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Fudge cookie cheesecake

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Oh my word! Fudge cookie cheesecake! Talk about an absolutely delicious Cheesecake, and a stunning dessert to serve, this is it.  It’s chocolaty, and smooth and creamy, with a crunchy crust, and cookie pieces in the center layer and all around the edges, and it’s just wonderful.  It’s so smooth, it’s almost like French Silk Pie.  If you like Chocolate and Cheesecake, you’re going to love this!


HERE’S WHAT YOU NEED: 
For the Crust:
1 box of Vanilla Wafers – 2 cups crushed for the Crust
1 heaping Tablespoon of Sugar
6 Tablespoons of Butter – melted

FOR THE CHEESECAKE:

4 packages of Cream Cheese – softened – 8 ounces each

1 1/2 cups of Sugar

1/2 cup of Heavy Whipping Cream

1 Tablespoon of Vanilla

2 Tablespoons of Cocoa Powder – for the chocolate layers

BUTTER CREAM FROSTING – TO DECORATE THE TOP:

4 Tablespoons of Butter – softened

4 ounces of Cream Cheese – softened

4 cups of Powdered Sugar


COOKS TOOLS NEEDED:

7 inch Spring-form pan

Parchment paper

Stand Mixer

Spatulas

Pastry bag

Frosting tip


HERE’S WHAT YOU DO:

Place the Vanilla Wafers in the Food Processor or Blender, and pulse until you have crumbs.  You’ll need about 3/4 (or possibly more) of a box of Vanilla wafer to equal 2 cups.  Add the sugar, and stir well.  Melt the Butter in the microwave, and add to the crumbs/sugar, and stir well to mix, and coat crumbs.  Line the bottom of a Spring-form pan with Parchment paper, and pour the crumbs into the pan  Press the crumbs evenly in the pan.   Stand the Fudge Stripe Cookies around the edge of the Spring-form pan with the Cookie side facing the outside of the pan.  Place the pan in the freezer.

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THE CHEESECAKE:

In the mixing bowl of the stand mixer, place the 4 packages of softened cream cheese, and the cup of heavy cream, and mix until well blended, smooth and creamy. Add the Sugar and Vanilla, and mix on low until well blended.  Scrape down the sides of the mixing bowl, and turn the mixer to medium high/high and blend until smooth and thick. Divide the Cheesecake batter into thirds.  Leave 1/3 of the batter in the mixing bowl.  In the other two bowls, add a Tablespoon of Cocoa in each bowl, and several drops of Brown Food Coloring Gel, and stir well to blend.   Remove the pan from the freezer, and pour one of the bowls of Chocolate Cheesecake into the pan.  Place the pan back in the freezer for about 2 hours, or until the Cheesecake is firm to the touch.  Crumble about 6 or 7 of the Fudge Stripe Cookies, and add the Cookie crumbs to the mixing bowl, and stir well to blend into the White Layer of Cheesecake batter.  Place the Mixing Bowl in the refrigerator, and place the bowl of Chocolate Cheesecake in the refrigerator.  When the Cheesecake in the Freezer is firm to the touch, pour the Cheesecake batter in the mixing bowl (White Layer) into the Spring-form pan, on top of the Chocolate layer, and place the pan back in the Freezer.  When the White layer of Cheesecake is firm to the touch, about 2 hours in the freezer, remove the pan from the freezer, and pour the Chocolate Cheesecake from the refrigerator into the pan, on top of the White layer.  Place the pan back in the freezer, and leave overnight for the Cheesecake to completely set. 

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BUTTER CREAM FROSTING: In the mixing bowl of a stand mixer, place the softened Butter, and Cream Cheese, and mix with the whisk attachment until smooth and creamy.   Stop the mixer, and scrape down the sides of the mixing bowl, and add the Powdered Sugar a little at a time, blending between additions, until the Frosting is thick and creamy.

DECORATE: When you’re ready to serve the fudge cookie cheesecake, you can decorate it just before serving, or ahead of time. Place the cheesecake on the counter, and remove the Spring-form from the pan.  Place the Butter Cream Frosting in a pastry bag, with the large star tip, and pipe in dollops all around the edge of the Cheesecake. Place the remaining Cookies on top of the Cheesecake, in the dollops of Frosting.  (See photo)  Serve, and Enjoy!

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Makes 8 servings

NOTE:  Make sure to let the Butter, and the Cream Cheese for the Frosting soften to room temperature, and do not microwave either.  Microwaving them will change the consistency, and the Frosting will not turn out thick and creamy. 

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