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Steps
1
Heat the oven to 350°F. Spray 9-inch spring form pan with cooking spray.
2
Place 6 cookies in freezer. Press remaining cookie dough in bottom of pan. Set aside.
3
In large bowl, beat cream cheese and sugar with electric mixer on medium speed, until smooth and creamy. Add eggs one at a time, beating and scraping sides of bowl after each addition. Beat in whipping cream and sour cream; until well mixed. Pour cream cheese filling evenly over cookie dough. Crumble frozen cookies over filling.
4
Bake 55 to 60 minutes, or until set around edge and center is almost set, but just slightly jiggly. Turn oven off; leave door slightly open. Let cheesecake cool for 30 minutes in oven. Remove cheesecake from oven. Run metal spatula along side of pan to loosen. Refrigerate cheesecake 2 hours or until well chilled.
5
Remove side of pan before serving.
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If desired, sprinkle 1/4 cup miniature semisweet chocolate chips over the filling before baking. Then serve the cheesecake slices drizzled with chocolate syrup.
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