Chocolate Cookie Cheesecake

By Rose Yoder, Taste of Home

I used to think cheesecake sounded intimidating, but since I started making them I can’t stop! This simple but special cookie-topped version will make your family feel fussed over. Seconds, anyone?

Total Time

Prep: 15 min. Bake: 1 hour + chilling

Makes

12 servings

Ingredients

• 1-1/2 cups crushed cream-filled chocolate sandwich cookies (about 20 cookies)
• 2 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 1/4 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 large eggs, lightly beaten
• 15 coarsely chopped cream-filled chocolate sandwich cookies (about 2-1/4 cups), divided

Directions

• In a large bowl, combine crushed cookies and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. spring-form pan; set aside.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies.
• Place on a baking sheet. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Nutrition Facts 

1 slice: 505 calories, 33g fat (18g saturated fat), 134mg cholesterol, 425mg sodium, 44g carbohydrate (30g sugars, 1g fiber), 8g protein.