-Dorothy Cross TMPJ72B
  1 1/2 c  Finely crushed chocolate

           -wafer cookie crumbs
           -(about 30 cookies)
      1 c  Sugar

    1/4 c  (1/8 lb.) melted butter

           -or margarine
      2 pk (8 oz. each) cream

           -cheese or neufchatel;
           -cut into chunks
      1 c  Regular or light sour cream

      3    Large eggs

      1 t  Vanilla

           -COOKIE DOUGH
           -TOPPING (RECIPES FOLLOW)
     Mix crumbs, 2 T sugar, and butter; press firmly
  over bottom and 1/2-inch up sides of a 9-inch
  cheesecake pan with removable rim. Bake in a 350
  degree oven until slightly darker color, about 8
  minutes.
     In a food processor or with a mixer, whirl or beat
  remaining sugar with cheese. Add cream, eggs, and
  vanilla; mix well. Pour into crust. Drop cookie dough
  in 2- tablespoon portions evenly over cake; push dough
  beneath surface.
     Bake in 350 oven until cake jiggles only slightly
  in center when gently shaken, about 40 minutes. Spread
  topping over hot cake. Let cake cool, then chill until
  cold,
  at least 4 hours; serve or wrap airtight up to 2 days.
  Serves 12 to 16.
  COOKIE DOUGH: In a bowl, beat to blend 1/4 cup butter
  or margarine, 1/4 cup firmly packed brown sugar, and
  1/4 cup granulated sugar. Stir in 2 tablespoons water

  and 1 teaspoon vanilla. Beat in 1/2 cup all-purpose
  flour and 1 cup semisweet chocolate baking chips or
  chopped pieces.
  TOPPING: Mix 1 c regular or light (reduced-fat) sour
  cream, 2 teaspoons sugar, and 1 teaspoon vanilla.
  COMMENTS: Soft, creamy lumps of chocolate chip cookie
  dough, made without egg, are a tantalizing surprise in
  this smooth cheesecake. Its a dessert that indulges
  those addicted to nibbling cookies before they bake.
  Source: Sunset Magazine - ? month/1993
   Reformatted for Meal Master by: CYGNUS, HCPM52C &
  CMINEAH