Cookies & Cream Cheesecake
Yield
8 servingsPrep
60 minCook
?Ready
180 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chocolate cookies
cream filled, very finely chopped |
* |
| 6 | tablespoons |
margarine
softened |
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
water
cold |
|
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| ¾ | cup |
milk
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
| 1 ¼ | cups |
chocolate cookies
cream filled, coarsely chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chocolate cookies
cream filled, very finely chopped |
* |
| 9E+1 | ml |
margarine
softened |
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 177 | ml |
milk
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 296 | ml |
chocolate cookies
cream filled, coarsely chopped |
* |
Directions
Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan.
Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended.
Gradually add gelatin mixture and milk, mixing until well blended.
Chill until mixture is thickened but not set.
Fold in whipped cream.
Reserve 1½ cup cream cheese mixture; pour remaning cream cheese mixture over crust.
Top with cookies and reserved cream cheese mixture.
Chill until firm.
