Chocolate Cookie Cheesecake recipe
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Ingredients
- 2 cups chocolate sandwich cookie crumbs 2 tablespoons butter, melted ¼ cup packed brown sugar 1 teaspoon ground cinnamon 2 pounds cream cheese, softened 1 ¼ cups white sugar ⅓ cup heavy whipping cream 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 4 eggs 1 ½ cups chocolate sandwich cookie crumbs 16 ounces sour cream ¼ cup white sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream 1 ½ cups semisweet chocolate chips 1 teaspoon vanilla extract
Nutrition Info
- 753.5 caloriescarbohydrate: 62.9 gcholesterol: 174.2 mgfat: 52 gfiber: 0.7 gprotein: 11.2 gsaturatedFat: 30.5 gservingSize: -sodium: 347.9 mgsugar: 33.8 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Cookie Cheesecake
Directions
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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.
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.
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.
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!