Combine first 3 ingredients in a medium bowl- firmly
press mixture in bottom and 2 inches up the sides of
a lightly greased 10-inch springform pan. Bake at
325 for 12 minutes. Set aside.
Beat cream cheese at medium speed with an electric
mixer until creamy. Gradually add 1 1/4 cups
sugar, beating well. Add 1/3 cup whipping cream,
flour, and 1 teaspoon vanilla. Beat well. Add
eggs, one at a time, beating after each addition.
Pour 3 1/2 cups of this batter into the prepared
crust. Top with crumbled cookies; pour in the
remaining batter. Bake at 325 for 1 hour and 15
Combine sour cream, 1/4 cup sugar, and 1 teaspoon
vanilla; spread over cheese cake. Bake at 325 for
7 minutes. Turn oven off, and leave cheesecake in
oven with door closed for 45 minutes. Remove from
oven, and cool completely on a wire rack. Cover
and chill 8 hours. Remove sides of pan.
Combine 1/3 cup whipping cream and semisweet
chocolate morsels in a saucepan; stir over low
heat until chocolate melts. Stir in 1 teaspoon
vanilla. Remove from heat. Carefully spread
mixture over cheesecake, allowing it to drip down
the sides. Store any leftover cheesecake in
refrigerator. Let stand at room temperature 2
hours before serving again.
0 Out of 5 from
You can add this Chocolate Cookie Cheesecake recipe to your own private DesktopCookbook.