoy
- 3 tablespoons sugar
- 5 tablespoons butter, melted
- 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
- 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.