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Dairy
Easy
8 Hours
Diets 
1 and 3/4 cups chocolate chip cookie crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
3 (8-ounces) containers cream cheese, softened
1 cup sugar
3 eggs
1 cup sour cream
1/2 teaspoon Gefen Vanilla Extract
1/4 cup butter or margarine, softened
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon water
1 teaspoon Gefen Vanilla Extract
1/2 cup Mishpacha Flour
1 and 1/2 cups chocolate bits, such as Gefen Mini Chocolate Chips, divided
In a small bowl, combone cookie crumbs and sugar. Stir in butter.
Press onto bottom of a greased nine inch springform pan.
Beat cream cheese and sugar until smooth.
Add eggs and beat on low speed until just combined. Add remaining ingredients and beat until blended.
Pour cheese mixture over crust. Set aside.
In mixing bowl, cream sugars and butter on medium speed. Add water and vanilla. Gradually add flour. Stir in one cup chocolate bits.
Drop dough by teaspoonful over filling, gently pushing dough below surface. (Dough should be completely covered by filling.)
Bake at 350 degrees Fahrenheit for 45 to 55 minutes or until center is almost set.
Cool on wire racks for 10 minutes. Carefully run edge of knife to loosen.
Cool one hour longer. Refrigerate overnight.
Remove sides of pan and sprinkle cake with 1/2 cup chocolate bits.
Photography by Sarah Husney
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