• 20 chocolate sandwich cookies
• 2 lbs. cream cheese, softened
• 1-1/2 cups sugar
• 1-1/2 tsp. vanilla extract
• 2 tsp. cornstarch
• 4 eggs
• 1 cup heavy cream
• aluminum foil

Preheat oven to 350°F. Butter an 8x3 inch springform pan. Create a flat side on enough cookies to surround outside of pan by trimming away about 1/3 off of each. Combine remaining cookies with cookie pieces and crush slightly. Set aside. Combine next 4 ingredients in a bowl. Beat thoroughly with an electric mixer. Add eggs, one at a time, beating after each addition. Add 1/2 cup heavy cream and beat until incorporated.

Sprinkle a small amount of cookie pieces over the bottom of pan. Alternate layers of cream cheese and cookies, ending with cheese mixture. Wrap bottom and sides of pan with aluminum foil. Place pan in a larger roasting pan. Add hot water until it reaches halfway up the sides of springform pan. Bake 1 hour. Turn oven off and leave cake in with door closed 1 hour. Remove from water and cool completely. Cover and chill. Whip remaining heavy cream for topping.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 799, fat 57.9g, 64% calories from fat, cholesterol 259mg, protein 13.1g, carbohydrates 59.9g, fiber 0.8g, sugar 51.8g, sodium 526mg, diet points 21.2.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 1.6, Fat: 10.4, Sugar: 3.5, Very lean meat protein: 0.0

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