Chocolate Cookie Cheesecake
Exchanging gifts will be fun during the holidays, but not as fun as sharing this Chocolate Cookie Cheesecake! Share it with everyone!
Ingredients
Whipped Cream & Cookie Crumbs
Directions
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1
Preheat oven to 350°F.
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2
Crumble 20 cookies in a food processor for 30-40 seconds, until fine crumbs form. Transfer cookie crumb into a bowl and set aside. Reserve 1 Tbsp. of the crumbs for final decoration.
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3
Measure ¾ cup of cookie crumb into a small bowl, add in melted butter and mix thoroughly. Using the bottom of a glass, press crumb into the bottom of a 10” tart pan with a removable bottom.
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4
Bake crust for 7 minutes. Remove and let cool.
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5
Break up cheese into fourths and blend in a food processor for 10 seconds. Add in sour cream, vanilla extract, and sugar. Blend mixture for 4 minutes.
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6
Remove the top of the food processor, add in instant vanilla pudding and blend for 2 minutes. Scrape down sides of food processor and continue to blend mixture for 1 minute.
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7
Pour half of the cheese mixture (2 cups) and lightly spread on top of the cooled cookie crust. Sprinkle ½ cup of cookie crumbs on top of the cheese mixture ensuring to cover layer.
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8
Add the rest of the cheese mixture on top of the cookie crumb layer and gently spread evenly (ensuring not to mix the cheese mixture with the cookie crumb).
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9
Sprinkle the top with remaining cookie crumbs (approx. ½ cup) to cover layer completely. Cut a 10” inch round circle of parchment paper, gently place it on top of the cake. Wrap the cake with plastic wrap to prevent ice crystals from forming. Freeze for 5 hours or overnight for best results. Let dessert sit out for 15 minutes then remove ring from springform pan.
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10
Whipped Cream: In a medium bowl, beat together Rancherito® sour cream with sugar and vanilla. Beat at high speed for approximately 2½ - 3 minutes or until stiff peaks form.
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11
Using a spatula, gently fold the tablespoon of reserved cookie crumbs. Transfer the whipped cream to piping bag. Using a star tip, pipe out 16 quarter-sized rosettes along the border of the cake. Cut 4 cookies in half and place them on top of every other rosette. Keep chilled until ready to serve. Enjoy!
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