Prep: 30 mins | Bake: 50 mins + cooling | Yield: 12 servings

Ingredients:

1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 16 cookies)

3 tbsp butter, melted

4 pkg. (8 oz. each) cream cheese, softened

1 cup sugar

1 1/2 cups semisweet chocolate chips, melted and cooled

3 tsp vanilla extract

4 eggs, lightly beaten

20 chocolate cream-filled chocolate sandwich cookies, coarsely chopped

Instructions:

  1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9″ springform pan. Refrigerate while preparing filling.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate and vanilla. Add eggs; beat on low speed just until combined. Fold in half of chopped cookies. Pour over crust. Sprinkle with remaining cookies. Place pan on a baking sheet.
  3. Bake at 325°F for 50-60 minutes or until center is almost set and top appears dull. Cool on a wire rack for 20 minute. Carefully run a knife around edge of pan to loosen; cool 1hour longer. Refrigerate overnight.