1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the sides of a greased 9-inch pan. Set aside.
In another bowl, cream butter and sugars on medium speed until light and fluffy. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate chips.
In a large bowl, 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 1/2 of filling over crust.
Now add the cookie dough.
Then pour the rest of the filling over the cookie dough center.
Here's where we switched things up a little bit. We used a water bath for our cheesecake. We wrapped that springform pan with foil to keep it water-tight. Then we set the cheesecake in a roasting pan and added a cup of water (in the roasting pan, not to the cheesecake!).
Bake at 350° for 45-55 minutes or until center is almost set.
We did something a little different here, too. Mom has a friend who owns a cheesecake company. She says the secret to a crack-free cheesecake is to bake it longer at a lower temperature. So we baked ours at 325° for 70-90 minutes.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Sprinkle with remaining chips. Yield: 12-14 servings. Refrigerate leftovers.
This cheesecake is really rich and so yummy! Enjoy!!