At the recent Hopkins County Dairy Festival in Sulphur Springs, TX, Tiffany entered a Chocolate Cookie Cheesecake in the Children's Division under Deserts. I decided to film the entire process for this site. Tiffany won a First Place Blue Ribbon for the Deserts category and Best of Show for the Children's Division. There were some really nice entries in competition so Tiffany was thrilled when she won. Below is a copy of the recipe if you would like to try it. It is very rich but absolutely delicious.
Chocolate Cookie Cheesecake
Prep Time: 38 minutes - Cook: 1 hour and 30 minutes - Chill: 8 hours
Ingredients:
2 cups cream-filled chocolate sandwich cookie crumbs (20 cookies)
2 tablespoons butter or margarine, melted
1/4 cup firmly packed brown sugar
4 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
1/3 cup whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 large eggs
2 cups coarsely crumbled cream-filled chocolate sandwich cookies (14 cookies)
1 (16-ounce) carton sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/3 cup whipping cream
1 1/4 cups semisweet chocolate morsels
1 teaspoon vanilla extract
Garnish: additional cream-filled chocolate sandwich cookies
Combine first 3 ingredients in a medium bowl; firmly press mixture evenly in bottom and 2 inches up sides of a lightly greased 10-inch springform pan. Bake at 325 degrees for 12 minutes; set aside
Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 1/4 cups sugar, beating well. Add 1/3 cup whipping cream, flour, and 1 teaspoon vanilla; beat well. Add eggs, one at a time, beating after each addition.
Pour 3 1/2 cups of batter into prepared crust. Top with crumbled cookies; pour in remaining batter. Bake at 325 degrees for 1 hour and 15 minutes.
Combine sour cream, 1/4 sugar and 1 teaspoon vanilla; spread over cheesecake. Bake at 325 degrees for 7 minutes. Turn oven off, and leave cheesecake in oven with door closed 45 minutes. Remove from oven, and cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan.
Combine 1/3 cup whipping cream and semi-sweet chocolate morsels in a saucepan; stir over low heat until chocolate melts. Stir in 1 teaspoon vanilla. Remove from heat. Carefully spread mixture over cheesecake, allowing it to drip down sides. Store cheesecake in refrigerator. Garnish, if desired.
Yield: 12 servings
Per Serving: Calories 798, Fat 55.9g, Cholesterol 194mg, Sodium 500mg
Bon Appetit!
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