22 creme filled chocolate cookies
2 Tbsp. unsalted butter, melted
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2 pkg. cream cheese, room temp
2 pkg. Neufantel cream cheese, room temp
1 c. sugar
2 Tbsp. flour
1 tsp. vanilla
8 oz. Ghirardelli dark chocolate, melted/cooled
4 medium eggs, room temp.
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remainder of cookie pkg, crushed
1 pint heavy whipping cream, whipped
Heat oven to 325˚. Mix cookie crumbs and butter and press into the bottom of a 9″ springform pan. Bake 10 minutes, Remove from oven. Meanwhile, beat cheeses, sugar, flour and vanilla. Add melted chocolate, mix well. Add eggs, 1 at a time, until just blended. Pour into crust and bake 50-60 minutes, until center is set. Run knife around edge of pan and cool before removing rim. Cool completely in refrigerator 4 hours to overnight. Top with whipped cream and cookie crumbs before serving.
Holly's Table 