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.

Ingredients

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

3 egg

2 tsp vanilla extract

Directions

1. 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.

2. 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.

3. 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.

4. 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.