Crust:
1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs (I use Oreos)
1/4 cup sugar
1/3 cup butter or margarine, melted
Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract
Cookie Dough:
1/4 cup butter or margarine, softened
1/4 cup sugar
1/4 cup 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
In a small bowl (I just use the blender), combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. In a mixing bowl (I just use the blender again), 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 chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Bake at 350 for 45-55 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight (if possible. it's better the 2nd day); remove sides of pan. Sprinkle with remaining chips.
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