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Cookies and Cream Cheesecake

Rich and velvety, this Cookies and Cream Cheesecake is a show-stopping dessert that combines creamy cheesecake with the crunch of chocolate sandwich cookies, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 24 pieces chocolate sandwich cookies (including creamy centers)
  • 4 tablespoons unsalted butter (melted)
For the Cheesecake Filling
  • 4 packages cream cheese (room temperature) (32 ounces / 908 grams)
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour (22 g)
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 14-18 pieces whole chocolate sandwich cookies
  • 8 pieces chocolate sandwich cookies (roughly chopped)
  • 1 1/2 tablespoons water
  • 1 1/8 teaspoons unflavored powdered gelatin
  • 1 cup white chocolate chips (Guittard recommended)
For the Whipped Toppings
  • 1 1/4 cups heavy cream (divided)
  • 1/4 cup powdered sugar
  • 10 pieces chocolate sandwich cookies (finely chopped)
For the Ganache
  • 1 cup dark or semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 8-12 pieces whole chocolate sandwich cookies (for garnish)

Method
 

Make the Chocolate Cookie Crust
  1. Preheat your oven to 350°F (175°C).
  2. Crush 24 chocolate sandwich cookies and mix with the melted butter.
  3. Press this mixture into the bottom of a springform pan and bake for 10 minutes. Allow it to cool.
Prepare the Cheesecake Filling
  1. In a large bowl, beat the cream cheese until smooth.
  2. Gradually add sugar, flour, and vanilla extract, mixing until combined.
  3. Add the eggs one at a time, mixing on low speed after each addition.
  4. Gently fold in 14-18 whole cookies and the chopped cookies.
  5. Pour the batter over the cooled crust and smooth the top.
Create the Cookies and Cream Mousse
  1. In a separate bowl, whip one cup of heavy cream with powdered sugar until soft peaks form.
  2. Gently fold in chopped chocolate sandwich cookies.
Make the Stabilized Whipped Cream
  1. Combine 1/2 cup heavy cream with unflavored powdered gelatin and water in a saucepan. Stir over low heat until gelatin dissolves, then let cool.
  2. In another bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form.
  3. Fold in the gelatin mixture.
Prepare the Dark Chocolate Ganache
  1. Heat the remaining 1/2 cup heavy cream until just boiling, then pour it over the chocolate chips in a bowl.
  2. Let it sit for a few minutes before stirring until smooth.
Assemble the Cheesecake
  1. Spread the mousse layer over the cheesecake filling, followed by the stabilized whipped cream.
  2. Drizzle the ganache over the top and finish with the remaining whole cookies for garnish.
  3. Refrigerate for at least four hours or overnight before serving.

Notes

For best results, allow cream cheese to reach room temperature for easier mixing. Don't overmix the batter to prevent cracks. Consider using high-quality chocolate sandwich cookies for richer flavor.