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Cookie: Chocolate Cookie Cheesecake

Source of Recipe

Sunset


List of Ingredients

20 ounces chocolate sandwich cookies
1/3 cup margarine, melted
32 ounces cream cheese, cut in chunks
1 cup sugar
1/3 cup whipping cream
6 large eggs
2 tablespoons flour
2 teaspoons vanilla


Recipe

In a food processor, whirl half of cookies, including filling, until they form fine crumbs; mix in butter. Scoop crumbs into a 9" springform pan and press crumbs evenly over bottom of pan and about 1/2" up sides. Chill crust until firm, about 20 minutes. In food processor, whirl or beat the cream cheese, sugar and whipping cream at med-speed until smooth. Add eggs, flour and vanilla; whirl or beat again to blend. Pour 1/2 of cream cheese mixture over chilled crust. Break remaining cookies in half and scatter over mixture, overlapping cookies, if necessary, to use all. Pour remaining mixture over cookies.

(If you whirl cream cheese mixture in a food processor, filling will be thin enough to allow cookies to float to top during baking. If prepared in electric mixer, filling will keep cookies in place.) Bake cake 300ºF for 1 hour and 20 min. Take cake from oven and let cool on a rack. Cover and chill until cold, at least 4 hours or overnight. Before serving, run a knife between cake and pan sides; remove rim. Cut cheesecake into slender wedges to serve.