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Icebox Cookie Cheesecake Recipe

Cookie lovers will come back for "seconds" when you serve this tempting treat.
TOTAL TIME: Prep: 30 min. + chilling YIELD:16 servings

Ingredients

  • 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 (54 each) Oreo cookies, divided
  • 4 ounces semisweet chocolate, chopped
  • 1/2 teaspoon vanilla extract
  • Whipped cream

Directions

  • 1. 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.
  • 2. In a large bowl, beat cream cheese 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.
  • 3. 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.
  • 4. 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.

Nutritional Facts

1 serving (1 slice) equals 444 calories, 28 g fat (14 g saturated fat), 64 mg cholesterol, 369 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.