Cookies and Cream Cheesecake

This cheesecake was adapted from a recipe in the Golden Girls Cheesecake cookbook. The book mentions the episode involving the Sunshine Cadets, in which Rose steals back her favorite teddy bear from a kid. I'd have done the same as Rose. This cheesecake is a great way to celebrate the return of a teddy bear or to enjoy for any other reason.

This no-bake cheesecake is a great recipe to try in the summertime when you do not want to turn on the oven. The recipe in the book calls for pouring the filling directly into cupcake cups without any crust in order to make individual servings. I decided that a chocolate cookie crust would work well and would use of the rest of a package of chocolate sandwich cookies, so I used an eight-inch round pan. 

Cookies and Cream Cheesecake 

Crust

• 1 2/3 cups chocolate cookie crumbs
• 1/2 cup butter
• pinch salt

Filling

• 16 chocolate sandwich cookies
• 3/4 cup heavy cream
• 8 oz. cream cheese, room temperature
• 2 Tbsp. sugar
• 1 1/2 tsp. vanilla
• pinch salt

Make the crust by combining cookie crumbs, butter, and salt. Press into pan. Refrigerate while making the filling. Prepare the filling. Crush the sandwich cookies into rough crumbs. Using an electric mixer, whip the heavy cream until peaks form. In another bowl, use the electric mixer to beat the cream cheese, sugar, vanilla, and salt until the mixture is fluffy. Use a rubber spatula to stir in the cookie crumbs. Fold in the whipped cream until blended. Spoon the filling into the pie crust. Refrigerate at least four hours. Enjoy!