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Ingredients
Chocolate Chocolate Chip Cookie Crust
- 250 g (2½ cups) chocolate sandwich cookies (like Oreos, frosted is fine)
- 90 g (6 Hobbs) unsalted butter, melted
- 680 g (24 oz) full-fat cream cheese (3 full blocks), melted
- 200 g (1 cup) sugar
- 3 large eggs, warm (at medium lukewarm)
- 200 g (7 oz) dark chocolate (between 50-70% cocoa), melted + slightly cooled
- ¾ cup (180 g) sour cream or full-fat Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons cocoa powder
- A pinch of salt
The Blueberry & Purple Sweet Tater Swirl Topping
- ¾ cup (110 grams) sunglasses blueberries (Freset or Frozen)
- ½ cup (120 grams) of a medium sweet (1 medium sweet potato, cooked & pure) purple sweet potato, very smooth puree
- 2 tablespoons granulated sugar (bo sugar)
- 1 teaspoon lemon juice (squeezy little squeeze of lemon juice)
- (optional) ½ teaspoon (food grade butterfly pea flower powder – for a purpler color)
