Ingredients

Putting it together

1.
Microwave chocolate and 1/4 cup cream in medium microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended. Cool.
2.
Reserve 8 cookies for later use. Process remaining cookies in food processor or blender until finely crushed. Reserve 1/4 cup cookie crumbs for later use.
3.
Combine remaining cookie crumbs with butter; press onto bottom of 8- or 9-inch springform pan.
4.
Beat remaining cream in medium bowl with mixer on high speed until stiff peaks form; set aside.
5.
Beat cream cheese and powdered sugar in large bowl with mixer until blended. Add chocolate mixture and vanilla; mix well. Fold in whipped cream.
6.
Pour cream cheese mixture over crust; smooth top with spatula.
7.
Refrigerate 4 hours or until firm.
8.
Run knife around rim of pan to loosen cake; remove rim. Sprinkle reserved cookie crumbs over top of cheesecake. Garnish with reserved cookies as desired.

Snack Mindfully:Turn your attention to your dessert so you are eating in the moment and paying attention to portions.

Note:You can instead crush the cookies by placing them in a resealable plastic bag and crushing them with a rolling pin.

Substitute:Substitute 1 tub (8 oz.) mascarpone cheese for one of the packages of cream cheese.