Cookie Crust Cheesecake

I baked a batch of oatmeal chocolate chip cookies, but they came out too sweet. I'll give most of them away, but meanwhile, how to salvage what's left... Mmm cheesecake... cheesecake with chocolate chip oatmeal cookie crust... The filling was based off of this recipe, cut in half. The cheesecake was a little less dense, more custard-like than I'm used to, and I had overcompensated when I cut the sugar. Next time I'll try 1/2 cup.

Update: 11/27/2019 I made a few adjustments. It's better now.


Cookie Crust Cheesecake
1-1/2 cups oatmeal chocolate chip cookie crumbs
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1/4 cup half-and-half
2 eggs
1/2 cup sour cream
1 teaspoons vanilla extract
1 teaspoons lemon zest
2 tablespoons all-purpose flour

Press crumbs into 9 inch pie plate. Preheat oven to 350 degrees F. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, maraschino, and flour until smooth. Pour filling into prepared crust. Bake for 45 minutes, or until toothpick comes out clean.