Source:

Karen

Serves/Makes:8

Ingredients

• Crust:
• 2 cups (475 ml) vanilla wafer crumbs
• 1/2 cup (125 ml) melted butter
• Filling:
• 2 8 oz (224 grm). pkgs cream cheese
• 3 eggs
• 2/3 cup (150 ml) sugar
• 1 tsp (5 ml) vanilla
• 3/4 cup (175 ml) crushed chocolate sandwich cookies (with filling)
• Topping:
• 1 pint sour cream
• 1/2 cup (125 ml) sugar
• 1 tsp (5 ml) vanilla
• Garnish:
• 1/4 cup (60 ml) crushed chocolate sandwich cookies (with filling)

Preparation

• Preheat oven to 375 degrees (200 C.).
• Mix the cookie crumbs and melted butter together until it forms a crumbly mixture.
• Press into the bottom and about 2 inches up the sides of a 10 inch spring-form pan.
• Chill in the refrigerator for at least 30 minutes.
• Mix the pint of sour cream, 1/2 cup (125 ml) sugar, and 1 tsp (5 ml) vanilla together thoroughly and set aside.
• In the large bowl of a mixer, beat together the cream cheese, 2/3 cup (150 ml) sugar, and vanilla until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Continue beating until mixture is completely smooth and creamy.
• Stir in the crushed cookies and pour into the prepared pan.
• Bake at 375 degrees (200 C.) for 25 minutes.
• Remove the cheesecake from the oven and let stand for 15 minutes.
• Raise the oven temperature to 425 degrees (225 C.).
• Stir the sour cream mixture one more time and then pour gently over the top of the cheesecake.
• Bake at 425 degrees (225 C.) for 10 minutes.
• Remove the cheesecake from the oven and sprinkle the top with the 1/4 cup (60 ml) crushed cookies.
• Cool the cheesecake slowly to room temperature and then refrigerate overnight.

Comments

Enjoy!!!!!