Cookie Dough Layer:
Preheat oven to 350 degreees.
To Make Crust:
Crush the graham crackers in a plastic bag with your hands or a rolling pin until fine crumbs. Then melt the butter and mix with the graham crackers and 2 tablespoons of sugar. Grease the bottom of a 9 inch spring form pan and press the crumbs into the bottom a little up the sides of the pan. Bake for 8 minutes in the oven.
To Make Cookie Dough:
In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined.
To Make the Cheesecake:
In a bowl beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, vanilla, and lemon juice. Mix well and pour half into the crust.
Drop cookie dough in 2 tablespoon portions evenly over the top of the batter, then top with the rest of the cheesecake batter. Bake for about 40 minutes. Cake will jiggle slightly in center.
Let cake cool and chill in the refrigerator for at least 4 hours. I served it with a little caramel topping on top.
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