Macadamia Cookie Dough Cheesecake
2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
2/3 cup macadamia nuts
6 tablespoons butter, cubed
1/2 teaspoon salt
4 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 teaspoon flour
1 teaspoon vanilla
1 cup sour cream
1 pound refrigerated chocolate chip cookie dough
2 ounces chocolate chips
1 pint heavy whipping cream, whipped
Macadamia Nut Crust: Process flour and next four ingredients in a food processor until finely ground. Press into well greased pan.
Preheat oven to 325ºF.
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 1/2 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 slightly. 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.