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2 cups cream-filled chocolate sandwich cookie
crumbs (20 cookies)
2 tablespoons butter or margarine, melted
1/4 cup firmly packed light brown sugar

4 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
1/3 cup whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla
4 large eggs
2 cups coarsely crumbled cream-filled chocolate
sandwich cookies (14 cookies)
1 (16-ounce) container sour cream
1/4 cup sugar
1 teaspoon vanilla

1/3 cup whipping cream
1 1/4 cups semisweet chocolate morsels
1 teaspoon vanilla
Garnish: more sandwich cookies

Crust: Combine first 3 ingredients in a medium bowl; firmly
press mixture in bottom and 2 inches up sides of a lightly greased
10-inch springform pan. Bake at 325 degrees for 12 minutes; set aside.

Cheesecake: Beat cream cheese at medium speed with an electric
mixer until creamy. Gradually add 1 1/4 cups sugar, beating well.
Add 1/3 cup whipping cream, flour, and 1 teaspoon vanilla; beat
well. Add eggs, one at a time, beating after each addition. Pour
3 1/2 cups of batter into crust. Top with crumbled cookies; pour
in remaining batter. Bake at 325 degrees for 1 hour and 15 minutes.
Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread
over cheesecake. Bake at 325 degrees for 7 minutes. Turn off oven, and
leave cheesecake in oven with door closed for 45 minutes. Remove
from oven and cool completely on wire rack. Cover and chill 8
hours. Remove sides of pan.

Frosting: Combine 1/3 cup whipping cream and semisweet
chocolate morsels in a saucepan; stir over low heat until chocolate
melts. Stir in 1 teaspoon vanilla. Remove from heat. Carefully
spread mixture over cheesecake, allowing it to drip down sides.
Garnish, if desired. Store in refrigerator. Let stand at room
temperature 2 hours before serving.

Yield: one cheesecake.

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