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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 cups cream-filled chocolate sandwich cookie crumbs
2 tbsp butter, melted
1/4 cup firmly packed brown sugar
4 (8 oz) pkg cream cheese, softened
1 1/4 cup sugar
1/3 cup whipping cream
2 tbsp flour
1 tsp vanilla extract
4 large eggs
2 cups coarsely crumbled cream-filled chocolate sandwich cookies
1 (16 oz) carton sour cream
1/4 cup sugar
1 tsp vanilla extract
1/3 cup whipping cream
1 1/4 cups chocolate chips
1 tsp vanilla extract
Garnish: Additional cookie crumbs
Combine first 3 ingredients in a medium; firmly press mixture evenly in bottom and 2 inch up the sides of a lightly greased 10 inch spring form pan. Bake at 325 for 12 minutes; set aside.
Beat cream cheese until creamy. Gradually add 1 1/4 cups sugar, beating well. Add 1/3 cup whipping cream, flour, and 1 tsp vanilla extract; beat well. Add eggs, one at a time, beating after each addition.
Pour 3 1/2 cups of batter into prepared crust. Top with cookie crumbs; pour in remaining batter. Bake at 325 for 1 hour and 15 minutes. Combine sour cream, 1/4 cup sugar and 1 tsp vanilla; spread over cheesecake. Bake at 325 for 7 minutes. Turn oven off and leave cheesecake in over with door closed for 45 minutes. Remove from oven, and cool completely on wire rack. Cover and chill 8 hours.
Remove sides of pan. Combine 1/3 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts. Stir in 1 tsp vanilla. Remove from heat. Carefully spread mixture over cheesecake, allowing it to drip down sides. Store cheesecake in refrigerator. Garnish.
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CHOCOLATE COOKIE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 cups cream-filled chocolate sandwich cookie crumbs
2 tbsp butter, melted
1/4 cup firmly packed brown sugar
4 (8 oz) pkg cream cheese, softened
1 1/4 cup sugar
1/3 cup whipping cream
2 tbsp flour
1 tsp vanilla extract
4 large eggs
2 cups coarsely crumbled cream-filled chocolate sandwich cookies
1 (16 oz) carton sour cream
1/4 cup sugar
1 tsp vanilla extract
1/3 cup whipping cream
1 1/4 cups chocolate chips
1 tsp vanilla extract
Garnish: Additional cookie crumbs
Combine first 3 ingredients in a medium; firmly press mixture evenly in bottom and 2 inch up the sides of a lightly greased 10 inch spring form pan. Bake at 325 for 12 minutes; set aside.
Beat cream cheese until creamy. Gradually add 1 1/4 cups sugar, beating well. Add 1/3 cup whipping cream, flour, and 1 tsp vanilla extract; beat well. Add eggs, one at a time, beating after each addition.
Pour 3 1/2 cups of batter into prepared crust. Top with cookie crumbs; pour in remaining batter. Bake at 325 for 1 hour and 15 minutes. Combine sour cream, 1/4 cup sugar and 1 tsp vanilla; spread over cheesecake. Bake at 325 for 7 minutes. Turn oven off and leave cheesecake in over with door closed for 45 minutes. Remove from oven, and cool completely on wire rack. Cover and chill 8 hours.
Remove sides of pan. Combine 1/3 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts. Stir in 1 tsp vanilla. Remove from heat. Carefully spread mixture over cheesecake, allowing it to drip down sides. Store cheesecake in refrigerator. Garnish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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