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Chocolate Chunk Cheesecake
2 C. cream-filled chocolate sandwich cookie crumbs (about 20
cookies)
2 T. butter, melted
4 (8-oz.) packages cream cheese, softened
1 1/3 C. granulated sugar
4 large eggs
2 t. vanilla extract
1 3/4 C. semisweet chocolate chunks, divided
1 1/2 C. coarsely crushed cream-filled chocolate sandwich cookies (about 14
cookies)
1/3 cup whipping cream
Stir together cookie crumbs and butter. Press mixture into bottom and one-half
inch up sides of 9-inch spring form pan.
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.
Bake at 325°F. 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.
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.
Makes one 9-inch cheesecake.
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