- 6
Ingredients
- for the filling:
- 10 chocolate cream-filled sandwich cookies
- 3 tablespoons butter, melted
- 2 (8-ounce) blocks cream cheese, room temp
- 1/2 cup sugar
- 2 large eggs, room temp
- 1 tablespoon all-purpose flour
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 10 chocolate cream-filled sandwich cookies, crushed
Preparation
Step 1
Use 6-quart slow cooker and inserted oven-safe dish that can fit all way inside of stoneware. You're going to use cooker as bain-marie, or water bath. I used 1.5-quart oval Corningware.
In zippered freezer bag, crush ten cookies until they are teensy crumbs. Pour melted butter into bag and squeeze around until it's combined. Press this crumb mixture into bottom of your inserted casserole dish. This is your crust.
In mixing bowl, cream together the cheese, sugar, eggs, flour, cream, and vanilla with handheld or stand mixer. Crush other 10 sandwich cookies (not into miniscule pieces, but small) and stir by hand into batter. Pour batter on top of crust.
Add 1/2 to 1 cup of water into empty stoneware and slowly lower casserole dish in, being careful not to slosh water into your cheesecake.
Cover and cook on high for 2 to 3 hours, checking after 1 hour. Your cheesecake is done when edges are no longer shiny and have begun to brown. Lightly touch center to see if it's set.
Unplug cooker, and let cheesecake sit in cooker uncovered for one hour before removing and transferring dish to refrigerator. Cool completely before slicing and serving.