Chocolate Cookie Cheesecake


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This elaborate cheesecake is a real treat! You're in for a bit of work, but the results are incredible.

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  • 2 C. cream-filled chocolate sandwich cookie crumbs (20 cookies)
  • 2 Tbs. butter or margarine, melted
  • 1/4 C. firmly packed brown sugar
  • 4 8 oz. pkg. cream cheese, softened
  • 1 1/4 C. sugar
  • 1/3 C. whipping cream
  • 2 Tbs. all purpose flour
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 2 C. coarsely crumbled cream-filled chocolate sandwich cookies (14 cookies)
  • 1 16 oz. container sour cream
  • 1/4 C. sugar
  • 1 tsp. vanilla extract
  • 1/3 C. whipping cream
  • 1 1/4 C. semisweet chocolate morsels
  • 1 tsp. vanilla extract
  • Garnish: additional cream-filled chocolate sandwich cookies

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Combine first 3 ingredients in a medium bowl; firmly press mixture in bottom and 2 inches up sides of a lightly greased 10 inch springform pan. Bake at 325 degrees for 12 minutes; set aside.

Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add 1/4 C. sugar, beating well. Add 1/3 C. whipping cream, flour, and 1 tsp. vanilla; beat well. Add eggs, one at a time, beating after each addition. Pour 3 1/2 C. of batter into prepared crust. Top with crumbled cookies; pour in remaining batter. Bake at 325 degrees for 1 hour and 15 minutes.

Combine sour cream, 1/4 C. sugar, and 1 tsp. vanilla; spread over cheesecake. Bake at 325 degrees for 7 minutes. Turn oven off, and leave cheesecake in oven with door closed 45 minutes. Remove from oven and cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan.

Combine 1/3 C. whipping cream and semisweet chocolate morsels in a saucepan; stir over low heat until chocolate melts. Stir in 1 tsp. vanilla. Remove from heat. Carefully spread mixture over cheesecake, slowing it to drip down sides. Garnish, if desired. Store any leftover cheesecake in refrigerator. Let stand at room temperature 2 hours before serving again.

Yield: 12 servings

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