Gluten Free Eggnog Chocolate Cookie Cheesecake

Ingredients:

For the Pie Crust:
• 1/2 recipe Gluten Free Chocolate Wafers only using butter instead of shortening and oil
• 1/4 cup granulated sugar
• 4 Tablespoons unsalted butter, melted
For the Filling:
• 1 recipe Eggnog Cheesecake Filling
• 1 recipe Chocolate Ganache using an additional 1/2 cup cream
• 5 gluten-free Oreo-style cookies, cut in half, for garnish (Joe-Joe's (optional)

Instructions:

To Make the Crust:
1. Make a half recipe of the Thin Mints cookie dough. Place broken pieces of the dough onto a baking sheet. Bake for 20 minutes in a preheated 275ºF oven. Remove from oven and allow to cool on a wire rack.
2. Preheat oven to 350°F.
3. Once cool, set aside about 1/3 cup of cookie pieces aside that you will later add to the filling. Grind remaining chunks of cookies in a food processor until crumbs form. Pulse in 1/4 cup sugar and 4 tablespoons melted butter. Set aside.
4. Oil a large springform pan or 9-inch round by 2-inch deep pie dish.
5. Press crust mixture into the bottom and up the sides of the dish. Bake on center shelf for 10 minutes. Set on a wire rack to cool.
To Make the Filling:
6. Make the filling in the eggnog cheesecake recipe (1/2 recipe for a pie dish and 1 recipe for the springform pan.
7. Pour batter into crust. Push the cookie chunks into the batter. Try to evenly distribute them. Some should be near the surface, and other in the middle.
8. Bake for about 65 minutes or until set.
9. Turn oven off. Leave cheesecake in the oven with the door open for about 1 hour to cool slowly.
10. Transfer to a wire rack to cool to room temperature.
To Make the Ganache:
11. Make 1 recipe chocolate ganache using 6 additional tablespoons cream.
12. Pour ganache on top of cooled cheesecake and refrigerate until set.
13. Once chilled, slice using a knife dipped in hot water and serve.

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