Chocolate Cookie Cheesecake

Name: Chocolate Cookie Cheesecake
Total time: 660
Yield: 14
Ingredients: 2 cups chocolate sandwich cookie crumbs; 0.25 cup packed brown sugar; 2 tablespoons butter, melted; 1 teaspoon ground cinnamon; 2 pounds cream cheese, softened; 1.5 cups white sugar, divided; 0.33333334326744 cup heavy whipping cream; 2 tablespoons all-purpose flour; 2 teaspoons vanilla extract, divided; 4 large eggs; 1.5 cups chocolate sandwich cookie crumbs; 16 ounces sour cream; 1.5 cups semisweet chocolate chips; 1 cup heavy whipping cream; 1 teaspoon vanilla extract

Recipe by Millie Ellis from allrecipes.com

Dessert 11 Hr.

Ingredients

14 servings

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2 cups chocolate sandwich cookie crumbs
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0.25 cup packed brown sugar
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2 tablespoons butter, melted
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1 teaspoon ground cinnamon
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2 pounds cream cheese, softened
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1.5 cups white sugar, divided
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0.33333334326744 cup heavy whipping cream
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2 tablespoons all-purpose flour

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2 teaspoons vanilla extract, divided
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4 large eggs
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1.5 cups chocolate sandwich cookie crumbs
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16 ounces sour cream
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1.5 cups semisweet chocolate chips
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1 cup heavy whipping cream
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1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Make the crust: Combine cookie crumbs, brown sugar, melted butter, and cinnamon in a medium bowl; firmly press mixture evenly onto the bottom and 1 inch up the sides of a 10-inch springform pan. Bake in the preheated oven for 5 minutes; set aside.
Prepare the cheesecake: Beat cream cheese in a large bowl until smooth. Gradually mix in 1 1/4 cups sugar, heavy whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of the batter into the prepared pan. Top with cookie pieces; pour in remaining batter.
Bake in the preheated oven for 45 minutes. Remove cake from the oven.
Combine sour cream, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off, leaving cheesecake in for an additional 30 minutes. Remove cheesecake and let cool completely on a wire rack.
Make the chocolate topping: Combine chocolate chips and heavy whipping cream in a saucepan; stir over low heat until chocolate melts, then stir in vanilla. Pour mixture over cheesecake while still warm.
Refrigerate before serving, at least 8 hours or overnight. Remove about 1/2 hour to 1 hour before serving and remove the ring from the springform pan.