Line the sides and base of a 9x13 pan with aluminum foil and lightly spray with cooking spray. Set aside. Preheat oven to 325°F (162°C).
With a pastry cutter or your hands, combine Kinnikinnick Chocolate Cookie Crumbs and butter in a medium bowl. Press into the base of prepared pan.
In a medium bowl beat cream cheese until smooth, scraping down in between mixing (approximately 5-7 minutes). Add granulated sugar and sour cream, mix until smooth. Beat in eggs one at a time, scraping down bowl after each addition. Add vanilla extract to creamed mixture and fold in crushed Chocolate KinniTOOS® just until combined.
Pour batter over prepared chocolate crust base. Place filled pan in preheated oven. Bake for 60-70 minutes. Cool for 15 minutes before cooling in refrigerator for minimum 4 hours. Remove from fridge and carefully lift out cheesecake from baking dish using tin foil to aid. Cut into desired sizes and place on serving tray. Serve with your favorite toppings. Serves 20.
Tips & Variations
Crumb does not require to be prebaked