Everyone just loves this recipe.
- 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,
- 3 eggs
Preheat oven to 325 degrees F. While processing
cookies, drizzle butter to combine. Press firmly into bottom of
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.