Chocolate Chip Cookie Cheesecake
|Chocolate chip cookie crumbs||2 Cup (32 tbs) (About 28 Cookies)|
|Butter/Margarine||5 Tablespoon, melted|
|Cream cheese||40 Ounce, softened (Five 8 Ounce Each Packages)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Sour cream||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Miniature semisweet chocolate chips||1 Cup (16 tbs)|
|Sour cream||8 Ounce (1 Cup)|
|Vanilla extract||1 Teaspoon|
|Chocolate chip cookie crumbs||1 Tablespoon|
In a 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 a mixing 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.
Remove sides of pan.
Garnish with cookie crumbs.