CHOCOLATE CHIP COOKIE CHEESECAKES
YIELD: 12 CHEESECAKES
Chocolate chip cookie crust, creamy cheesecake filled with chocolate chips, chocolate drizzle...these cheesecakes are the best!
INGREDIENTS:
FOR THE CRUST:
• 17 crunchy chocolate chip cookies (such as Chips Ahoy)
• 6 tablespoons unsalted butter, melted
FOR THE CHEESECAKES:
• 8 ounces PHILADELPHIA cream cheese, softened
• 1/4 cup sour cream, room temperature
• 1 egg, room temperature
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1 tablespoon flour
FOR THE TOPPING (ALL OPTIONAL):
• 2/3 cup mini chocolate chips (or regular chocolate chips)
• 1/2 teaspoon vegetable oil or shortening
• 4-5 crumbled crunchy chocolate chip cookies and/or additional mini chocolate chips, optional
DIRECTIONS:
1. Preheat oven to 350°F. Line 12 muffin cup holes with liners.
2. Place 17 cookies in a gallon size resealable bag. Seal all but one inch of the bag and roll with a rolling pin to crush the cookies. Alternately, you can process them in a food processor until they are a fine crumb. Stir together cookie crumbs and melted butter. Press about 1-2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
3. Beat room temperature cream cheese with a hand or stand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract until (mostly) no lumps remain. (Room temperature ingredients are a must to avoid lumps, believe me!) Stir chocolate chips with flour in a small bowl, and then fold into cheesecake mixture.
4. Evenly divide (about 2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
5. To make the topping, melt the 2/3 cup mini chocolate chips and oil/shortening in a small bowl in 30-second increments, stirring between each. Place melted chocolate in a small sandwich bag and cut off one tip. Drizzle over cheesecake and top with crushed cookies, if desired.
6. Store in refrigerator in an airtight container. Cheesecakes will last up to 4 days in refrigerator or can be frozen for up to one month. Once you add the topping, eat within the day.
http://www.crazyforcrust.com/2014/12/chocolate-chip-cookie-cheesecakes/
Wedding and Celebrations
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