Chocolate Cookie Cheesecake
This is a very good cheesecake!
Yield
15 servingsPrep
30 minCook
1 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chocolate chip cookie crumbs
|
* |
| 2 | tablespoons |
butter
melted |
|
| ¼ | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | pound |
cream cheese
softened |
|
| 1 ¼ | cups |
sugar
white |
|
| ⅓ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
chocolate chip cookie crumbs
|
* |
| 16 | ounces |
sour cream
|
|
| ¼ | cup |
sugar
white |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 ½ | cups |
chocolate chips (semi-sweet)
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chocolate chip cookie crumbs
|
* |
| 3E+1 | ml |
butter
melted |
|
| 59 | ml |
brown sugar
packed |
*
|
| 5 | ml |
cinnamon
|
|
| 907.2 | g |
cream cheese
softened |
|
| 296 | ml |
sugar
white |
|
| 79 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 355 | ml |
chocolate chip cookie crumbs
|
* |
| 462.4 | ml/g |
sour cream
|
|
| 59 | ml |
sugar
white |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
|
|
| 355 | ml |
chocolate chips (semi-sweet)
|
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan.
Bake at 350℉ (180℃) F (175 degrees C) for 5 minutes; set aside.
In a large bowl, beat cream cheese until smooth.
Gradually mix in 1¼ cups sugar, ⅓ cup whipping cream, flour, and 1 teaspoon vanilla.
Beat in eggs, one at a time, beating after each addition.
Pour ⅓ of batter into prepared pan.
Top with 1½ cups cookie pieces; pour in remaining batter.
Bake at 350℉ (180℃) F (175 degrees C) for 45 minutes.
Remove cake from oven. Combine sour cream, ¼ cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake.
Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes.
Remove cheesecake, and let cool completely on a wire rack.
Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla.
Pour mixture over cheesecake while still warm.
Refrigerate until serving time.
Should be at least 8 hours for refrigerator time, remove about ½ hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!
