Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2⅔ cup | Chocolate sandwich cookie |
| \N \N | Crumbs |
| \N \N | (about 28 cookies) |
| ⅓ cup | Butter or margarine, |
| \N \N | Softened |
| 3 packs | Cream cheese (8-oz), |
| \N \N | Softened |
| 1 can | Sweetened condensed milk |
| \N \N | (14-ounce) |
| 3 larges | Eggs |
| 1 tablespoon | Vanilla extract |
| 16 \N | Chocolate sandwich cookies, |
| \N \N | Coarsely crumbled |
| 1½ cup | Sour cream |
| 2 tablespoons | Sugar |
| ½ teaspoon | Vanilla extract |
Combine cookie crumbs and butter, stirring well. Press firmly on bottom and halfway up sides of a 9-inch springform pan. Chill.
Beat cream cheese until fluffy in a large mixing bowl; gradually add sweetened condensed milk, beating until smooth. Stir in eggs, mixing well. Add 1 tablespoon vanilla. Fold crumbled cookies into cream chesse mixture. Pour into prepared pan. Bake at 400 degrees for 5 minutes; reduce oven temperature to 325 degrees and continue baking 55 to 60 minutes. (Top will be set and center may be soft but will become firm when chilled.)
Combine sour cream, sugar, and remaining ½ teaspoon vanilla; stir well. Gently spoon sour cream mixture evenly over cheesecake, and spread evenly to edges of pan. Bake an additional 10 minutes. Cool to room temperature; cover and chill overnight.
File