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Chocolate Cookie Cheesecake Recipe

   
 

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     Chocolate Cookie Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   38 min

Ingredients
2 cups Oreo crumbs (20 cookies)
2 tablespoons butter or margarine, melted
1/4 cup firmly packed brown sugar
4 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
1/3 cup whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
 
2 cups crumbled Oreos (14 cookies)
1 (16-ounce) container sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/3 cup whipping cream
1 1/4 cups semisweet chocolate morsels
1 teaspoon vanilla extract

Instructions
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 minutes.
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.


Originally Submitted
2/2/2011





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