Ingredients Jump to Instructions ↓

  1. Crust

  2. 2 tablespoons 30ml Margarine

  3. 2 1/2 cups 365g / 12oz Chocolate cookie crumbs

  4. Filling

  5. 2 lbs 908g / 32oz Cream cheese - soft

  6. 1 cup 198g / 7oz Sugar

  7. 4 Eggs

  8. 1 teaspoon 5ml All-purpose flour

  9. 1 teaspoon 5ml Vanilla

  10. 1 cup 237ml Sour cream

  11. 1 lb 454g / 16oz Refrigerated chocolate chip cookie dough

  12. 2 oz 56g Chocolate chips

  13. Toppings

  14. 1 Heavy whipping cream - whipped

  15. Chocolate chips

  16. Walnuts - chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325F. CRUST-Generously grease the bottom and sides of a 10" Springform pan.

  2. Combine the margarine with the chocolate cookie crumbs.

  3. Press onto the bottom and sides of the pan.

  4. 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.

  5. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golf ball sized chunks and drop into batter.

  6. Sprinkle in chocolate chips. Pour over remaining batter.

  7. 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.

  8. 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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