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  • 14servings
  • 753calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups chocolate sandwich cookie crumbs

  2. 2 tablespoons butter, melted

  3. 1/4 cup packed brown sugar

  4. 1 teaspoon ground cinnamon

  5. 2 pounds cream cheese, softened

  6. 1 1/4 cups white sugar

  7. 1/3 cup heavy whipping cream

  8. 2 tablespoons all-purpose flour

  9. 4 eggs

  10. 1 1/2 cups chocolate sandwich cookie crumbs

  11. 16 ounces sour cream

  12. 1/4 cup white sugar

  13. 1 cup heavy whipping cream

  14. 1 1/2 cups semisweet chocolate chips

  15. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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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