For 10 servings
INGREDIENTS:
1-1/3 cups and 2 tablespoons chocolate sandwich cookie crumbs
1 tablespoon and 1-1/4 teaspoons butter, melted
2 tablespoons and 2-1/2 teaspoons packed brown sugar
3/4 teaspoon ground cinnamon
1-1/2 pounds cream cheese, softened
3/4 cup and 2 tablespoons and 1 teaspoon white sugar
3 tablespoons and 2-1/2 teaspoons heavy whipping cream
1 tablespoon and 1-1/4 teaspoons all-purpose flour
3/4 teaspoon vanilla extract
2-3/4 eggs
1 cup and 1 tablespoon chocolate sandwich cookie crumbs
11 ounces sour cream
2 tablespoons and 2-1/2 teaspoons white sugar
3/4 teaspoon vanilla extract
2/3 cup and 2 teaspoons heavy whipping cream
1 cup and 1 tablespoon semisweet chocolate chips
3/4 teaspoon vanilla extract
1 tablespoon and 1-1/4 teaspoons butter, melted
2 tablespoons and 2-1/2 teaspoons packed brown sugar
3/4 teaspoon ground cinnamon
1-1/2 pounds cream cheese, softened
3/4 cup and 2 tablespoons and 1 teaspoon white sugar
3 tablespoons and 2-1/2 teaspoons heavy whipping cream
1 tablespoon and 1-1/4 teaspoons all-purpose flour
3/4 teaspoon vanilla extract
2-3/4 eggs
1 cup and 1 tablespoon chocolate sandwich cookie crumbs
11 ounces sour cream
2 tablespoons and 2-1/2 teaspoons white sugar
3/4 teaspoon vanilla extract
2/3 cup and 2 teaspoons heavy whipping cream
1 cup and 1 tablespoon semisweet chocolate chips
3/4 teaspoon vanilla extract
DIRECTION:
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!
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!
Okei Hope u guys try it!!
I've tried it bt da topping hmm~~~ burst n it ruin evrything bt my cuppycup cakes eaten by my lil sista hehe...
