Chocolate Chip Cookie Cheesecake
CRUST
6 tablespoons softened butter
3/4 cup packed brown sugar
1 egg
1 cup coconut flour (may substitute with 1 cup gluten free baking flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces mini semisweet chocolate chips
Mix together until creamed: butter, sugar, egg
Add dry ingredients
Stir in chocolate chips
Press into the bottom of a 10 inch springform pan
Bake for 12 minutes
Remove and cool
FILLING
1 1/3 cup semisweet chocolate chips
4 (8 oz) packages cream cheese, at room temperature
1 1/2 cup sugar
1 tablespoon coconut flour (may substitute with gluten free baking flour)
4 eggs at troom temperature
2 1/2 tablespoons coconut milk (or heavy whipping cream)
2 teaspoons vanilla
Melt chocolate in a broiler or in a microwave on low
Blend cream cheese and sugar in a mixer until smooth
Add one egg at a time until blended well
Add cococonut milk, vanilla and blend on low
POUR
2 cups of the mixture on the cookie crust
Add chocolate to the remaining mixture, and gently pour on top
BAKING
Wrap the sides and bottom of the springform pan with two layers of heavy duty aluminum foil.
Place in a large baking pan.
Add enough water to go half way up the side of the pan.
Bake for 1 hour 15 minutes, until the center is just barely set
Run a knife around the edge of the pan. Cool for several hours.
Refrigerate overnight
This recipe can be made several days in advance.