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1 package Foodstirs Chocolate Chippy Cookie Mix
6 tablespoons butter, softened + 1/4 cup butter, melted
16 oz cream cheese, softened
1/2 cup sugar
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
10 oz semisweet chocolate chips
3 tablespoons coconut oil (or butter)
Preheat oven to 375 degrees.
In a mixer, blend 6 tablespoons of softened butter on low speed until smooth. Add 1 egg and continue blending until fully incorporated. Add dry mix and blend on low until a dough forms, cover with plastic and chill 20 minutes, or until firm.
Scoop dough into tablespoon sized balls and place onto a parchment lined baking sheet and press down lightly. Bake 12-14 minutes or until the edges turn golden brown. Cool cookies completely.
Line a 9-inch baking pan with foil and spray foil with non stick cooking spray. Take eight of the cooled chocolate chip cookies and break up into a food processor. Pulse until the cookies become the consistency of sand, pulse a few times more and add 1/4 cup melted butter. Press mixture into prepared pan and set aside.
Preheat oven to 325 degrees.
In a large bowl beat the cream cheese, sugar and heavy cream until smooth. Add vanilla and remaining 2 eggs, whip slowly until just combined. Pour over crust and bake 35-40 minutes or until center is almost set. Cool completely, then freeze overnight or at least 3 hours.
Microwave the chocolate and coconut oil (or butter) in the in 20 second increments until melted. Stir until smooth, then cool slightly.
Lift the foil to remove the cheesecake from the pan, peel off the foil and cut cheesecake into 1 inch squares. Using a toothpick, dunk the cheesecake bites one at a time into the melted chocolate, then place on a wax paper lined baking sheet. Work with a few bites at a time and keep the rest in the freezer.
Let them cool until the chocolate sets.
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