Olive Garden Chocolate Chip Cookie Dough Cheesecake

by Linda Rose

Servings: 12 servings

INGREDIENTS

2 tbsp. margarine
2-1/2 cups chocolate cookie crumbs
2 lbs. cream cheese, softened
1 cup sugar
4 eggs
1 tsp. all-purpose flour
1 tsp. vanilla
1 cup sour cream
1 lb. chocolate chip cookie dough, refrigerated
2 oz. chocolate chips

Toppings:
1 pint heavy whipping cream, whipped
Chocolate chips
Walnuts, chopped

INSTRUCTIONS

Preheat oven to 325°F.

Crust:
Generously grease the bottom and sides of a 10-inch 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 golf ball-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 inthe 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.

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