Title: Olive Garden Chocolate Chip Cookie Dough Chee
Categories: Cheesecake
Yield: 1 Cake
| WALDINE VAN GEFFEN VGHC42A |
| 2 | tb | Margarine |
| 2 1/2 | c | Chocolate cookie crumbs |
| 2 | lb | Cream cheese; soft |
| 1 | c | Sugar |
| 4 | | Eggs |
| 1 | ts | All-purpose flour |
| 1 | ts | Vanilla |
| 1 | c | Sour cream |
| 1 | lb | Refrigerated chocolate chip cookie dough |
| 2 | oz | Chocolate chips |
| | | TOPPINGS |
| 1 | pt | Heavy whipping cream; whip |
| | | Chocolate chips |
| | | Chopped walnuts |
Preheat oven to 325~. CRUST-Generously grease the bottom and sides of a 10"
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 golfball 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 in the 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. Source: The Olive Garden.