Chocolate Chunk Cheesecake I
  • 2 cups chocolate cream filled sandwich cookies, crushed - about 20 cookies
  • 2 tablespoons butter, melted
  • 4 pkgs. (8 oz. ea.) cream cheese, softened
  • 1-1/3 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1-3/4 cups semisweet chocolate chunks, divided
  • 1-1/2 cups (14 cookies) chocolate cream filled sandwich cookies, coarsely chopped
  • 1/3 cup whipping cream
  1. Stir together cookie crumbs and butter. Press mixture into bottom and one-half inch up sides of 9-inch springform pan.
  2. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add eggs, one at a time; beat just until blended after each addition. Stir in vanilla, one cup of the chocolate chunks and coarsely crushed cookies. Pour into prepared crust.
  3. Bake at 325ºF. for 55 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven with oven door partially open, 20 minutes. Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes. Cover and chill for eight hours. Release sides of pan.
  4. Microwave remaining three-fourths cup chocolate chunks and whipping cream in a glass bowl at high one minute. Stir until chocolate melts. Pour over cheesecake.