Cocoa Cookie Cheesecake

Name: Cocoa Cookie Cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 g Butter; 600 g Cocoa biscuits with cream filling; 75 g demerara sugar; 125 g Sugar; 1 pinch Salt; 75 g Flour; 100 g Chocolate droplets; 800 g Double cream cream cheese; 200 g ripened cream; 7-10 Tbsp a few drops of vanilla extract; 2 TABLESPOONS Cornstarch; 3 Eggs (size M); 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 g Butter
600 g Cocoa biscuits with cream filling
75 g demerara sugar
125 g Sugar
1 pinch Salt
75 g Flour
100 g Chocolate droplets
800 g Double cream cream cheese
200 g ripened cream
7-10 Tbsp a few drops of vanilla extract
2 TABLESPOONS Cornstarch
3 Eggs (size M)
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Melt 150 g butter. Finely crumble 400 g biscuits, mix with the butter. Grease half of the fat pan of the oven (approx. 36 x 40 cm). Add the crumb mixture and press it to a flat bottom.
2
Fold a piece of foil into a strip of approx. 5 x 20 cm, place it on the edge of the floor as a border. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 8 minutes, allow to cool.
3
For the cookie dough, mix 50 g soft butter with brown sugar, 25 g white sugar and salt until creamy. Stir in flour and knead in 50 g chocolate drops, put aside. Chop 200 g cookies into pieces.
4
For the cheese mixture, stir cream cheese, sour cream, 100 g sugar and vanilla until smooth. Stir in the starch and eggs one after the other, fold in the cookie pieces. Spread the mixture on the base. Pluck the cookie dough into small pieces and spread on the cheese mixture.
5
Sprinkle with remaining chocolate drops. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes. Let cool on a cake rack and cut into pieces.