Sour cream offsets the sweetness in this scrumptious dessert and adds a nice tang. http://www.cake-recipe.org

http://www.cake-recipe.org

Crust:

1 3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs

1/4 cup granulated sugar

1/3 cup butter, melted

 

Filling:

3 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

1/2 teaspoon vanilla extract

 

Cookie Dough:

1/4 cup butter, softened

1/4 cup granulated sugar

1/4 cup firmly 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 use

1. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1-inch up the sides of a greased 9-inch springform pan; set aside.
2. In a 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.
3. In another mixing bowl, cream butter and sugars on medium speed for 3 minutes. 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). Bake at 350*F (175*C) for 45 to 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 and remove sides of pan. Sprinkle with remaining chocolate chips.