Icebox Chocolate Cheesecake Recipe

INGREDIENTS:

• 2 packages Nabisco Famous Chocolate Wafers*
• 24 ounces cream cheese, softened**
• 1 cup chocolate syrup
• 1/4 cup water

INSTRUCTIONS:

1. Place 11 cookies in the bottom of a 9-inch springform pan so that the cookies cover the majority of the bottom of the pan. Overlap the cookies if necessary.
2. Using an electric mixer on medium speed, beat the cream cheese until fluffy. Add the chocolate syrup and water, and mix until smooth and thoroughly combined.
3. Spoon 1/3 of the cheesecake mixture onto the cookies in the pan. Carefully spread the cheesecake over the cookies, disturbing the cookies as little as possible.
4. Add another layer of cookies on top of the cheesecake. Top with half of the remaining cheesecake mixture. Repeat with another layer of cookies and the remainder of the cheesecake mixture.
5. Lightly tap the pan on the counter. Cover with plastic wrap and refrigerate at least 8 hours.
6. Place the remaining cookies* in the work bowl of a food processor and pulse until fine crumbs form. Alternately, place the cookies in a sealable plastic bag and crush with a rolling pin.
7. Gently run a thin knife around the edges of the cheesecake. Remove the sides of the pan.
8. Press the cookie crumbs into the side and onto the top of the cheesecake.

Notes:
*You may not need all of the cookies, depending on how thickly you want to cover the cheesecake with cookie crumbs. There are about 35 cookies in a box, and you'll need 33 for the layers of the cheesecake. At a minimum, you'll need about 3/4 of the other box of cookies for crumbs.
**Room temperature cream cheese is the key to a smooth cheesecake.


Source: Bake or Break

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