Source of Recipe
Linda's Busy Kitchen
List of Ingredients
1 c. chocolate cream sandwich cookies, crushed
3 8 oz. pkgs. cream cheese
3/4 c. sugar
2 T. flour
1 tsp. vanilla
1 pkg. M&M'SŪ Chocolate Mini Baking Bits
3 T. butter or margarine, melted
Preheat oven to 350.
Measure out 1 c. of crushed chocolate cream sandwich cookies, and
put this in a small bowl.
Melt 3 T. of margarine or butter. Pour the melted butter over the
cookie crumbs while stirring mixture with fork.
Once the mixture is moist, pour crumbs onto bottom of 9" springform
pan. Press crumbs evenly onto the bottom of pan using fingertips.
Bake crust in oven for 10 mins. After 10 mins., put crust to the
Soften cream cheese. (Follow directions on box for softening cream
Mix cream cheese with 3/4 c. of sugar and 2 T. of flour in mixing
bowl, on med. speed, until creamy and well mixed.
Scrape side of bowl and add 1 egg at a time to cream cheese mixture,
mixing well after each egg is added. Once the eggs are added, stir in
Next stir in 3/4's of the M&M'SŪ Chocolate Mini Baking Bits.
Pour cream cheese mixture into the springform pan.
With the last 1/4 of M&M'SŪ Chocolate Mini Baking Bits place them
lightly on the top of the cake.
Bake the cake at 350, for 15 mins., then turn oven down to 250.
Bake an additional 30 mins., or until the top looks dry and cake has
very little movement in center.
When done baking, carefully slide flat knife or spatula preferably
around edge of cake. Place in refrigerator over night.
Cheesecake can be stored in the freezer for 6 months.
Just place in a lg. plastic freezer bag.