Description
I don’t know what to say about this recipe other than it is decadent and addictive.
Ingredients
- 2 cups chocolate sandwich cookie crumbs
- 2 tablespoons butter, melted
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 pounds cream cheese, softened
- 1 ¼ cups white sugar
- ⅓ cup heavy whipping cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 eggs
- 1 ½ cups chocolate sandwich cookie crumbs
- 16 ounces sour cream
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 ½ cups semisweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- 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!
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 11 hrs
Servings: 14