Preparation

• 00 Spread Lekkco on a freezer safe plate into an 8-inch circle. Freeze for 20-30 minutes or until stiff.
• 01 Preheat oven to 325°F then grease and line 9.5-inch pie dish with parchment paper on the bottom. Set aside.
• 02 Crush or food-process graham crackers to a fine crumb texture and add butter. Mix until evenly distributed.
• 03 Press crust mix into the pie dish until evenly spread and smoothed out. Bake for 10 minutes. Set aside to let in cool completely.
• 04 In a large mixing bowl, using an electric mixer, combine cream cheese, vanilla, and sugar on medium-low speed until smooth.
• 05 Mix in sour cream at a medium-low speed until smooth.
• 06 Add one egg at medium speed and mix until combined. Repeat until all the eggs are gone.
• 07 With the chopped cookie pieces, set aside enough for topping and fold the rest into the filling with a spatula or large spoon until just combined.
• 08 Pour about a third of the filling into the cooled pie crust. Layer the frozen Lekkco disk on the filling, then add the rest of the filling on top. Sprinkle on the rest of the chocolate chip cookie pieces for the topping.
• 09 Bake for 45 minutes. Let cool once done for about an hour and refrigerate for at least 4 hours and serve.