Ingredients: |
Ingredients: 1¼ cups chocolate cookie crumbs
1 cup unsalted butter, melted
1 cup packed brown sugar
1 tsp. cinnamon
4 (8-oz.) pkg. cream cheese, softened
1½ cups sugar
2 tsp. flour
6 eggs
3 egg yolks
1½ cups heavy cream
3 tsp. vanilla
1½ cups chopped cookies
2 cups sour cream
1 cup semisweet chocolate chips (6 oz.)
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Directions: |
Directions:1. Heat oven to 425°F. Spray 10-inch springform pan with nonstick cooking spray.
2. In large bowl, blend together cookie crumbs, butter, brown sugar and cinnamon. Press mixture into bottom and up sides of pan. Refrigerate until firm, about 1 hour.
3. To prepare filling, beat cream cheese at low speed in another large bowl until smooth. Beat in 1¼ cups of the sugar and flour until well blended. Beat in eggs and egg yolks until mixture is smooth. Stir in cream and 1 tsp. of the vanilla. Pour ½ of mixture into prepared crust. Sprinkle with chopped cookies. Pour remaining batter over chopped cookies; smooth with spatula. Bake 15 minutes. Reduce oven temperature to 225°F; bake 50 minutes. Increase oven temperature to 350°F.
4. In small bowl, blend together sour cream, remaining ¼ cup sugar and 1 tsp. of the vanilla. Spread over cheesecake. Bake 7 minutes. Refrigerate immediately. Cover cheesecake and refrigerate overnight.
5. To prepare frosting, scald 2 cups sour cream in heavy saucepan over medium heat. Add chocolate and remaining 1 tsp. vanilla; stir until melted.
Retigerate 10 minutes. Set cake on platter; remove spingform pan. Refrigerate until ready to serve.
Store in refrigerator. |
This recipe for Cookies ‘n’ Cream Cheesecake is from