There is nothing like making the most perfect dessert for any occasion! And there really isn’t anything more perfect than the deliciously decadent Dirty Cheesecake! With a chocolate sandwich cookie crust, this creamy, dreamy cookie-crumbled cheesecake will allow you to fully indulge in the love of your favorite sandwich cookie in the most refined way! You can be sure every plate will be clean after you serve up this Dirty Cheesecake.
Ingredients
For the crust:
- 35 chocolate sandwich cookies, crushed
- 5 tablespoons butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, room temperature
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 cup sour cream
- 1 1/2 tablespoons vanilla extract
- 4 large eggs, room temperature
- 1 cup chocolate sandwich cookie crumbs (from about 11-12 cookies), plus 20 chocolate sandwich cookies, cut into quarters
- warm water, to taste
For the white chocolate ganache:
- 7 ounces white chocolate chips
- 4 tablespoons heavy whipping cream
- chocolate sandwich cookies, to taste, crushed
For the whipped cream:
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 3/4 teaspoon vanilla extract
- 5 chocolate sandwich cookies, cut in half, for topping
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Step 3 –In a small bowl, add the 35 crushed chocolate sandwich cookies and the melted butter and mix until well-combined.
Step 4 –Press the cookie crumb mixture into the bottom and up the sides of the prepared springform pan.
Step 5 –Bake the crust until set, about 8-10 minutes.
Step 6 –Set the crust aside to cool.
Step 7 –Cover the outsides of the prepared pan with aluminum foil to prevent the water in the water bath from getting in, then set the prepared pan aside.
Step 8 –Reduce the oven temperature to 300 degrees F.
Step 9 –In a large bowl, add the cream cheese, the sugar, and the flour and beat using an electric hand-mixer on low speed until well-combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks.
Step 10 –Scrape down the sides of the bowl.
Step 11 –Add the sour cream and 1 1/2 tablespoons of the vanilla extract and mix on low speed until well-combined.
Step 12 –Add the eggs, one at a time, to the cream cheese mixture and mix slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well-combined.
Step 13 –Gently stir in 1 cup of the chocolate sandwich cookie crumbs.
Step 14 –Pour 1/2 of the cheesecake filling into the crust and spread it out evenly.
Step 15 –Top the filling layer with 1/2 of the quartered chocolate sandwich cookies.
Step 16 –Repeat the layers with the remaining cheesecake filling and the remaining quartered chocolate sandwich cookies, making sure to end with the cheesecake filling on top. Try not to jostle the cheesecake around too much, as the cookies might come to the surface.
Step 17 –Place the springform pan inside of a larger pan.
Step 18 –Fill the larger pan with enough of the warm water to go about halfway up the sides of the springform pan.
Step 19 –Bake until the center of the cheesecake is set but still jiggly, about 1 hour 20 minutes.
Step 20 –Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. Do not open the door during this time.
Step 21 –Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This will help prevent cracking.
Step 22 –Carefully transfer the cheesecake from the oven and out of the water bath.
Step 23 –Wrap the cheesecake in plastic wrap and refrigerate it until firm, at least 5-6 hours and up to overnight.
Step 24 –Transfer the cheesecake from the springform pan and set it aside.
Step 25 –In a medium, heatproof bowl, add the white chocolate chips.
Step 26 –In a small saucepan, add 4 tablespoons of the heavy cream just until it begins to boil.
Step 27 –Pour the hot cream over the white chocolate chips and allow the mixture to sit until the white chocolate melts, about 2-3 minutes.
Step 28 –Whisk the heavy cream and the white chocolate chips together until smooth.
Step 29 –Allow the ganache to cool, about 5 minutes.
Step 30 –Pour the ganache over the cheesecake and spread it out evenly. Sprinkle with the crushed chocolate sandwich cookies.
Step 31 –In a large mixer bowl, add the remaining heavy whipping cream, the powdered sugar, and the remaining vanilla extract and whip it with an electric hand-mixer on high speed until stiff peaks form.
Step 32 –Pipe the whipped cream onto the top outer edge of the cheesecake.
Step 33 –Serve garnished with the remaining chocolate sandwich cookie halves on top of the piped whipped cream.
