Chocolate Cookies Cheesecake


Chocolate Cookies Cheesecake


  • 15 chocolate creme-filled cookies
  • 3 Tbsp. melted butter

Ingredients for Batter:

  • 2 8 oz. pkgs. cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1 Tbsp. cornstarch
  • 3 lg. eggs, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1 tsp. vanilla extract
  • 10 chocolate creme-filled cookies chopped

Ingredients for White Chocolate Ganache:

  • 1/3 cup heavy whipping cream
  • 1 cup white chocolate chips

Ingredients for Garnish:

  • Chopped chocolate cookies


  1. Lightly coat a 7-by-3-inch springform pan with nonstick spray and set aside.
  2. Add cookies to a food processor and finely process until crumbs are formed.
  3. Add the cookie crumbs and melted butter to a large bowl and stir until well combined.
  4. Press mixture into prepared springform pan. Using a measuring cup, press the crust to line the sides about to the middle of the pan edges. Refrigerate for at least 20 minutes.
  5. Make sure all of the ingredients are at room temperature before beginning. In the bowl of a stand mixer or in a large bowl using a hand mixer, add cream cheese, sugar and cornstarch. Beat until light and fluffy on medium-low speed. Scrape the sides and bottom of the bowl.
  6. With the mixer on low speed, beat in heavy cream. Scrape the sides and bottom of the bowl.
  7. Add the eggs one at a time and beat after each addition until well combined. Beat in vanilla extract. Stir in chopped cookies.
  8. Remove crust from freezer and pour cheesecake batter mixture into prepared pan. Place metal trivet into a 6-quart IP and add 1 1/2 cups water.
  9. Gently transfer cheesecake pan to top of the trivet. Cover the top of the cheesecake pan with foil.
  10. Select manual setting and adjust pressure to high. If using a springform pan that is 7-by-3 inches, cook for 30 minutes. If using a 6-inch pan, add 5 more minutes and cook for 35 minutes.
  11. When cooking cycle ends, release pressure naturally for about 20-30 minutes.
  12. Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for one hour, and then run a paring knife around the edges.
  13. Transfer cheesecake to the refrigerator for at least six hours or overnight.
  14. Make the ganache. Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds, until it’s just beginning to bubble.
  15. Add white chocolate chips to a medium bowl, and pour the hot heavy cream over them, making sure they are fully covered. Allow mixture to sit for one minute. Stir slowly until cream and white chocolate chips are combined.
  16. If the chocolate is not fully melted, heat the mixture again for 20 seconds and stir. Repeat as necessary until fully melted and incorporated. If the mixture is too thin or thick, add more chips or heavy cream.
  17. Remove cheesecake from pan, place on a serving plate and pour white chocolate ganache over it. Immediately garnish with additional chopped cookies.


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