1 1/2 c Oreo or Hydrox cookie
-crumbs; (about 22 cookies)
1/2 ts Salt
1/4 c All-purpose flour
5 Eggs
3 oz Semisweet chocolate; melted
-and cooled
3 tb Unsalted butter; melted
5 pk Cream cheese (8 oz. ea.);
-softened
1/2 c Semisweet chocolate chips
1 tb Pure vanilla extract
1 1/2 c Sugar
Sweetened whipped cream
To make the Cookies ‘n’ Cream Crust, preheat the oven to 350?F. Lightly
grease a 9-inch springform pie pan. In a medium bowl, stir together the
cookie crumbs and butter. Turn mixture into the prepared pan with the back
of a large spoon, pressing firmly and evenly over the bottom and up the
sides of the pan. Bake for 10 minutes; let cool to room temperature. Raise
the heat to 400?F.
In a large bowl, beat the cream cheese and sugar together until smooth and
fluffy. Add the eggs, one at a time, beating after each addition. Beat in
the flour, salt, and cream. Place 2 cups of the cheese mixture in a medium
bowl. Stirring constantly, gradually add the melted chocolate, blending
until well combined. Stir in the chocolate chips; set aside. Stir the
vanilla into the remaining cheese mixture.
Pour all but 1 1/2 cups light cheese mixture into the prepared crust. Spoon
the chocolate-cheese filling in a 2-inch-wide ring onto the light cheese
mixture, 1 1/2 inches from the edge of the pan. Do not get any in the
center of the light mixture. Using the back of a spoon, press the chocolate
mixture down into the light mixture until the top is level. Spoon the
reserved light cheese mixture evenly over all and smooth the top.
Place the cheesecake in the center of the middle oven rack. Position a 13-
x 9-inch baking pan filled halfway with hot water on a lower shelf. Bake
for 15 minutes. Reduce the heat to 300?F; bake an additional 50 minutes.
Turn the oven off. Let the cheescake cool in the oven for 1 hour with the
oven door open 1 to 3 inches. Remove cheesecake from the oven to a rack;
let cool completely. Cover and refrigerate overnight.
To serve, run a thin knife around the inside edge of the pan; remove the
side of the pan. Use a thin knife to loosen the crust from the bottom of
the pan. With two large metal spatulas, carefully slide the cheesecake off
the pan bottom and onto a serving plate. Spread the whipped cream over the
top. Chill for at least 1 hour before serving.
Helpful Hint: A kitchen Aid stand mixer comes with a flat beater, dough
hook and whisk.
Recipe provided by Kitchen Aid “Home Cooking” with Amy Coleman
Yields
1 Servings