Chocolate Cookie Cheesecake Recipe
I have perfected this wonderful Chocolate Cookie Cheesecake recipe in no time. It is always prepared with Cheese as the most essential ingredient. I am sure this super delicious Canadian Chocolate Cookie Cheesecake is gonna bowl you over with its addictive flavor! It is an effortless Dessert. Serve this Chocolate Cookie Cheesecake at the table today and watch it disappear in delight!
Ingredients
1-1/2 lb cream cheese 750 g
3/4 cup granulated sugar 175 mL
3 eggs
1 tsp vanilla 5 mL
1 cup sour cream 250 mL
2 tsp all purpose flour 10 mL
15 chocolate sandwich cream cookies, broken
Crust
15 chocolate sandwich cream cookies
3 tbsp butter, melted 50 mL
Garnish
Chocolate sandwich cream cookies
Directions
CRUST: In food processor or blender, crush cookies to fine crumbs; stir in butter until crumbs are moistened.
With back of spoon, press onto bottom and 1/4 inch ( 5 mm) up side of lightly greased 8-1/2 inch (2.25 L) springform pan.
Center pan on large piece of foil; press up to side of pan.
Refrigerate.
In bowl, beat cheese; beat in sugar until fluffy.
Beat in eggs, one at a time, beating well after each addition; beat in vanilla.
Beat in sour cream and flour.
Pour one third over prepared crust; sprinkle with half of the broken cookies.
Repeat once.
Top with remaining batter, smoothing top.
Set pan in larger pan; pour in hot water to come 1 inch (2.5 cm) up sides.
Bake in 325°F (160°C) oven for 50 to 60 minutes or until edge is set but center still jiggles slightly.
Turn oven off.
Quickly run knife around edge of cake; let cool in oven for 1 hour.
Remove foil; let cool completely on rack.
Cover and refrigerate overnight or for up to 3 days.
GARNISH: Just before serving, cut cookies in half and arrange on top.
With back of spoon, press onto bottom and 1/4 inch ( 5 mm) up side of lightly greased 8-1/2 inch (2.25 L) springform pan.
Center pan on large piece of foil; press up to side of pan.
Refrigerate.
In bowl, beat cheese; beat in sugar until fluffy.
Beat in eggs, one at a time, beating well after each addition; beat in vanilla.
Beat in sour cream and flour.
Pour one third over prepared crust; sprinkle with half of the broken cookies.
Repeat once.
Top with remaining batter, smoothing top.
Set pan in larger pan; pour in hot water to come 1 inch (2.5 cm) up sides.
Bake in 325°F (160°C) oven for 50 to 60 minutes or until edge is set but center still jiggles slightly.
Turn oven off.
Quickly run knife around edge of cake; let cool in oven for 1 hour.
Remove foil; let cool completely on rack.
Cover and refrigerate overnight or for up to 3 days.
GARNISH: Just before serving, cut cookies in half and arrange on top.
