1 3/4 cups crushed chocolate chip cookies or chocolate cookies
1/4 cup sugar
1/3 cup butter, melted
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 (8 oz) cup sour cream
1/2 tsp. vanilla extract
1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 T. water
1 tsp. vanilla extract
1/2 cup all-purpose flour
1 1/2 cups miniature semisweet chocolate chips, divided
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-in. springform pan; set aside.
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.
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 of chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling).
Bake at 350 degrees for 45-55 minutes. (My oven took a good bit longer. You can tell it's done when the center is almost set and the top begins to crack slightly.) I put a cookie sheet under my springform pan b/c some liquid runs out when it's baking. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Remove sides of the pan. Sprinkle with remaining chips before serving.
Last thing, call me over to enjoy a slice with you!!!