Gallery

Recipe Summary

prep:
20 mins
additional:
4 hrs 45 mins
total:
5 hrs 5 mins
Yield:
Makes 36 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • HEAT oven to 325ºF. Line 13x9-inch baking pan with foil, with ends extending over sides of pan. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan. BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust. BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Nutritional InformationCalories: 220Total fat: 16 gSaturated fat: 9 gCholesterol: 70 mgSodium: 180 mgCarbohydrate: 17 gDietary fiber: 1 gSugars: 12 gProtein: 3 gVitamin A: 10% DVVitamin C: 0% DVCalcium: 4% DVIron: 4% DV

    Advertisement
Advertisement
Advertisement