Chocolate Cookie Cheesecake

Step 1

Preheat oven to 325 degrees. In a medium bowl, combine the 20 cookie crumbs, melted butter and brown sugar. Prepare a 9-inch springform pan by spraying it with cooking spray and lightly sprinkling sugar on bottom and sides. Firmly press crust mixture into bottom of pan and up the sides a couple of inches. Bake for 12 minutes, set aside.

Step 2

Into a large mixing bowl, beat cream cheese with an electric mixture until creamy. Gradually add 1 1/4 cups sugar, beating well. Add 1/3 cup whipping cream, flour and 1 teaspoon vanilla, blending well. Add eggs one at a time, blending well after each addition.

Step 3

Pour half the batter into prepared crust. Top with crumbled cookies. Top with remaining batter. Bake at 325 degrees for 75 minutes.

Step 4

Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla and spread over cheesecake. Return cake to oven and bake for 7 minutes at 325 degrees. Leave cake in oven and turn oven off with oven door closed for 45 minutes. Remove cake from oven and cool completely on wire rack. Cover and chill for 8 hours. Remove sides of pan.

Step 5

Combine 1/3 cup whipping cream and semisweet chocolate chips in a double boiler with boiling water. Stir until chocolate melts. Remove from heat and stir in 1 teaspoon vanilla. Carefully spread over cheesecake, allowing it to drizzle down the sides. Store cake in refrigerator but serve at room temperature. Garnish with cookie pieces if desired.