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- 1-1/2 cups cream-filled chocolate sandwich cookie crumbs (about 16 cookies)
- 3 tablespoons butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1-1/2 cups semisweet chocolate chips, melted and cooled
- 3 teaspoons vanilla extract
- 4 eggs, lightly beaten
- 20 chocolate cream-filled chocolate sandwich cookies, coarsely chopped
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of greased 9-in. springform pan. Refrigerate while preparing filling.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate and vanilla. Add eggs; beat on low speed just until combined. Fold in half of chopped cookies. Pour over crust. Sprinkle with remaining cookies. Place pan on a baking sheet.
- Bake at 325° for 50-60 minutes or until center is almost set and top appears dull. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan.
Thank You Taste Of Home for the picture and recipe!