Chocolate Cookie Cheesecake

By JanetLynn198

4.5 stars from 279 reviews
One reviewer suggested cooling cheesecake with a pan over the top to keep in the moisture!

Ingredients

• 2 cups chocolate sandwich cookie crumbs
• 2 tbsp butter, melted
• 1/4 cup packed brown sugar
• 1/4 tsp cinnamon
• 2 lbs cream cheese, softened (4 bricks)
• 1 1/4 cups sugar
• 1/3 cup heavy whipping cream
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 4 eggs
• 1 1/2 cups chocolate sandwich cookie crumbs
• 16 oz sour cream
• 1/4 cup sugar
• 1 tsp vanilla
• 1 cup heavy whipping cream
• 1 1/2 cups semisweet chocolate chips
• 1 tsp vanilla extract

Preparation

Step 1

1. Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1" up sides of a 10" spring-form pan. Bake at 350F for 5 mins; set aside.

2. 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 tsp 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.

3. Bake at 350F for 45 mins. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 tsp vanilla; spread evenly on cheesecake. Continue baking for 7 mins. Turn oven off and leave in oven 30 mins. Remove cheesecake, and let cool completely on a wire rack.

4. Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 tsp vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2-1 hour before serving, remove ring from spring-form pan, decorate to choice and get out your fork!