Olive Garden Cookie Dough Cheesecake
2 tablespoons margarine
2 and 1/2 cups chocolate cookie crumbs
2 pounds softened cream cheese
1 cup sugar
1 teaspoons all-purpose flour
1 teaspoons vanilla
1 cup sour cream
1 pound refrigerated chocolate chip cookie dough
2 ounces chocolate chips
1 pint heavy whipping cream, whipped
CRUST-Preheat oven to 325 degrees. Generously grease the bottom and sides of a 10" spring form pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.
FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour half of the batter into prepared crust. Cut cookie dough into golf ball-sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.