2 tablespoons melted butter 1 and 1/2 cups chocolate sandwich cookie crumbs

Combine butter and cookie crumbs and press evenly into the bottom of a greased 9" springform pan. Set aside.

Filling:

3 (8 ounce) packages cream cheese at room temperature

1 cup granulated sugar

5 eggs at room temperature

1 cup sour cream at room temperature

1/4 cup flour

2 teaspoons vanilla extract

1 cup coarsely chopped chocolate sandwich cookies

Preheat the oven to 325 degrees. With an electric mixer beat the cream cheese until smooth. Blend in the sugar then add the eggs one at a time and blend after each addition. Blend in the sour cream, flour, vanilla. Stir in 1/2 cup of the chopped cookies.

Pour the mixture into the springform pan and top with the remaining 1/2 cup chopped cookies. Bake in the 325 degree oven for 1 hour and 15 minutes.

Turn off the oven and prop the door open several inches. Allow the cake to remain in the oven for 1 hour.

Remove from the oven and loosen the cake from the edge of the pan with a sharp knife but don't remove the rim. Cool to room temperature then refrigerate for at least 4 hours. Remove the rim of the pan before serving.

Serves 14.

Cookie Cheesecake-->Best Cheesecake Recipes