You Won't Be Sorry

I am well-aware that not everyone is a cheesecake fan... it's usually a very rich dessert. But being someone who usually perks up when someone else says "oh wow, that is just too rich for me" (Missy can relate), cheesecake is right up my alley. And my parents can attest to the fact that for about 7 years of my adolescence, I selected various kinds of cheesecakes for my birthday cake (read: it was my absolute favorite kind of cake).

At one of our wedding showers, we were fortunate enough to receive a homemade cookbook full of a family friend's favorite and most well-received recipes - and I soon discovered that digging through someone else's #1 archives might be my favorite way to find new dishes and recipes. So far every recipe from that magic binder has been a hit - and this Chocolate Cookie Cheesecake was no exception.

Chocolate Cookie Cheesecake

2 c cream-filled chocolate sandwich cookie crumbs (20 cookies)
2 TBSP melted margarine
1/4 c packed brown sugar
4 8-oz pkgs cream cheese
1 1/4 c sugar
1/3 c whipping cream
2 TBSP flour
1 tsp vanilla
4 eggs
2 (more) c coarsely crumbled cream-filled chocolate sandwich cookies
1 16-oz container sour cream
1/4 c sugar
1 tsp vanilla
1/3 c whipping cream
1 1/4 c semi-sweet chocolate morsels
1 tsp vanilla

Combine the first 3 ingredients in a medium bowl; firmly press mixture in bottom and 2 inches up the sides of a greased 10-inch springform pan. Bake at 325 degrees for 12 minutes.

Beat cream cheese at medium speed with an electric mixture until creamy and smooth. Gradually add 1 1/4 c sugar, beating well. Add 1/3 c whipping cream, flour, and 1 tsp vanilla; beat well. Add eggs, one at a time, beating well after each addition.

Pour 3 1/2 c of batter into prepared crust. Top with crumbled cookies; pour in remaining batter. Bake at 325 degrees for 1 hour and 15 minutes.

While the cake is baking, combine sour cream, 1/4 c sugar, and 1 tsp vanilla; spread over cheesecake. Bake at 325 degrees for 7 minutes. Turn oven off, and leave cheesecake in oven with door closed for 45 minutes. Remove from the oven, and cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan.

Combine 1/3 c whipping cream and semi-sweet morsels in a saucepan; stir over low heat until chocolate melts. Stir in 1 tsp vanilla. Remove from heat. Carefully spread mixture over cheesecake allowing it to drip down sides.

Don't discriminate against the poor cheesecake... just take a small sliver! You won't be sorry as you savor each and every bite of the crunchy chocolate cookie crust, the ultra-smooth cream cheese filling and finally, the tangy sour cream topping next to the chocolatey ganache. Just think of it as the ultimate exercise in self-control!