Bat Cheesecake

Heat the oven to 325°F.  Place 15 cookies and butter into a food processor. Cover and process until crumbs form. Press the crumb mixture into the bottom of a 9-inch round springform pan. Beat the cream cheese and sugar in a medium bowl with an electric mixer on medium speed until the mixture is smooth. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla extract and flour. Reserve 5 cookies to make Bat Cookies. Crush the remaining cookies in a resealable plastic bag with a rolling pin. Spoon 3 cups cheese mixture into a medium bowl. Stir in the chocolate and crushed cookies. Tint the remaining cheese mixture orange with the food coloring. Spoon both batters alternately into the pan. Gently pull a knife through the batter to swirl. Bake for 50 minutes or until set.  Let the cheesecake cool completely in the pan on a wire rack. Cover and refrigerate for 3 hours.  Decorate the cake with the Bat Cookies.

Step 1

Heat the oven to 325°F.  Place 15 cookies and butter into a food processor. Cover and process until crumbs form. Press the crumb mixture into the bottom of a 9-inch round springform pan.

Step 2

Beat the cream cheese and sugar in a medium bowl with an electric mixer on medium speed until the mixture is smooth. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla extract and flour.

Step 3

Reserve 5 cookies to make Bat Cookies. Crush the remaining cookies in a resealable plastic bag with a rolling pin.

Step 4

Spoon 3 cups cheese mixture into a medium bowl. Stir in the chocolate and crushed cookies.

Step 5

Tint the remaining cheese mixture orange with the food coloring.

Step 6

Spoon both batters alternately into the pan. Gently pull a knife through the batter to swirl.

Step 7

Bake for 50 minutes or until set.  Let the cheesecake cool completely in the pan on a wire rack. Cover and refrigerate for 3 hours.  Decorate the cake with the Bat Cookies.