Chocolate Cookie Cheesecake Guide

chocolate-cookie-cheesecake

Chocolate Cookie Cheesecake

There is chocolate, cookies and cheesecake. What can be better than that? It’s a great combination of sweet and salty. You can surprise your family with this delicious dessert.

What you need:

  • Chocolate sandwich cookie, broken into crumbs, 2 cups.
  • Butter, melted, 2 tbsp.
  • Brown sugar, ¼ cup.
  • Cinnamon, ground, 1 tsp.
  • Cream cheese, softened, 2 lbs.
  • White sugar, 1 ¼ cups.
  • Heavy whipping cream, 1/3 cup.
  • All-purpose flour, 2 tbsp.
  • Vanilla extract, 1 tsp.
  • Chocolate sandwich cookie, broken into crumbs, 1.5 cups.
  • Eggs, 4 pcs.
  • Sour cream, 16 oz.
  • White sugar, ¼ cup.
  • Vanilla extract, 1 tsp.
  • Heavy whipping cream, 1cup.
  • Semi-sweet chocolate chips, 1.5 cups.
  • Vanilla extract, 1 tsp.

Procedure:

  1. Combine together in a bowl: 2 cups cookie crumbs, brown sugar, cinnamon and melted butter;
  2. Push down by firmly pressing it into a springform pan (10 inches), about 1 inch tall;
  3. Bake for 5 minutes at 350 degrees Fahrenheit;
  4. In a different bowl, beat the cream cheese until smooth in consistency;
  5. Little by little add in the 1 ¼ cups sugar, flour, 1 tsp. vanilla and 1/3 cup whipping cream into the cream cheese;
  6. Beat eggs into the mixture, one at a time, beating in between;
  7. Pour into a pan 1/3 of this mixed batter;
  8. Pour the 1.5 cups cookie crumbs on top of the batter;
  9. Level, and pour in the rest of the batter;
  10. Put the pan into the oven at 350 degrees Fahrenheit for 45 minutes;
  11. Remove baked cake;
  12. In a different bowl, mix together the sour cream, ¼ sugar and 1 tsp. vanilla;
  13. Spread this mixture onto the top of the cake;
  14. Bake for 7 minutes more;
  15. Turn off oven, but leave the cake inside for another 30 minutes;
  16. Remove, and let cool;
  17. In a saucepan, combine the 1 cup whipping cream and the chocolate chips;
  18. Stir the mixture over low heat until the chocolate melts;
  19. Add in 1 tsp. vanilla, stir;
  20. Pour this chocolate and vanilla mixture – while still hot – on top of the cheesecake while still warm;
  21. Refrigerate cake until ready to serve (ideal time is 8 hours);
  22. Remove from refrigerator an hour before serving;
  23. Remove from the pan and transfer to fancy serving tray or dish;
  24. Decorate according to taste.

Done!

More about the recipe at here.

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