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Ingredients
US|METRIC
- 1 package gelatin (1/4 oz, plain)
- 16 chocolate sandwich cookies
- 1/4 cup chocolate chips (semisweet )
- 16 ounces cream cheese (at room temperature)
- 6 ounces chocolate (melted)
Directions
- Coat 8 - 3x2 inch cake pans with cooking spray. Place on a lined cookie sheet. Bloom gelatin in 2 tbsp cold water for 5 mins.
- Meanwhile, in a food processor, pulse 10 cookies to fine crumbs. Add melted chocolate and process until combined. Distribute between molds, pressing with a measuring spoon to form a crust.
- Wipe out food processor. Combine 1/4 cup cream cheese with bloomed gelatin in a small bowl. Gently heat until gelatin melts then combine with remaining cream cheese in the food processor. Add white chocolate and process for 1 min, or until smooth. Chop remaining cookies. Stir into cheesecake mixture. Divide between pans and chill for 1 hour.
NutritionView More
310Calories
Sodium8% DV190mg
Fat34% DV22g
Protein12% DV6g
Carbs8% DV23g
Fiber3% DV<1g
| Calories310Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium190mg8% |
| Potassium120mg3% |
| Protein6g12% |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber<1g3% |
| Sugars18g36% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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