This recipe was our own adaptation to the classic cheesecake, and the idea was conceived after finding the Thin Mint Cheese cake recipe. Again, we bought and froze the Dulce de Leche cookies back in February. If you don't normally buy cookies, you might want to to try this one...and all my local peeps....why not buy from Aubriana?
Ingredients:
2 boxes Girl Scout Dulce de Leche Cookies, finely chopped
6 teaspoons butter, melted
1 cup chocolate chips
1 cup Kraft premium caramel bits
2 1/2 pounds cream cheese, softened
1 3/4 cups white sugar
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
Caramel ice cream topping
Hot fudge ice cream topping
Pecans (chopped)
Directions:
1. Preheat oven to 475 degrees. Lightly coat a 10 inch springform pan with spray oil.
2. To make the crust, combine finely chopped Dulce de Leche cookies and melted butter; spread to the edges of the pan, put in freezer to set.
3. In large bowl, combine cream cheese, sugar, flour, eggs, and egg yolks and mix thoroughly. Add cream and mix only enough to blend. Fold in cup of chocolate chips and cup of caramel bits.
4. Pour filling over crust and bake for 10 minutes at 475 degrees. Reduce oven temperature to 200 degrees and continue to bake for 1 hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the middle.
5. Chill overnight - this is important Drizzle chocolate and caramel ice cream toppings on top. Sprinkle with pecans and serve. Watch your portions....this one is RICH!
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