Chocolate Cookie Cheesecake

SUBMITTED BY: Millie Ellis PHOTO BY: love2bake

"I don't know what to say about this recipe other then it is decadent and addictive."

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	11 Hrs

SERVINGS & SCALING

Original recipe yield: 14 servings

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INGREDIENTS

2 cups chocolate sandwich cookie crumbs
2 tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 pounds cream cheese, softened
1 1/4 cups white sugar
1/3 cup heavy whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
1 1/2 cups chocolate sandwich cookie crumbs
16 ounces sour cream
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract

READ REVIEWS (75)

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 degrees F (175 degrees C) for 5 minutes; set aside.
In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 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 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

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REVIEWS

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Reviewed on Dec. 7, 2003 by CORDELLIA

This is a very good cheesecake..but I need help on what I did that made the cheesecake hard to slice...the chocolate topping was hard to cut through and didn't slice very well..should I have left out some chocolate? It was very heavy on top! Also, do you let the cheesecake cool before putting sour cream on? It was very good and it looked good until I sliced it..Please tell me what I can do to make it easier to slice..THANKS

14 users found this review helpful

Reviewed on Jul. 27, 2007 by LEAHNWOODS

Wow! What a great dessert! This is one of the most delicious, rich, and decadent desserts I have ever eaten!!! That said, next time I will NOT add the cinnamon. I only used half the amount the recipe called for, but it still was too obvious and clashed with the flavors of the cheesecake. Also, when adding the sour cream mixture to the top of the cheesecake, be careful not to pour it directly into the center, as I did. This results in a big gob of sour cream mixture sinking into the cheesecake. Despite this, it still turned out magnificent. The chocolate top layer covers up any imperfections, and it truly is bakery/restaurant quality.

7 users found this review helpful

Reviewed on Jan. 25, 2004 by SHEILA R

This is the FIRST recipe I got from All Recipes. The directions were very easy to follow and the cheesecake is very, very good. My picky 6 yr old loved it and I have so many more friends now and a couple extra pounds too!!

7 users found this review helpful

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