Baked Cookies+Creme Cheesecake—Prototype 11:
It was likely eight years ago since I made my last cookies+creme cheesecake. I brought that one to my cousin Rachel's place in Vermont. I would be doing likewise with this March 2024 update as well. Her son Peter requested this one.
3-Cheese Blend (1CT-1NC-1YG):
Prepare ahead of time 16 ounces of yogurt cheese, derived from one 32-ounce container of nonfat yogurt. If the resulting yogurt cheese falls below 16 ounces, add back enough of the whey (that was strained out from the yogurt) to make up the difference. To this yogurt cheese combine 16 ounces of whipped, lowfat cottage cheese and 16 ounces (two 8-ounce packages) of softened Neufchatel cheese ("light cream cheese").

Grease a 9 1/2" (or 9") springform pan, but do not wrap foil around it yet (see below).

4 oz. semi-sweet chocolate, melted
3/8 cup granulated sugar
2 tablespoons cocoa powder
8 oz. (1 cup) 3-cheese blend (see above)
1 teaspoon vanilla
2 oz. finely ground All-Bran

Place the resulting mixture in the greased pan and pre-bake without tub at 300 degrees for 5-10 minutes, depending on the mixture's thickness (closer to 10 minutes if thin enough to be fully distributed across the pan's bottom by gentle shaking, closer to 5 minutes if thick enough to require spreading out this mixture by pressing on it with a utensil and/or fingers), then cool enough to comfortably touch at least the pan's upper sidewall.

1 1/4 cups granulated sugar
40 oz. (5 cups) 3-cheese blend (see above)
2 teaspoons vanilla
1 teaspoon xanthan gum
6 eggs

Chocolate sandwich cookies (with vanilla creme centers), about 2 dozen (Back To Nature Classic Creme Cookies recommended)

Expect about 7 cups of the resulting batter, but do not add this to the pan all at once. Rather, this needs to be done in three installments. Wrap the pan in foil just before adding the first installment (to minimize the foil's disturbance and therefore its leakage risk, do not put it on any earlier). Or as an alternative to using foil, place this pan in an Easy Bath Cheesecake Wrap—and don't bother waiting for the pan to get comfortably cool to do so.

For each of the first two installments, gently (especially with the second installment!) scoop about 3 cups of batter into the pan, and add about 12 cookies (don't bother breaking them up—keeping them whole is fine and, in fact, recommended), ensuring that they are fully coated and—as much as possible—immersed. After adding the first installment, bake the pan with its contents for 20 minutes, at 325 degrees. However, after adding the second installment, bake the pan with its contents, still at 325 degrees, but only for 15 minutes. Then reduce the temperature to 300 degrees, and continue baking for another 15 minutes (that's a 30-minute "baking installment" here—the first 15 minutes at 325 degrees and the next 15 at 300). For both installments here, bake with the pan in a tub filled with at least 1/4 to 1/2 inch of boiling water, but (to reduce spillage risks) do not fill the tub all the way at this point, because the whole tub-and-pan assembly is going to need to be removed from the oven (in order to comfortably add contents to the pan) between installments.

After all this is done, there should be about a cup of batter left, with 50 minutes of baking time reached at this point (20 minutes for the first installment, and 30 for the second one). Now comes the third installment—carefully add the last of this batter (do not add any more cookies at this point) on top of the pan's other contents. Try to fully coat the entire surface, especially wherever cookie pieces may be showing. Next, return the entire pan-and-tub assembly to the oven. At this point, fill up the tub generously with boiling water. Resume baking at 300 degrees for another 60 minutes (based upon usage of a 9 1/2" pan).

Afterward, shut the oven off, and leave its door slightly ajar, with the cheesecake still inside—and in the tub—for an hour. Next, remove the cheesecake from the oven and tub, and—if desired—add a border of chocolate chips around the edge of this cheesecake. Continue to cool it down at room temperature for another two hours. After doing so, remove the cheesecake from pan and refrigerate.

Cookies+Creme Cheesecake—Prototype 11 Cookies+Creme Cheesecake—Prototype 11 (sliced)

This one was a sweet success at Rachel's house. Her now-grown daughters, Lily and Mya, were present as well when I served this latest cheesecake (these two put in cheesecake flavor requests in the past—including one by Lily for the aforementioned cookies+creme eight years back). But Peter seemed to especially enjoy it.

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