Ingredients :

For the crust:
8 ounces crunchy sugar cookies*, crushed in a food processor until fine crumbs form
3 tablespoons melted unsalted butter

To fill in:
32 oz cheese cream, room temperature
1 c granu-lated sugar
4 eggs, room temperature
1/2 c sugar cookie coffee creamer

To prepare the whipped cream with sugar:
1/2 cup heavy cream
1/2 cup sugar cookie flavored coffee creamer

Directions :

Preheaat oven 325 degres F .

Wrap a 9-inch tray tightly with heavy-duty foil. This step avoids leakage when using a water bath. I also went further by placing the foil-wrapped spring in the oven bag while baking, but this is optional. Combine base ingredients and press down on the bottom of the pan. Bake for 8 minutes and let cool completely on a wire rack. First, bring a pot or kettle to a boil in a water bath.In a mixer bowl with a stirrer, beat the cream cheese until smooth.

Add sugar and stir until smooth. Add eggs one at a time, stirring each egg thoroughly before adding the next.Remember to clean the bowl between each egg. Add coffee bleach and stir until smooth.Pour mix ti prepared pie crust. Place the skillet in a larger saucepan and pour the boiling water into a large skillet on half the side of the cheesecake baking sheet. Bake for 55–60 minutes, the edges will harden, but the center will still wiggle a little. At this point, turn off the oven, but open the oven door and let the cheesecake stand in the refrigerator for 1 hour.

After an hour, gently remove the cheesecake from the water bath and place on the wire rack to cool until it cools completely. When the cake is completely cool, place it in the refrigerator for at least 8 hours. Combine coffee bleach and heavy cream before serving until stiff peaks form. Serve whipped cream with cheesecake or straws and sprinkle with holiday sprinkles.

Enjoy !