Cookies n’ Cream Cheesecake

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COOKIES N’ CREAM CHEESECAKE

INGREDIENTS

Crust:
9 oz. chocolate wafer cookies
6 tablespoons unsalted butter

Filling:
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
Crushed sandwich cookies

Topping:
8 oz. white chocolate
2 oz. bittersweet chocolate
Crushed sandwich cookies
Cookies n’ Cream candy bar

DIRECTIONS

1. Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
2. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside to cool.
3. Turn oven down to 300 degrees. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides of springform pan, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven.
4. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
5. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
6. Add the sugar, cornstarch, vanilla, and lemon juice and beat thoroughly, about 2 minutes.
7. Gently fold in desired amount of crushed sandwich cookies.
8. Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
9. Bake for approximately 2 hours 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan.
10. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled (preferably overnight).
11. Melt white chocolate on a double boiler or in a microwave-safe dish. Set aside to slightly cool. Repeat with bittersweet chocolate.
12. Evenly spread melted white chocolate over top of cake. Allow chocolate to slightly harden before finishing garnishing with desired crushed sandwich cookies and Cookies n’ Cream candy. Drizzle melted bittersweet chocolate in whatever pattern you desire.
13. Store any leftover cheesecake covered in refrigerator for approximately 4 days.