posted on Jan, 26 2012 @ 12:55 PM
reply to post by Avalessa
1 1/2 c processed snickerdoodle cookies
1/4 c butter, melted
2 T brown sugar
3 8-oz packages cream cheese, softened
1 c sugar
1/2 c whipping cream
2 tsp vanilla
1/4 c flour
1 c chopped cookies (same kind as above)
1/4 c caramel sundae topping
1 tsp cinnamon mixed with 1/4 c sugar
Preheat oven to 325. Place a pan of water on the bottom rack.
For crust, mix cookie crumbs, butter and brown sugar and press into the bottom of an 8-inch springform pan. Spray the sides of the pan with non-stick
For filling, blend cream cheese, sugar and whipping cream until smooth, scraping bottom and sides of bowl, about 3-4 minutes. Stir in eggs, vanilla
and flour and blend well, 2-3 minutes.
Spoon 1/3 of filling into pan and top with half of chopped cookies Drizzle on some caramel topping. Dust on some cinnamon sugar mixture. Pour on
another 1/3 of cream cheese mixture and other layers. Add last bit of cream cheese filling and finish top of cake with cookies and cinnamon sugar.
Bake 50-55 minutes or until cheesecake is set about 2 inches from the side and wiggles slightly in the center. Turn oven off, leave door open and let
cheesecake cool until you can take it out of the oven without oven mitts. Leave cheesecake on the counter until it's room temperature, then