I was finished making the fruity pebble cheesecake and I got the idea to try a girl scout cookie cheesecake. Seeing as how Samoas are my favorite, it was a no brainer which direction to go in.

I made this for a friends birthday and we brought it with us to the resturaunt. Our server joked about wanting cake so we gave her some. Then one by one, the employees came up and asked about it, how to make it ect and told me how much they loved it! It was a good feeling to know something I had never done before turned out so well.

If you want to try it, here’s what you need.

2 Boxes of Samoa / Caramel Delites Cookies (Equals 2 Cups)

6 Tablespoons of Butter

16 Ounces Cream Cheese

1/2 Large Lemon Juiced

1 Teaspoon Vanilla

3/4 Cup of Sugar

2 Cups Heavy Cream

Start by breaking apart your 2 packages of cookies. It just makes it easier for your food processor or grinder. I would recommend only doing 1 box at a time. The goal is to get them cookies down to a semi fine grain.

While this is happening, melt your butter in a glass dish in the microwave.

Once the cookies are pulverised, pour the crumbs into a large bowl. Remove about a 1/4 cup and set aside. Add the butter to the remaining crumble and stir together.

Dump the crumbs into your pan and level it out flat. I used a size adjustable cake ring and set it to almost the full setting. Set the crust aside and start the filling.

In a large bowl, mix together the cream cheese, sugar, vanilla, and lemon. Mix on low till combined. Then add your heavy cream and start mixing on low and gradually increase speed as it thickens. Go for about 3 or 4 minutes or until the mix makes stiff peaks.

Pour the mix on top of the crust and smooth it out. Sprinkle the remaining cookie crumbles that you set aside and put the cake somewhere cool to chill for about 4 hours. Slice and enjoy!

Maybe a Thin Mint cake next!