I always love to try to make something different with products, as a way to simplify.
I decided to use Udi's gluten free snickerdoodle cookies for the crust. Oh my, it turned out perfectly! Funny thing is, everyone kept saying how amazing the crust was! All I did was crush up 1/2 a package of the snickerdoodles! I usually make it from scratch and since we had company this saved me a lot of time and effort. A great shortcut when you are pressed for time. Here is all I did:
1/2 package Udi's gluten free snickerdoodle cookies
2 packages cream cheese
1 cup sugar
1 tsp vanilla
1 cup semisweet chocolate
1/4 cup heavy whipping cream
Let Cream Cheese come to room temperature.
Preheat oven to 325 degrees
Crush up half a box of gluten free snickerdoodles and press into a pie pan.I did this easily with just using my hands.
Combine cream cheese, eggs, sugar and vanilla in a bowl and mix until completely combined.
Bake 50 minutes at 325 degrees.
Refrigerate for at least 4 hours.
In a microwaveable dish add chocolate chips and whipping cream.
Heat in microwave for 3 minutes at 50% power.
Instantly stir for about 2 minutes continually until smooth.
Poor over cheesecake and put in the fridge until hardened.
Best if Refrigerated overnight.