Double Chocolate Cheesecake With Cookies & Cream Topping
2.5 cups Crushed chocolate sandwich cookies
6 tbsp Unsalted butter, melted
3 Packages of cream cheese (8 oz each), softened
1 cup Granulated sugar
1/3 cup Unsweetened cocoa powder
1 tbsp Cornstarch
1/3 cup Sour cream, room temperature
2 tsp Vanilla extract
4 oz Semisweet chocolate chips, melted & cooled
4 oz Dark chocolate chips, melted & cooled
4 Large eggs, room temperature
Whipped Cream:
1/2 cup Heavy cream, chilled
Crushed chocolate sandwich cookies, to garnish

Preheat the oven to 325ºF. In the bowl of a food processor fitted with the blade attachment, add the chocolate cookies and pulse until finely ground (about 1 cup of crumbs). Add the melted butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes until just fragrant, remove from the oven and allow to cool completely. Once cooled, wrap the sides and bottom of the cheesecake pan with foil.

In the bowl of an electric mixer fitted with the blade attachment, add the cream cheese and beat until smooth, about 1 minute. Add the sugar, cocoa powder, cornstarch, sour cream and vanilla extract and beat until well combined. Add the melted chocolates and beat until just combined. Add the eggs, one at a time, beating just until smooth, be sure not to overmix here!

Pour the batter on top of the crust and place the springform pan into a roasting pan. Fill the roasting pan with hot water to come up the sides of the springform pan. Bake for about 50 minutes to 1 hour until the top looks set and there is just a little jiggle in the center. Turn the oven off to allow the cheesecake to cool for another hour.

Then remove the cheesecake to a wire rack to cool to room temperature. Once room temperature, refrigerate the cheesecake for at least 4 hours, then remove from the pan.

8 to 10

Prep Time: 20 minutes

Cook Time: 1 hour + rest and refrigeration time