How to make it

  • .Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan.
  • Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
  • .In a large bowl, beat cream cheese until smooth.
  • Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla.
  • Beat in eggs, one at a time, beating after each addition.
  • Pour 1/3 of batter into prepared pan.
  • Top with 1 1/2 cups cookie pieces; pour in remaining batter.
  • .Bake at 350 degrees F (175 degrees C) for 45 minutes.
  • Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes.
  • Turn oven off and leave in oven 30 minutes.
  • Remove cheesecake, and let cool completely on a wire rack.
  • Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla.
  • Pour mixture over cheesecake while still warm. Refrigerate until serving time.
  • Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

Reviews & Comments 1

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    " It was excellent "
    juels ate it and said...
    Love the picture here! This one sounds like a sure winner, thanks!
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