20 chocolate sandwich cookies
2 lbs. cream cheese, softened
1-1/2 cups sugar
1-1/2 tsps. vanilla extract
2 tsps. cornstarch
4 eggs
1 cup heavy cream
aluminum foil
Preheat oven to temperature 350°F. Butter an 8×3 inch springform pan. Create a flat side on enough cookies to surround outside of pan by trimming away about 1/3 off of each. Combine remaining cookies with cookie pieces and crush slightly. Set aside. Combine next 4 ingredients in a bowl. Beat thoroughly with an electric mixer. Add eggs, one at a time, beating after each addition. Add 1/2 cup heavy cream and beat until incorporated. Sprinkle a small amount of cookie pieces over the bottom of pan. Alternate layers of cream cheese and cookies, ending with cheese mixture. Wrap bottom and sides of pan with aluminum foil. Place pan in a larger roasting pan. Add hot water until it reaches halfway up the sides of springform pan. Bake 1 hour. Turn oven off and leave cake in with door closed 1 hour. Remove from water and cool completely. Cover and chill. Whip remaining heavy cream for topping.
(Serves 8)