Our favorite “dunk in the milk” crème filled chocolate cookies make an encore performance in this delightfully yummy cheesecake.
Crust
2 cups (24) crushed crème-filled chocolate cookies
6 tablespoons margarine, softened
Filling
1 envelope unflavored gelatin
¼ cup cold water
1 8-oz pkg. cream cheese, softened
½ cup sugar
¾ cup milk
1 cup whipping cream, whipped
1 ¾ cups (10) coarsely chopped crème-filled chocolate cookies
Directions
Combine cookie crumbs and margarine; press onto bottom and sides of 9-inch springfoam pan.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and milk, mixing until blended.
Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 ½ cups cream cheese mixture; pour remaining cream cheese mixture over crust.
Top with cookies and reserved cream cheese mixture. Chill until firm.
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