Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
3 hrs
Total Time:
4 hrs
Servings:
12
Yield:
1 (9-inch) cheesecake
Ingredients
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
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Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag.
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Place crushed cookies in a bowl. Add melted butter; mix well.
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Press mixture firmly onto bottom of a 9-inch springform pan.
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Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended.
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Beat in eggs, 1 at a time, until just blended.
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Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter.
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Pour over prepared crust; sprinkle remaining chopped cookies on top.
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Bake in the preheated oven until center is just set, about 45 minutes.
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Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.
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Nutrition Facts (per serving)
| 386 | Calories |
| 27g | Fat |
| 33g | Carbs |
| 6g | Protein |
