Chocolate Oreo Mudslide Cheesecake
Source of Recipe
Recipes Lost and Found
List of Ingredients
Crust:
1 1/2 C. chocolate (Oreo) cookie crumbs
3 T. butter, melted
1/2 C. chopped almonds
Filling:
4 (8-ounce) packages cream cheese, softened 3/4 C. sugar
4 extra large eggs
3/4 C. whipping cream
2 t. vanilla
1 1/2 C. semisweet chocolate chips, melted 12 chocolate-creme-filled
Oreo cookies, each cut in half
Topping:
1 1/2 C. semisweet chocolate chips
3/4 C. whipping cream
1 T. butter
1 t. vanilla
Recipe
For Chocolate Crust:
Mix together cookie crumbs, butter and almonds until blended. Press
evenly into bottom and 1-inch up sides of a 9 1/2-inch springform pan;
set aside.
For Cheesecake Filling:
In large bowl of an electric mixer, beat together cream cheese and sugar
until light and fluffy. Beat in eggs until thoroughly blended. Blend in
cream and vanilla and beat 3 to 4 minutes longer. Beat in melted
chocolate, beating 2 minutes more.
Turn 1/2 of filling into crust, spreading evenly. Top with a single
layer of cookie halves (using them all). Carefully top with remaining
filling, spreading evenly and smoothing top.
Bake in preheated 400° F. oven 20 minutes. Without opening oven,
reduce oven temperature to 300° F. and continue baking 40 to 45
minutes longer until cheesecake is set around edges but still jiggles
slightly in center. Cool to room temperature, then refrigerate until
well chilled, 4 hours or longer. Run a sharp knife around edge of pan to
loosen cake.
For Topping:
Combine chocolate chips and cream in a 1-quart glass measure. Heat in
microwave oven on high power 1 1/2 to 2 minutes, until smooth when
stirred. Stir in butter, until melted, and vanilla. Refrigerate until
thickened to spreading consistency, about 25 to 30 minutes or longer.
Spread evenly on top of cake and return to refrigerator until firm. To
serve, cut into slices with sharp knife. Garnish with whipped cream, if
desired. Refrigerate any leftovers.
Makes 12 to 14 servings.
|
Â
Â
Â
|
member logon
