Ingredients
- 70 nabisco famous chocolate wafers (from 2 packages)
- 3 8-ounce packages cream cheese, at room temperature
- 1 cup chocolate syrup, such as hershey’s
Preparation
Baking Directions:
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.
Make ahead: The plastic-wrapped cake can be refrigerated for up to 3 days.
Total time: 30 minutes plus overnight chilling
