Chocolate Cookie Cheesecake

Ready in: 11hr
Cook: 1hr
Prep: 30mins

INGREDIENTS
2 cups chocolate sandwich cookie crumbs

2 tablespoons butter, melted

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

2 pounds cream cheese, softened

1 1/4 cups white sugar

1/3 cup heavy whipping cream

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

4 eggs

1 1/2 cups chocolate sandwich cookie crumbs

16 ounces sour cream

1/4 cup white sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 1/2 cups semisweet chocolate chips

1 teaspoon vanilla extract

DIRECTIONS
1.Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon 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 (175 degrees C) for 5 minutes; set aside.

2.In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.

3.Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.

4.Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

Hope everyone enjoyed this wonderful desert, don’t forget to upvote resteem and comment your thoughts. Also a tip, Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.