Title: Chocolate Cookie Cheesecake
Categories: Cheesecake Dessert Cheese
Yield: 12 Servings
| 1 1/2 | c | Cream filled chocolate sandwich cookie crumbs |
| 2 | tb | Butter |
| 1/4 | c | Firmly packed brown sugar |
| 1 | ts | Cinnamon |
| 4 | | 8 oz. pkg.cream cheese |
| 1 1/4 | c | Sugar |
| 1/3 | c | Whipping cream |
| 2 | tb | Flour |
| 1 | ts | Vanilla |
| 4 | | Eggs |
| 1 1/2 | c | Coarsely chopped cream filled chocolate cookies |
| 16 | oz | Sour cream |
| 1/4 | c | Sugar |
| 1 | ts | Vanilla |
| 1 | c | Whipping cream |
| 1 1/4 | c | Semi-sweet chocolate chips |
| 1 | ts | Vanilla |
Combine first 4 ingredients 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 for 5 minutes; set aside. beat cream cheese at med. speed of an
electric mixer until smooth. Gradually add 1 1/4 cups sugar, beating well.
Add 1/3 cup whipping cream, flour, and 1 tsp. vanilla; beat well. Add eggs,
one at a time, beating after each addition. Pour one-third of batter into
prepared pan. Top with cookie pieces; pour in remaining batter. Bake at 350
for 45 mins. Combine sour cream, 1/4 cup sugar, and 1 tsp. vanilla; spread
evenly on cheesecake. Bake at 350 for 7 mins. Turn oven off, and leave in
oven 30 mins. Remove cheesecake from oven, and let cool completely on a
wire rack. Combine 1 cup whipping cream, and chocolate chips in a small
saucepan; stir over low heat until chocolate melts. Stir in l tsp. Vanilla.
Pour over cheesecake while still warm. Refrigerate until serving time.