Chocolate chip cookie dough cheesecake is a winner with everyone who tastes it including our panel of judges, who awarded Julie the Grand Prize in our Say “Cheesecake” contest.

Ingredients 

1-3/4 cups crushed chocolate chips cookies or

chocolate wafer crumbs

1/4 cup sugar

1/3 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese,

softened

1 cup sugar

3 eggs, lightly beaten

1 cup (8 ounces) sour cream

1/2 teaspoon vanilla extract

COOKIE DOUGH:

1/4 cup butter, softened

1/4 cup sugar

1/4 cup packed brown sugar

1 tablespoon water

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1-1/2 cups miniature semisweet chocolate chips,

divided

Method 

In a small bowl, combine cookie crumbs and sugar; stir in butter.

Press onto the bottom and 1 in. up the sides of a greased 9-in. 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 just 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 cup chocolate chips.

Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.

Bake at 350° for 45-55 minutes 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.