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There's an obvious error in this recipe. The cookie dough, prior to adding the chips, was merely a thin liquid. Looking at other similar recipes on the Internet, I decided to add flour, and it took a little bit more than a half cup to make an acceptable (although VERY sticky) dough. This dough was quite tasty in the cheesecake.
The resultant cheesecake was good and everyone seemed to enjoy it. The crust (I used Oreos) was surprisingly difficult to cut and stuck to the nonstick cheesecake pan with considerable tenacity, even though I'd buttered the pan and base. Not a big deal, and hardly a flaw in the recipe. Next time I might lay down some waxed paper.
I happened to add a little bit of zing to the topping by slightly "grashoppering" it with two or three tablespoons each of creme de menthe and creme de cacao.
I'll most likely make this guy again.
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Instructions
Mix crumbs, 2 T sugar, and butter; press firmly over bottom and 1/2-inch up sides of a 9-inch cheesecake pan with removable rim. Bake in a 350°F oven until slightly darker color, about 8 minutes. In a food processor or with a mixer, whirl or beat remaining sugar with cheese. Add cream, eggs, and vanilla; mix well. Pour into crust. Drop cookie dough in 2- tablespoon portions evenly over cake; push dough beneath surface. Bake in 350°F oven until cake jiggles only slightly in center when gently shaken, about 40 minutes. Spread topping over hot cake. Let cake cool, then chill until cold, at least 4 hours; serve or wrap airtight up to 2 days.
Cookie Dough:
Blend all ingredients together
Topping:
Mix topping ingredients together.
Author's Comments
Soft, creamy lumps of chocolate chip cookie dough, made without egg, are a tantalizing surprise in this smooth cheesecake. Its a dessert that indulges those addicted to nibbling cookies before they bake.
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