Chocolate Cookie Cheesecake

 

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1 1/2 cups cream-filled chocolate sandwich cookie crumbs 2 tablespoons butter or margarine, melted 1/4 cup firmly packed brown sugar 1 teaspoon ground cinnamon 32 ounces cream cheese, softened 1 1/4 cups granulated sugar 1/3 cup whipping cream 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 4 eggs 1 1/2 cups coarsely chopped cream-filled chocolate sandwich cookies 16 ounces sour cream 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 cup whipping cream 1 1/4 cups semisweet chocolate morsels 1 teaspoon vanilla extract

The Directions

Combine first 4 ingredients in a medium bowl. Firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F for 5 minutes; set aside.

Beat cream cheese at medium speed of an electric mixer until smooth. Gradually ad the 1 1/4 cups sugar, beating well. Add the 1/3 cup whipping cream, flour and the 1 teaspoon vanilla extract; beat well. Add eggs, one at a time, beating after each addition. Pour one-third of batter into the prepared pan. Top with cookie pieces; pour in remaining batter. Bake at 350 degrees F for 45 minutes.

Combine sour cream, the 1/4 cup sugar and the 1 teaspoon vanilla extract. Spread evenly on cheesecake. Bake at 350 degrees F for 7 minutes. Turn oven off, and leave in oven for 30 minutes. Remove cheesecake from oven, and let cool completely on a wire rack.

Combine the 1 cup whipping cream and semisweet chocolate morsels in a saucepan; stir over low heat until chocolate melts. Stir in the 1 teaspoon vanilla extract. Pour mixture over cheesecake while still warm. Refrigerate until serving time.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.