Recipe tweak/help needed

[foxysnana]

1/2 cup butter
1/4 cup sugar
1 1/2 tsp vanilla
1 cup flour

This is the recipe for the crust of a White Chocolate Cheesecake that I make. It makes a shortbread cookie type crust, not too sweet, but more of a soft cookie texture than regular graham crust or crushed cookie crust. I am making this cheesecake for a friend for his birthday, would anyone know how to tweak it to make it more like a chocolate chip cookie crust? I was thinking maybe regular choc chip cookie crust, but like a 1/2 batch just to bake it in the cheesecake pan. Any ideas or suggestions? I also want to do this in a disposable pan instead of my regular cheesecake pan. I am afraid my regular recipe may be too thick for a disposable pan. Any ideas, shoot them at me

[Bergy]

Sorry Foxy I am not a baker

[Dissie]

Foxy, I have a recipe that infact does just that, uses cookie dough for the crust.
Cheesecake Cookie Cups

[HeatherFeather]

You can always alter the type of cookies you use in a typical cookie crust. Instead o graham cracker crumbs, use any other cookie that you can crumble - Oreos, chocolate chip, oatmeal, shortbread, gingersnaps etc.

Almost any crisp cookie that you can crumble will fine in those types of crusts. Pick a chocolate chip cookie that doesn't have huge chips in it. You can also bake up some chocolate chip cookie dough without adding the chips and crumble after baking to use.

[foxysnana]

Well I did it!. I found a recipe for a pan cookie, then an easy cheesecake recipe, a bit of tweaking and I tasted everything before it went in the oven. The choc chip cookie part tasted really good, the cheesecake part tasted good...so I hope that the cake it self turns out ok. Flying by the seat of my pants is how I cook everything else, so why not a cheesecake.....I will post the recipe if it turns out ok. I had enough so I made 2, I will have some after work