Everyone just loves this recipe.
Prep Time: 30 minutes
Cook Time: 55 minutes
Chill Overnight or at least: 4 hours
Total Time: 5 hours, 25 minutes
Yield: 12 - 16 pieces
Ingredients:
- 1-1/2 cups crushed (apprx. 18 cookies) chocolate sandwich cookies
- 2 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 8 ounces semi-sweet chocolate, melted, slightly cooled
- 3 eggs
Preparation:
Preheat oven to 325 degrees F. While processing cookies, drizzle butter to combine. Press firmly into bottom of 10-inch spring-form pan. Bake 10 minutes. Beat cream cheese, sugar and vanilla until fluffy. Add eggs, one at a time. Blend in chocolate. Pour over crust.
Bake for 45 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for at least 4 hours or overnight.
I garnished my cheesecake pieces with a dollop of whipped cream. Then I lightly shook cocoa powder and powdered sugar over cheesecake and plate.
