If you would like to make it in one 9" springform pan, instead of 6 mini pans, the bake time will take about 20-25 minutes. It might even take longer, because I have made this twice (yes, twice in one week - get off my back) and it still was pretty doughy in the end - even after 25 minutes. So just a heads up, in case you are making this in a rush. Plan accordingly :)
Chocolate Chip Cookie Cheesecake
from In Katrina's Kitchen
Chocolate Chip Cookie Ingredients:
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (2 sticks), softened
3/4 cups granulated sugar
3/4 cups brown sugar
1 teaspoon vanilla extract
1 package chocolate chips (about 2 cups)
Combine flour, baking soda, and salt in a bowl; set aside. Beat butter and sugars until combined and creamy. Add eggs and extract. Add the dry ingredients and fold in chocolate chips. Divide dough into 6 equal portions and place in mini springform pans.
Bake at 350 for approximately 15 minutes. You can adjust the baking time and make this in your normal cheesecake pan. Let cool completely.
2 8-ounce packages cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
1 cup heavy whipping cream (can substitute 1 tub Cool Whip)
1. Beat the cream cheese until smooth, then slowly add the sugar and vanilla.
2. In a clean chilled bowl, beat the whipping cream until soft peaks form.
3. Slowly beat the whipped cream into the cream cheese mixture.
4. Spoon filling onto cookie crust. Chill for 4-6 hours before serving.
I topped mine with chocolate chips and hot fudge, and it was absolutely delightful!
I will even give you an inside look. Please refrain from drooling on your screen.