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Oreo Cookie Cheesecake

A yummy recipe I got from the February 1994 issue of Chatelaine.





List of Ingredients



• 1/2 (450-g) package Oreo cookies
  
• 1 tablespoon butter, melted
  
• 6 squares (6 oz) semisweet or bittersweet chocolate
  
• 2 (250-g) packages cream cheese, light or regular, at room temperature
  
• 1/2 cup granulated sugar
  
• 3 eggs
  
• 2/3 cup sour cream, light or regular
  
• 1 1/2 teaspoons vanilla
  
• 2 teaspoons finely grated orange peel (optional)
  






Instructions



1. Preheat oven to 300F.
   
2. Grind cookies into crumbs. Place 1 1/2 cups of cookie crumbs in a dish and mix in butter. Pat this mixture into bottom of a greased, 9-inch springform pan.
   
3. Cut chocolate into chunks. Microwave on medium for 2 minutes, then stir until smooth.
   
4. Meanwhile, in a large bowl, beat cream cheese at high speed until smooth. Gradually beat in sugar. Reduce mixer speed to medium and add eggs, 1 at a time, scraping sides of bowl after each addition.
   
5. Gradually beat in sour cream, melted chocolate and vanilla. Stir in grated peel.
   
6. Pour over prepared crust. Sprinkle with remaining cookie crumbs. Gently swirl crumbs into cake with a spatula.
   
7. Place cake in centre of preheated oven. Partially fill a shallow pan with hot water and place on rack below cake. Bake until cake seems to be almost set when pan is gently jiggled, about 1 1/2 hours.
   
8. To prevent cheesecake from cracking in centre, rinse a knife with hot water and run around edge of hot pan as soon as it is removed from oven. Leave in pan and place on a rack to cool.
   
9. Refrigerate, uncovered, until chilled, at least 4 hours or overnight.
   
10. Garnish cake with Oreo cookie halves, standing them on end, just before serving.
    






Final Comments


Makes 12 servings.