½boxSamoa Girl Scout cookiescrumbled into small pieces
Bruleed Coconut Topping
1 ½cupsshredded sweetened coconut
¼cup heavy whipping cream
½cup light brown sugarpacked
Preheat oven to 350° F.
Combine cookie crumbs and melted butter until moist. Evenly press into the bottom of a 9-in springform pan, making sure all the surface is covered.
Bake for 10-15 minutes, or until set, set aside.
To make a water bath: Fill a roasting pan halfway with water and place it on the bottom rack of the oven.
Beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the salt, vanilla extract, and ½ cup heavy cream, mixing just until incorporated.
Place half of the filling over the prepared crust, spread into an even layer. Cover the first layer of filling with crumbled Girl Scout cookies (½ box), making sure the surface is covered. Spoon remaining batter over cookies and spread into a smooth surface.
Place cheesecake on top rack, directly over the water pan. Bake at 350° F for 1 to 1 hour 15 minutes, until the edge of the cheesecake is set but the center has a slight jiggle.
In a mixer bowl fitted with a paddle attachment, cream the butter and brown sugar together until light and fluffy. Add the heavy cream and sweetened shredded coconut, mixing until combined.
Spoon the topping over the cheesecake in the same circular pattern as the cookie. Place under low broiler and broil until topping is golden. Remove from oven.
Allow cheesecake to chill overnight. Once properly chilled, remove from pan. Drizzle top with chocolate sauce or ganache.
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