Cookies and Cream Cheesecake

  • Yield: 8 servings


2cups (24) crushed creame-filled chocolate cookes
6tablespoons margarine, softened
1envelope unflavored gelatin
1/4cup cold water
1-- (8-ounce) package cream cheese, softened
1/2cup sugar
3/4cup milk
1cup whipping cream, whipped
1 1/4cups (10) chopped creme-filled chocolate cookies


  1. To make the crust, combine crumbs and margarine.
  2. Press into the bottom and 1 1/2 inches up the sides of a 9-inch spring form pan.
  3. To prepare the filling.  Soften gelatin in water.  Stir over low heat until dissolved.
  4. Combine cream cheese and sugar, mixing at medium speed until well blended.
  5. Gradually add gelatin and milk, mixing until blended.
  6. Gradually add gelatin and milk, mixing until blended.
  7. Chill mixture until thickend but not set.
  8. Fold in whipped cream.
  9. Reserve 1 1/2 cups cream cheese mixture.  Pour remaining cream cheese mixture over crust.
  10. Top with chopped cookies and reserved cream cheese mixture.  Arrange 1/2 of the cookies in the center (3 halves).
  11. Chill until firm (3 to 4 hours).

Recipe reprinted with permission from the Junior Service League’s West of the Rockies (Grand Junction, Colorado, 1994).