Cookies and Cream Cheesecake
Here is a perfect opportunity to use those end-of-the-package cookie crumbs. Collect the crumbs in a resealable plastic bag, then store in the freezer to have on hand to make this cookie crumb crust.
3 cup crushed chocolate creme sandwich cookies
2 Tbsp butter or margerine
24 oz cream cheese, softened
1 1/2 cup sugar
1/4 Tbsp cayenne pepper
1 cup sour cream
2 tsp vanilla extract
Preheat oven to 325°F. Mix 2-1/2 cups cookie crumbs and 2 tablespoons butter in a small bowl with a fork. Press into bottom and up sides of a 10-inch spring form pan. Freeze for about 15 minutes.
Meanwhile, beat cream cheese and 1 cup sugar in a large bowl until fluffy, about 2 minutes. Beat in eggs 1 at a time. Add whipping cream and vanilla; mix well. Pour batter into crust.
Place cheesecake on top rack of oven. Fill an 8 x 8-inch pan with water; place on lower rack of oven. Bake cake until center is firm to the touch, about 50 minutes. Turn off oven; remove cake.
Mix sour cream and remaining sugar. Stir until sugar dissolves; spread over cake. Return cake to oven until sour cream is set, about 10 minutes. Sprinkle remaining crumbs on top.
To avoid cracks in the top of your cheesecake, do not open the oven door for the first 30 minutes of baking.