Baked Cookies+Creme Cheesecake—Prototype 4:
This one is an effort to make the cookies turn out more moist.
Repeat Prototype 3, but make up a mixture of 1/2 cup of skim milk and 1 tablespoon of granulated sugar, and soak the cookies—lightly broken up—in this mixture, until the chocolate outer cookies soften. Then fold all this into the cheesecake batter before baking. (Note that the milk for this "soaking" mixture is in addition to the 1/2 cup already used in the batter. So one full cup of milk is used altogether for this recipe. In fact, if it becomes difficult getting all the cookies moistened, at least some of the 1/2 cup of milk intended directly for the batter could instead be shifted to the cookie mixture.)
I used the Nature's Promise cookies here. I also learned that in order to make the soaking process go smoothly for nearly 16 cookies, I would need a bigger container than a pint (perhaps more like 3 to 4 cups in size). Another lesson learned was to avoid crumbling the cookies too much, if they were going to be soaked. In trying to break each cookie into no less than four pieces, I ended up with a cheesecake that had an appearance that was somewhere between Prototypes 1 and 3 (whereas I preferred chunkier, Prototype 3 results).

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