This ever-popular recipe is both tasty and pleasing to the eye!
for the crust:
20 chocolate sandwich cookies, crushed
1 stick of butter
for the cake:
1 1/2 pounds cream cheese, softened to room temperature
1 cup heavy cream
1 1/2 cups sugar
2 teaspoon vanilla extract
15 chocolate sandwich cookies, broken into3-4 pieces
16 ounces sour cream
3 tablespoons sugar
Heavy cream-whipped and more cookies for garnish (optional)
Preheat oven to 325 degrees F. Remove one rack from you oven and place the remaining rack at the center of the oven. Wrap the exterior of a 9" springform pan in heavy duty aluminum foil.
Combine the crushed cookies and butter in a small bowl until well combined. Press into the bottom of prepared springform pan. Place pan in freezer while preparing filling. In a mixer bowl, blend cream cheese, sugar and heavy cream until smooth. Scrape down sides of the bowl to incorporate all the sugar. Add eggs and vanilla; blend well.
Remove springform pan from freezer. Spoon half of the batter into the pan. Sprinkle broken cookies over batter. Top with remaining batter.
Position a large roaster pan in the center of your oven. Place springform pan in the center of the roaster pan. Carefully, fill roaster with boiling water until halfway up the side of the springform pan. Bake for 50 to 60 minutes or until the center is still jiggly but the sides are set. Remove from water bath.
Stir together sour cream and sugar. Carefully spread over cheesecake and return to the oven for 10 minutes. Remove from oven and let cool to room temperature. Garnish with rosettes of heavy cream and crushed cookies, if you like.
Chill cheesecake at least 6 hours or overnight before serving.