Ingredients5 h 40 m servings 290
- Heat oven to 325 degrees F.
- Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch baking pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Per Serving: 290 calories; 22.6 20.2 5.7 117 264 Full nutrition
ReviewsRead all reviews 6
This recipe was easy to make and tastes great. I might suggest that the chocolate portion is spread first as it appears thicker and does not spread well over the cream cheese layer. Other than...
This was very good. I didn't make any adjustments, but be careful when you pour the chocolate cheesecake over the regular otherwise it won't layer properly. But still really yummy!
Absolutely delicious! I do wish I followed the other reviewers advice and put the chocolate layer at the bottom cause even though I spooned it on top it sank into the plain layer so my cheesecak...
Very good, made it for the family and they loved it. I did use splenda instead of the regular white sugar and it turned out great.
Wonderful. Loved this. Made it for a party at work and it was a big hit. The only thing I'd do different next time is add the cookie crumbles right before serving so they don't get soft/mushy. ...