Chocolate Cookie Cheesecake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 14 |
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I don't know what to say about this recipe other than it is decadent and addictive. Ingredients:
2 cups chocolate sandwich cookie crumbs |
2 tablespoons butter, melted |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
2 pounds cream cheese, softened |
1 1/4 cups white sugar |
1/3 cup heavy whipping cream |
2 tablespoons all-purpose flour |
1 teaspoon vanilla extract |
4 eggs |
1 1/2 cups chocolate sandwich cookie crumbs |
16 ounces sour cream |
1/4 cup white sugar |
1 teaspoon vanilla extract |
1 cup heavy whipping cream |
1 1/2 cups semisweet chocolate chips |
1 teaspoon vanilla extract |
Directions:
1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
2. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!
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