Tunnel of Fudge Cheesecake
1 1/2 cups Oreo or Hydrox cookie crumbs (about 22 cookies)
1/2 teaspoon salt
1/4 cup all-purpose flour
3 ounces semisweet chocolate, melted and cooled
3 tablespoons unsalted butter, melted
5 (8 ounce) packages cream cheese, softened
1/2 cup semisweet chocolate chips
1 tablespoon pure vanilla extract
1 1/2 cups granulated sugar
Sweetened whipped cream
To make the Cookies 'n' Cream Crust, preheat the oven to 350 degrees F. Lightly
grease a 9-inch springform pie pan.
In a medium bowl, stir together the cookie crumbs and butter. Turn mixture into
the prepared pan with the back of a large spoon, pressing firmly and evenly over
the bottom and up the sides of the pan. Bake for 10 minutes; let cool to room
temperature. Raise the heat to 400 degrees F.
In a large bowl, beat the cream cheese and sugar together until smooth and
fluffy. Add the eggs, one at a time, beating after each addition. Beat in the
flour, salt, and cream.
Place 2 cups of the cheese mixture in a medium bowl. Stirring
constantly, gradually add the melted chocolate, blending until well combined.
Stir in the chocolate chips; set aside. Stir the vanilla into the remaining
Pour all but 1 1/2 cups light cheese mixture into the prepared crust. Spoon the
chocolate-cheese filling in a 2-inch-wide ring onto the light cheese mixture, 1
1/2 inches from the edge of the pan. Do not get any in the center of the light
Using the back of a spoon, press the chocolate mixture down
into the light mixture until the top is level. Spoon the reserved light cheese
mixture evenly over all and smooth the top. Place the cheesecake in the center
of the middle oven rack.
Position a 13 x 9-inch baking pan filled halfway with hot water on a lower
shelf. Bake for 15 minutes. Reduce the heat to 300 degrees F; bake an additional
Turn the oven off. Let the cheesecake cool in the oven for 1 hour with the oven
door open 1 to 3 inches. Remove cheesecake from the oven to a rack; let cool
completely. Cover and refrigerate overnight.
To serve, run a thin knife around the inside edge of the pan; remove the side of
Use a thin knife to loosen the crust from the bottom of the
pan. With two large metal spatulas, carefully slide the cheesecake off the pan
bottom and onto a serving plate.
Spread the whipped cream over the top. Chill for at least 1
hour before serving.