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Cheesecake, "Oreo" (D)
Serves: 12

1-1/2 cups chocolate sandwich cookie crumbs (about 23 cookies finely chopped)
2 tbsp. melted butter

9" spring form pan (buttered on bottom and sides)

1-1/2 lb. cream cheese
1 cup. sugar
5 large eggs
1/4 tsp. salt
2 tsp. vanilla
1/4 cup flour
8 oz. sour cream
5 chocolate sandwich cookies, coarsely chopped, for the batter)
10 chocolate sandwich cookies, coarsely chopped, for the top of cheese cake

Make Crust:
Mix melted butter with cookie crumbs and press in spring pan cover the bottom and 1-1/2" up the sides with crumbs, set aside.

Make Filling:
All ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through.

Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt, and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped sandwich cookies with a spoon.

Pour cream cheese into the spring pan and place the nine coarsely chopped cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325°F and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.

Poster's Notes:
Just adding a cheesecake recipe to the mix; its from a website called 'kopycat,' and this is the Cheesecake Factory's Oreo Cheesecake.

Posted by Judy Graeber

Nutritional Info Per Serving: N/A