Ingredients
1 (20-ounce) package cream-filled chocolate sandwich cookies
6 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar, divided
4 eggs
2 teaspoons vanilla extract, divided
1 (16-ounce) container sour cream
1 tablespoon unsweetened cocoa
1/2 cup frozen whipped topping, thawed
Instructions
1.Preheat oven to 350°F. Place 30 cookies in a resealable plastic bag; using a
rolling pin, crush cookies then place crumbs in a medium bowl with the butter;
mix well then spread mixture into bottom and halfway up sides of a 10-inch
springform pan. Chill until ready to use.
2.In a large bowl, with an electric beater on medium speed, beat cream cheese
and 1 cup sugar until creamy. Add eggs one at a time, beating well after each
addition, then add 1 teaspoon vanilla and mix well.
3.Set aside 6 cookies for garnish then break up remaining cookies. Stir cookie
pieces into cream cheese mixture then pour into crust.
4.Bake 55 to 60 minutes, or until firm. Remove from oven and let cool 5 minutes.
5.Meanwhile, in a medium bowl, using a spoon, stir together sour cream, cocoa,
remaining sugar and vanilla until well combined. Carefully spread sour cream
mixture over top of cheesecake then bake 5 more minutes.
6.Let cool then chill 8 hours or overnight. Cover until ready to serve. When
ready to serve, remove from pan to a serving plate and spoon 12 equal-sized
dollops of whipped topping on top. Cut the 6 reserved cookies in half and place
half a cookie on each dollop of whipped topping.
Note
During different holiday seasons, you can usually find sandwich cookies filled
with colored creams. These make really festive cheesecakes.
Mr. Food: Cookies 'n' Cream Cheesecake
June 27, 2010
