Directions

For Chocolate Cookie Crust

1. Preheat oven to 350°F. Place 9-inch springform in center of a big piece off oil. Carefully wrap foil around bottom and up the sides of springform pan. Spray inside with non-stick spray. When wrapping up the sides, bring enough foil up and over top of rim to seal.

2. In a food processor or blender, pulse 20 cookies to make fine crumbs. In a medium mixing bowl, stir together cookie crumbs and melted butter until well combined.

3. Press mixture into an even layer in the bottom of prepared springform pan. Bake in a preheated oven 7-9 minutes. Afterward, allow to cool.

For Cake

1. In a mixing bowl, using an electric mixer, beat cream cheese and sugar until smooth and creamy. Add yogurt and vanilla and mix well. Add eggs one at a time and mix on low speed just until combined.

2. Gently fold in 13 crumbled cookies. Do not overmix. Pour filling into the cooled crust in the springform pan. Place springform pan inside a larger pan and place in oven. Fill roasting pan up with hot water until the water level comes about halfway up the outsides of springform pan.

3. Bake for 45-55 min. or until the center is almost set. Let cheesecake rest in the oven in pan for 1 hour.

4. Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. Loosen cheesecake from the rim of the pan and remove the rim. Top with whipped cream. Crumble remaining 5 cookies and sprinkle over cheesecake. Cut into slices and serve chilled. Cover the cheesecake and store in refrigerator up to 4 days.