CHOCOLATE OREO MUDSLIDE CHEESECAKE
Source of Recipe
SandyOH
List of Ingredients
CHOCOLATE CRUST
1 1/2 cups chocolate (Oreo) cookie crumbs
3 tablespoons butter, melted
1/2 cup chopped almonds
CHEESECAKE FILLING
4 (8-ounce) packages cream cheese, softened
3/4 cup sugar
4 extra large eggs
3/4 cup whipping cream
2 teaspoons vanilla
1 1/2 cups semisweet chocolate chips, melted
12 chocolate-creme-filled Oreo cookies, each cut in half
TOPPING
1 1/2 cup semisweet chocolate chips
3/4 cup whipping cream
1 tablespoon butter
1 teaspoon 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-degree oven 20 minutes. Without opening oven, reduce
oven temperature to 300 degrees 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 oosen 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.
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