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Ingredients

• ✓ chocolate sandwich cookie crumb
• chocolate cake mix
• vanilla frosting
• chocolate covered graham cracker cookie

Instructions

1. 1 Prepare and bake cake mix according to package directions for cupcakes.
2. 2 In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
3. 3 Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!

By Liz Harrison

Ingredients

• ✓ chocolate sandwich cookie crumb
• all-purpose flour
• baking soda
• salt
• sugar
• brown sugar
• butter
• egg
• vanilla extract

Instructions

1. 1 Sift together the flour, baking soda, and salt. Set aside. In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla. Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough. Cover, and chill the dough for 1/2 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
3. 3 Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.

By Adam Mitchell

Ingredients

• ✓ chocolate sandwich cookie crumb
• ✓ chocolate sandwich cookie crumb
• brown sugar
• butter
• cinnamon
• cream cheese
• white sugar
• heavy cream
• all-purpose flour
• vanilla extract
• egg
• sour cream
• semisweet chocolate chip
• heavy cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the crust: Combine cookie crumbs, brown sugar, melted butter, and cinnamon in a medium bowl; firmly press mixture evenly onto the bottom and 1 inch up the sides of a 10-inch springform pan. Bake in the preheated oven for 5 minutes; set aside.
3. 3 Prepare the cheesecake: Beat cream cheese in a large bowl until smooth. Gradually mix in 1 1/4 cups sugar, heavy whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of the batter into the prepared pan. Top with cookie pieces; pour in remaining batter.
4. 4 Bake in the preheated oven for 45 minutes. Remove cake from the oven.
5. 5 Combine sour cream, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off, leaving cheesecake in for an additional 30 minutes. Remove cheesecake and let cool completely on a wire rack.
6. 6 Make the chocolate topping: Combine chocolate chips and heavy whipping cream in a saucepan; stir over low heat until chocolate melts, then stir in vanilla. Pour mixture over cheesecake while still warm.
7. 7 Refrigerate before serving, at least 8 hours or overnight. Remove about 1/2 hour to 1 hour before serving and remove the ring from the springform pan.

By Millie Ellis

Ingredients

• ✓ chocolate sandwich cookie crumb
• white cake mix
• water
• vegetable oil
• egg white
• confectioners' sugar
• shortening
• vanilla extract
• egg white
• chocolate sandwich cookie

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. 2 In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
3. 3 Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
4. 4 To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

By Suzanne Stull