Both cheesecake lovers and chocolate fans go wild when I present this rich dessert sprinkled with cream-filled cookies. It’s always gone in a flash.
—LISA M. VARNER EL PASO, TX
PREP: 30 MIN. • BAKE: 50 MIN. + CHILLING • MAKES: 12 SERVINGS
1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 16 cookies)
3 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 1/2 cups semisweet chocolate chips, melted and cooled
3 teaspoons vanilla extract
4 eggs, lightly beaten
20 cream-filled chocolate sandwich cookies, coarsely chopped
1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate while preparing filling.
2. Preheat oven to 325°. 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 the chopped cookies. Pour batter over crust. Sprinkle with remaining cookies. Place pan on a baking sheet.
3. Bake 50-60 minutes or until center is almost set and top appears dull. Cool on a wire rack 10 minutes.
4. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan before serving.