Chocolate Cookie Cheesecake

What better opportunity to make a cheesecake than when you have 6 members of your family coming down to stay with you for the weekend? I find that cheesecakes are generally way too big to make unless there's a big crowd, so I decided to take advantage of having my big family down to make another cheesecake. And sure enough, there are only 2 pieces left now that the weekend is over.

This recipe also comes from the cookbook 125 Best Cheesecake Recipes, which I've cited before and which is basically the source for any cheesecakes I ever make. I always try a new recipe and find that any I have tried from this cookbook have always been good. I made the recipe with Fudgeeos, though Oreos would also work well.

Chocolate Cookie Cheesecake

Crust:
1 1/4 C chocolate sandwich cookie crumbs (I used Oreo crumbs)
1/4 C unsalted butter, melted
10 chocolate sandwich cookies

Filling:
3 packages (each 250g) cream cheese, softened
1 C sour cream
3/4 C sugar
4 eggs
2 tsp. vanilla
4 chocolate sandwich cookies, quartered (I threw in maybe 6 extras)



1. Crust: In a medium bowl, combine cookie crumbs and butter. Press into a 9-inch cheesecake pan with 3-inch sides. (If you make your own crumbs by crushing cookies in the food processor, you can use double stuffed cookies and omit the butter in the crust). Cut sandwich cookies in half at the cream filling. Place each half, cookie side, against side of pan, one after another creating a wall of chocolate sandwich cookies. Set aside in the freezer to firm. (If the wall of cookies starts to fall, just prop them up when you pour the filling in the pan).

2. Filling: In a large mixer bowl, beat cream cheese, sour cream and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in vanilla. Fold in quartered cookies. Pour batter over frozen crust. Bake in preheated 350 degree Farenheit oven for 45 to 55 minutes or until the top is light brown and the centre has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.

3. Decoration: Ice top of cake with whipped cream topping. Top with chocolate sandwich cookies.

Variation: during Halloween, use Oreo cookies with orange centres.

Serves 10 to 12.