Ingredients Jump to Instructions ↓

  1. 1-1/2 cups cream-filled chocolate sandwich cookie crumbs (about 16 cookies)

  2. 3 tablespoons butter, melted

  3. 4 packages (8 ounces each ) cream cheese, softened

  4. 1 cup sugar

  5. 1-1/2 cups semisweet chocolate chips, melted and cooled

  6. 3 teaspoons vanilla extract

  7. 4 eggs, lightly beaten

  8. 20 chocolate cream-filled chocolate sandwich cookies, coarsely chopped

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of greased 9-in. springform pan. Refrigerate while preparing filling. In a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate and vanilla. Add eggs; beat on low speed just until combined. Fold in half of chopped cookies. Pour over crust. Sprinkle with remaining cookies. Place pan on a baking sheet. Bake at 325° for 50-60 minutes or until center is almost set and top appears dull. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12 servings.


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