"This is a great recipe for an unusual cheesecake given to me by a friend in Texas," Carolyn Rogers writes. "Since we've moved here, I've been serving it at our bake sales at work and everyone always raves about it. It is great when served with the cookies-and-cream ice cream."
4 (8-ounce) packages cream cheese, softened to room temperature
1 1/2 cups sugar
1 tablespoon dark or light rum
1 cup cream-filled chocolate cookies, broken into large pieces
Cookie Crumb Crust
Beat cream cheese and sugar in large bowl until light and fluffy. Add eggs, 1 at a time, beating thoroughly after each addition. Stir in rum. Carefully fold in broken cookie pieces. Pour mixture into prepared Cookie Crumb Crust and bake at 300 degrees about 1 1/2 hours. Turn off oven. Open door slightly and let cake cool in oven additional 1 hour. Chill. Makes about 12 servings.