Icebox Chocolate Cheesecake
One portion of this dish contains roughly 2g of protein, 10g of fat, and a total of 166 calories. This recipe serves 30. From preparation to the plate, this recipe takes roughly 30 minutes. If you have chocolate syrup, nabisco famous chocolate wafers, cream cheese, and a few other ingredients on hand, you can make it.
Put 20 of the chocolate cookies (reserving 50 whole cookies) into a zippered plastic bag and, using a rolling pin, crush them to fine crumbs. Line an 8-inch round cake pan with enough plastic wrap to extend by 4 inches all around.
In a large bowl, using an electric mixer, beat the cream cheese at high speed until fluffy, about 3 minutes. Beat in the chocolate syrup and 1/4 cup of water and beat the chocolate cream for 2 minutes.
Arrange 9 cookies in an overlapping ring on the bottom of the prepared cake pan and place 1 cookie in the center. Spoon one-fourth of the chocolate cream (about 1 1/4 cups) over the cookies, being careful not to disturb them. Repeat with the remaining cookies and chocolate cream, ending with a layer of 10 cookies on top. Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface. Refrigerate the cake for at least 8 hours and preferably overnight.
Peel back the plastic wrap and invert the cake onto a serving plate. Carefully peel off the plastic wrap. Press the cookie crumbs onto the side of the cake to coat evenly.
Cut into wedges and serve.