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With electric beater, whip cream cheese until smooth. Add sugar and blend. Coarsely chop 24 cookies and fold into cream cheese and mixture. Fold in whipping cream. Turn filling into crust. Cover and refrigerate 4 hours.
Loosen cheesecake from pan. Melt chocolate in saucepan over low heat; cool slightly. Whisk remaining whipped cream and vanilla. Glaze top sides of cheesecake with chocolate mixture. Refrigerate until chocolate hardens. Cut into 10 pieces; garnish with whipping cream and cookie on top of whipped cream.
Source: http://www.cooks.com
By Britney from Edmond, OK
By preeti (Guest Post)
04/03/2008
Recipe sounds very nice but I couldn't understand the quantity of butter 3-4 ? And also I want to ask should it be melted completely (it should be turned like oil or what?)
Editor's Note: It is Tbsp. I've added it to the recipe, and yes melt the butter like oil.
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