Ingredients
- CRUST:
- 31 creme filled chocolate cookies crushed
- 1/4 cup unsalted butter, melted
- FILLING:
- 3 - 8 oz. packages cream cheese, softened
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 cup heavy whipping cream
- 4 eggs
- 1/4 cup all-purpose flour
- 1-1/2 cups coarsely chopped brownies
- TOPPING:
- 8 oz. milk chocolate, chopped
- 1/3 cup heavy whipping cream
- 2 oz. white chocolate, melted
Preparation
Step 1
Heat oven to 325 degrees.
In medium bowl, stir together all crust ingredients. Press into bottom and 1" up sides of 9" springform pan. Wrap pan with heavy foil, freeze 30 minutes.
In large bowl, beat cream cheese, sugar and vanilla at medium speed until blended. Beat in sour cream and 1 cup cream. Add eggs, one at a time, beating just until blended. Slowly beat in flour. Fold in brownies.
Place sringform pan in large baking pan. Pour batter into crust (batter will come to within 1/4" of top edge). Add enough hot tap water to baking pan to come halfway up ides of springform pan. Bake 1 hour 15 minutes to 1 hour 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
Remove springform pan from baking pan, remove foil. Cool completely on ire rack. Refrigerate overnight.
Melt chocolate and 1/3 cup cream in medium saucepan over low heat, stirring until smooth. Pour over top of cheesecake, let stand 10 minutes.
Pour white chocolate into small resealable bag, snip off corner of bag. Drizzle chocolate over cheesecake. Refrigerate at least 1 hour.