| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Desserts, Cheesecakes |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 2 1/2 |
c |
Chocolate cookie crumbs |
| 2 |
lb |
Cream cheese; soft |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
ts |
All-purpose flour |
| 1 |
ts |
Vanilla |
| 1 |
c |
Sour cream |
| 1 |
lb |
Refrigerated chocolate chip; cookie dough |
| 2 |
oz |
Chocolate chips |
| 1 |
pt |
Heavy whipping cream; whip |
|
|
Chocolate chips |
|
|
Chopped walnuts |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
TOPPINGS
Preheat oven to 325~. CRUST-Generously grease the bottom and sides of a
10" springform pan. Combine the margarine with the chocolate cookie
crumbs. Press onto the bottom and sides of the pan. FILLING-Using an
electric mixer on high speed, combine cream cheese, sugar, eggs and flour
and mix until smooth. Add vanilla and sour cream and mix just until
blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into
golfball sized chunks and drop into batter. Sprinkle in chocolate chips.
Pour over remaining batter. Bake for 60 minutes. Turn off the oven and
open the door to the broil position. Allow cake to remain in the oven 30
more minutes. Refrigerate until ready to serve. To serve, remove the
sides of the pan and top with fresh whipped cream. Sprinkle with additional
chocolate chips and chopped walnuts. Source: The Olive Garden.
A Message from our Provider:
“Jesus holds the secret of answered prayer”