This is a tasty variation of the traditional cheesecake recipe, it adds the creamy chocolaty goodness of cookies and cream. It's the best of both sweet worlds. A certain brand of sandwich cookie isn't necessary to achieve the same flavor so if that specific brand isn't to your liking you can always switch it out with a more preferable one.
Cookies and Cream Cheesecake
Ingredients:
Crust:
- 6 Tablespoons butter, softened
- 2 cups (about 24) chocolate cream-filled cookies, finely crushed
Filling:
- 1 envelope of unflavored gelatin
- 1/4 cup cold water
- 8 oz. cream cheese, softened
- 1/2 cup sugar
- 3/4 cup milk
- 1 cup whipping cream, whipped
For Topping:
- 1 1/4 cups (about 18) chocolate cream-filled cookies, coarsely chopped
Directions:
1. Combine 2 cups of fine cookie crumbs and butter, and press onto the bottom of the 9-inch springform pan.
2. Soften gelatin in water; stir over low heat until dissolved.
3. Combine cream cheese and sugar, mixing at medium speed with an electric mixer until well blended. Gradually add gelatin mixture and milk, mixing until well blended.
4. Chill until the mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 cups of cream cheese mixture; pour the remaining cream cheese mixture over the crust. Top with cookies and a reserved cream cheese mixture. Chill until firm.