This recipe was a variation of Shyanne’s Two-Kind Cheesecake. Someone accidentally messed up and made the cake part according to the box directions, but it was still pretty amazing! The cake just wasn’t like a brownie but still good. I had to add a little liner of parchment paper around the top of the pan to hold everything in as the cake was a bit taller than the original recipe but it all worked out well.

We used a whole family pack of cookies but not all of those actually went into the cake… there was a lot of quality control happening. If you are looking for an easy to make dessert to impress, then this is it!

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Cookies & Creme ‘Two Kind’ Cheesecake

Ingredients:

Cake Crust:

• 1 box chocolate cake mix (DO NOT prepare according to package directions)
• 1 egg
• ½ butter, melted
• 1/3 c. milk

Cheesecake Filling:

• 12 oz cream cheese, softened
• 1 ½ c. powdered sugar or brown sugar
• 1 t. vanilla extract
• 12 oz of cool whip or 1 ½ c. heavy cream
• 10-12 chocolate sandwich cookies, crushed

Garnish: optional

• Whipped cream or cool whip
• Cookie crumbs and whole cookies to decorate

Directions:

Preheat the oven to 350. Grease and flour the bottom of a 10 inch springform pan.

Mix together the cake ingredients by hand or with a electric mixer, mix for 2 minutes or until smooth. Pour into the prepared cake pan and bake 20-30 minutes or until a toothpick comes out clean. Let cool.

In a large mixing bowl, combine the cream cheese and sugar together. Beat with an electric mixer until light and fluffy. Add in the vanilla and heavy cream, mix well. If using Cool Whip, then you want to fold it in at the end. You can fold in the cookie crumbs at this point.

Pour this onto the cake and smooth the top.

You can put the Cool Whip into a decorator bag with a large star tip to decorate the top of the cake. Add cookie crumbs and cookies to decorate as desired. Carefully cover and refrigerate for at least 4 hours, or overnight. Remove the springform sides for serving. ENJOY!

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