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Oreo Cookie Cheesecake




Source of Recipe


Internet


List of Ingredients




2 cups Oreo cookie crumbs
2 T butter, melted
¼ cup packed brown sugar
1 t ground cinnamon
2 lbs. (4 – 8 oz. Packages) cream cheese, softened
1¼ cups white sugar
1/3 cup heavy whipping cream
2 T all-purpose flour
1½ t vanilla extract
4 eggs
1½ cups Oreo cookies, crushed into pieces
16 oz. sour cream
¼ cup white sugar
1 t vanilla extract
1 cup heavy whipping cream
1½ cups semisweet chocolate chips
1 t vanilla extract

Recipe



Mix 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350º F. (175º F. C) for 5 minutes; set aside.

In a large bowl, beat cream cheese at medium speed of an electric mixer until smooth. Gradually add 1¼ cups sugar, beating well. Add 1/3 cup whipping cream, flour, and 1 t vanilla; beat well. Add eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1½ cups cookie pieces; pour in remaining batter. Bake at 350º F. (175º F. C) for 45 minutes.

Combine sour cream, ¼ cup sugar, and 1 t vanilla; spread evenly on cheesecake. Bake at 350º F. (175º F. C) for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake and let cool completely on a wire rack.

Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts; stir in 1 t vanilla. Pour mixture over cheesecake while still warm. Refrigerate at least 8 hours before serving. Remove about ½ hour to 1 hour before serving, remove ring from springform pan, decorate as desired, and cut. Makes 14 servings.

Note: Using a long piece of unflavored dental floss held tightly between your hands works well to cut the cake.