Chocolate Cookie Crust
- 12 chocolate sandwich cream cookies
- 3 Tbsp butter, melted
Crush cookies or spin them in a food processor until crumbly. Stir together with melted butter and press evenly into the bottom of a greased 9″ springform pan.
Milk Chocolate Filling
- 3-8 oz packages cream cheese
- 3/4 cup sugar
- 3/4 cup sour cream
- 4 eggs
- 1 1/4 tsp vanilla
- 12 oz milk chocolate chips (plus extra for garnish)
Before beginning, set cream cheese and eggs on counter to come to room temperature. If you are in a hurry, set the cream cheese in a 200 degree oven for 10 minutes and set the eggs in a bowl of warm water for 10 minutes. Meanwhile, melt chocolate chips in microwave by heating for 30 seconds on high, stirring, then heating for 30 seconds again.
Preheat oven to 350. In a large bowl combine cream cheese, sugar, and sour cream. Beat with an electric mixer until smooth. Add eggs, one at a time, making sure to incorporate each one before adding the next. Be careful, though, too much beating will result in a cracked cake. Add vanilla and melted chocolate, stir to combine.
Bake at 350 degrees for 30 minutes. Without opening the oven, lower the temperature to 200 degrees and allow the cake to continue baking for another 75 to 90 minutes. You will know it is time when the center loses its wet or shiny appearance.
Take the cake out, run a knife around the inside edge of the pan, and put the cake back in the oven. Turn the oven off and let the cake sit in the oven for 2-4 more hours to finish cooking while it slooooowly cools.
Refrigerate, uncovered, several hours to overnight. Consider slicing the entire cake into 12-18 slices before adding the topping. I slice with dental floss, or you may use a hot, dry knife.
Top with dollops of whipped cream and sprinkled milk chocolate chips.