Prepare 9 inch springform pan by placing parchment paper on the bottom and spraying lightly with nonstick spray.
1 package chocolate chip cookies, ground into crumbs
2 Tbsp sugar
1/2 cup butter, melted
Place crumbs and sugar into a small bowl, add melted butter and stir until all crumbs are moistened. Place in prepared pan and spread 1/4 inch up sides and on bottom of pan. Place crust in freezer while preparing the filling.
4-8 oz blocks of cream cheese, room temperature
1-1/3 cups sugar
2 Tbsp cornstarch
1 Tbsp vanilla
1 cup sour cream
1/2 cup chocolate chip cookie dough, rolled into about 8 little balls
In mixing bowl place cream cheese and whip with paddle attachment on medium (6) until really fluffy. Add sugar, cornstarch and vanilla continue to beat on medium until smooth. Turn mixer to low (stir) add eggs 1 at a time mixing just until incorporated. Hand stir in sour cream slowly. Pour into crust. Add cookie dough balls into filling. Bake at 325 for 75 minutes or until center is almost set, slightly jiggley!!;)
Place on rack to cool after 15 minutes run a knife around sides, let cool 45 more minutes and then place in fridge for at least 4 hours.
In a heat safe bowl place 4 ounces of chocolate chips. In a small sauce pan heat 1/2 cup heavy whipping cream and 1 Tbsp of butter slowly bring to a boil. Pour milk mixture on top of chips. Stir until chips are melted. Let sit until chocolate thickens. Pour on top of cheesecake. Place on fridge till set.
This recipe has been linked to http://www.foodiefriendsfriday.com linky party 2/23/13