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Chocolate Cookie Cheesecake




Source of Recipe


(Recipe Ring - Cooking With David)


Recipe Introduction


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List of Ingredients




2 cups chocolate sandwich cookie crumbs
2 Tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
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4 (8 ounce) packages cream cheese, softened
1-1/4 cups white sugar
1/3 cup whipping cream
2 Tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
4 eggs
1-1/2 cups chocolate sandwich cookie crumbs
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2 (8 ounce) containers sour cream
1/4 cup white sugar
1 teaspoon vanilla extract
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1 cup heavy whipping cream
1-1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract

Recipe



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 350ºF for 5 minutes; set aside.

Beat cream cheese at medium 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 teaspoon vanilla; beat well. Add 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. Bake at 350ºF for 45 minutes.

Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Bake at 350ºF for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake and let cool completely on a wire rack.

Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts; 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! Serves 14.