Cookbook author Grace
Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little water. The
cookies soften as the cake chills overnight for the easiest “cheater’s” cheesecake ever.
serves 8 to 10
time 30 min plus overnight chilling
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Put 20 of the chocolate cookies (reserving 50 whole ones) into
a zippered plastic bag and, using
a rolling pin, crush them to fine crumbs. Line an 8-inch round cake pan with enough plastic wrap to extend by 4 inches all around.
In a large bowl, using a hand mixer, beat the cream cheese at high speed until fluffy, about 3 minutes. Beat in the chocolate syrup
and ¼ cup of water and beat the chocolate cream for 2 minutes.
Arrange 9 cookies in an overlapping ring on the bottom of the prepared cake pan and place
1 cookie in the center. Spoon one-fourth of the chocolate cream (about 1¼ cups) over the cookies, being careful not to disturb them. Repeat with the remaining cookies and chocolate cream, ending
with a layer of 10 cookies on top.
Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface. Refrigerate the cake for at least
8 hours and preferably overnight.
Peel back the plastic wrap and invert the cake onto a serving plate. Carefully peel off the plastic wrap. Press the cookie crumbs onto the sides of the cake to coat evenly. Cut into wedges and serve.
The plastic-wrapped cake can be refrigerated for up to 3 days.