Ingredients
Yield: 12 cheesecakes
For the Crust:
17 crunchy chocolate chip cookies (such as Chips Ahoy)
6 tablespoons unsalted butter, melted
For the Cheesecakes:
8 ounces PHILADELPHIA cream cheese, softened
1/4 cup sour cream, room temperature
1 egg, room temperature
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1 tablespoon flour
For the Topping (all optional):
2/3 cup mini chocolate chips (or regular chocolate chips)
1/2 teaspoon vegetable oil or shortening
4-5 crumbled crunchy chocolate chip cookies and/or additional mini chocolate chips, optional
Preparation
