Ingredients

The following ingredients have 4 Servings
  • 28 Chocolate sandwich cookies with vanilla filling
  • 1 tablespoon sugar
  • 5 tablespoons butter, melted
  • 3 blocks (8 oz.) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • Betty Crocker™ Food Color Gel, orange, yellow and green
  • 12 oz. semi-sweet chocolate, melted

Instruction

  • Crust: Preheat oven to 325°F. Combine cookies and 1 tablespoon sugar in the bowl of food processor. Pulse until you have fine crumbs. Add melted butter and pulse to combine. Pour crumbs into a 9 inch springform pan. Press into an even layer on the bottom and up the sides of the pan. Bake for 10 minutes, until fragrant.
  • Remove from oven and immediately use a flat bottom glass to press the puffed cookie into an even layer on the bottom and up the sides of the pan.
  • Cheesecake Filling: Fill a roasting pan with 1 1/2 inches of water and place in the oven. If using a traditional 9-inch springform pan, wrap tin foil around the outside of the pan.
  • Beat cream cheese with an electric mixer on medium high speed until light and fluffy. Add sugar and beat until combined. Add eggs, sour cream, and vanilla and beat on medium speed until combined.
  • Pour 1 tablespoon filling into a small bowl and color green, then pour into a disposable pastry bag. Pour 1 1/2 tablespoons filling into another small bowl and color yellow, then pour into a disposable pastry bag. Pour 1/3 cup filling into another bowl and color orange, then pour into a disposable pastry bag.
  • Stir the melted chocolate into the remaining cheesecake filling. Pour chocolate cheesecake filling over the baked cookie crust.
  • Pipe a Jack-o’-lantern on top of the chocolate cheesecake filling, making two yellow eyes, a nose and a mouth, a green stem and an orange pumpkin.
  • Set the filled springform pan into the water bath in the oven. Bake for 50-55 minutes, until the top looks set but the cheesecake still jiggles.
  • Turn off the oven, crack the door open an inch, and allow the cheesecake to sit in water bath for 20 minutes.
  • Remove from water bath and allow to cool at room temperature for 1 hour.
  • Refrigerate for at least 6 hours before serving.