Chocolate Cookie Cheesecake

Recipe View 0 mins Preheat oven to 350°F (175°C).

Recipe View 5 mins Prepare the crust: In a medium bowl, combine finely ground cookie crumbs, brown sugar, melted butter, and cinnamon. (5 minutes)

Recipe View 3 mins Press the mixture firmly and evenly onto the bottom and 1 inch up the sides of a 10-inch springform pan. (3 minutes)

Recipe View 5 mins Bake in the preheated oven for 5 minutes. Set aside to cool.

Recipe View 3 mins Prepare the cheesecake filling: In a large bowl, beat softened cream cheese until smooth. (3 minutes)

Recipe View 5 mins Gradually mix in 1 1/4 cups of granulated sugar, heavy whipping cream, flour, and 1 teaspoon of vanilla extract until well combined. (5 minutes)

Recipe View 5 mins Beat in eggs one at a time, mixing well after each addition. Be careful not to overmix. (5 minutes)

Recipe View 3 mins Pour 1/3 of the cheesecake batter into the prepared cookie crust. Sprinkle the coarsely chopped chocolate sandwich cookies evenly over the batter. (3 minutes)

Recipe View 2 mins Pour the remaining cheesecake batter over the cookie pieces, ensuring an even layer. (2 minutes)

Recipe View 45 mins Bake in the preheated oven for 45 minutes. Remove the cheesecake from the oven.

Recipe View 2 mins Prepare the sour cream topping: In a bowl, combine sour cream, the remaining 1/4 cup of granulated sugar, and the remaining 1 teaspoon of vanilla extract. (2 minutes)

Recipe View 1 mins Spread the sour cream topping evenly over the cheesecake. (1 minute)

Recipe View 7 mins Return the cheesecake to the oven and continue baking for 7 minutes. (7 minutes)

Recipe View 30 mins Turn off the oven and leave the cheesecake inside for an additional 30 minutes to prevent cracking. (30 minutes)

Recipe View 1 hrs Remove the cheesecake from the oven and let it cool completely on a wire rack. (60 minutes)

Recipe View 1 mins Prepare the chocolate ganache: In a saucepan, combine semi-sweet chocolate chips and heavy whipping cream. (1 minute)

Recipe View 5 mins Stir over low heat until the chocolate is melted and the mixture is smooth. Stir in vanilla extract. (5 minutes)

Recipe View 2 mins Pour the warm chocolate ganache evenly over the cooled cheesecake. (2 minutes)

Recipe View 8 hrs Refrigerate the cheesecake for at least 8 hours or preferably overnight to allow it to set completely. (480 minutes)

Recipe View 30 mins Before serving, remove the cheesecake from the refrigerator about 30 minutes to 1 hour. Carefully remove the ring from the springform pan, slice, and serve.