Chocolate Cookie Cheesecake
I used to think cheesecake sounded intimidating, but since I started making them I can’t stop! This simple but special cookie-topped version will make your family feel fussed over. Seconds, anyone? —Rose Yoder, Middlebury, Indiana
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 cup sugar
- 2 tablespoons butter melted
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs lightly beaten
- 1-1/2 cups crushed cream-filled chocolate sandwic
- 3 packages (8 ounces each) cream cheese softened
- 15 coarsely chopped cream-filled chocolate sandwich c
- Carbohydrate 5.13624639186994 g
- Cholesterol 178.810104173586 mg
- Fat 25.567719238424 g
- Fiber 0.0706805568869106 g
- Protein 7.20815812569406 g
- Saturated Fat 14.0058596958782 g
- Serving Size 1 1 servings. (114g)
- Sodium 4920.61729119849 mg
- Sugar 5.06556583498303 g
- Trans Fat 3.42163281958774 g
- Calories 277 calories
In a large bowl, combine crushed cookies and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies., Place on a baking sheet. Bake at 325degrees for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
