Printable | Taste of Home

Icebox Cookie Cheesecake

1-1/4 cups chocolate wafer crumbs
4 tablespoons butter, melted
2 cups heavy whipping cream, divided
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/4 pounds cream-filled chocolate cookies (54 cookies), divided
4 squares (1 ounce each) semisweet chocolate
1/2 teaspoon vanilla extract
Whipped cream

Combine crumbs and butter; press into bottom of a 9-in. or 10-in.
springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff
peaks form; refrigerate. In a large mixing bowl, beat cream cheese

Printed from tasteofhome.com Oct 11, 2008

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Icebox Cookie Cheesecake cont.

until smooth. Gradually add sugar; blend thoroughly. Break 38 of the
cookies each into three pieces; fold into filling along with chilled
whipped cream. spread filling evenly into crust, smoothing top and
spreading to edges. Cover and refrigerate 4 hours or overnight.
Meanwhile, melt chocolate in a saucepan over low heat, stirring
constantly. Remove from heat; cool slightly. Whisk in vanilla and
remaining whipping cream. Loosen cheesecake from pan by running knife
around edge; remove from pan. Glaze top and sides of cake with
chocolate mixture. Refrigerate until glaze hardens, about 20 minutes.
To serve, cut into 16 pieces; top each piece with a dollop of whipped
cream and stand a whole cookie upright in cream.

Yield: 16 servings.