• Cooking Time:
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  • 1 package (7 oz.) chocolate wafer cookies
  • 2/3 cup plus 3 tablespoons sugar
  • 8 tablespoons unsalted butter, melted
  • 2 8-oz. packages cream cheese
  • 2 tablespoons vanilla
  • ½ cup heavy (whipping) cream
  • 10 ounces good quality dark chocolate, chopped finely
  • icing or pre-made icing decorations


  • Line a 9x9" baking pan with foil.
  • Place cookies in a food processor; process until finely ground.
  • Combine cookies and 3 tablespoons sugar in a bowl.
  • Add the melted butter, and mix well until crumb mixture holds together.
  • Transfer cookie mixture to the prepared pan, and pat out evenly to make the crust, only filling the bottom of the pan - notlining the sides.
  • Place in freezer while proceeding.
  • Combine cream cheese, vanilla, and remaining 2/3 cup sugar in a mixer, and beat until combined.
  • Lightly whip cream to soft peaks, and fold into cream-cheese filling.
  • Remove crust from freezer, and pour filling evenly into pan.
  • Cover with plastic wrap, place in freezer for 30 minutes, or over night.
  • Remove pan from freezer, allow cheesecake to soften slightly.
  • Remove from pan (should be easy with the foil liner) and slice into 1-1.5" squares.
  • Return to freezer for 30 minutes or overnight.
  • Melt the chocolate in the top of a double boiler until smooth.
  • Turn off heat.
  • Remove cheesecake squares from freezer and dip each one in the chocolate - covering them completely.
  • Allow to cool on a cookie rack, and decorate with icing, melted white chocolate, or premade/bought decorations.
  • Store in freezer, allowing at least 10 minutes at room temperature prior to serving.

Categories: Cheesecake  Dessert 
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