"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Oreo Cheesecake Recipe

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This recipe for Oreo Cheesecake, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorrie Friday
Added: Tuesday, June 23, 2009


Graham cracker crust:
1 1/4 C graham cracker crumbs
1/3 C unsalted butter, melted
1/4 C packed light brown sugar
1 tsp cinnamon

Oreo filling:
2 lb. (4 12 oz blocks) cream cheese, room temp.
1 1/4 C sugar
2 T flour
4 eggs
2 egg yolks
1/3 C whipping cream
1 tsp vanilla
1 1/2 C coarsely chopped Oreo cookies
2 C sour cream
1/4 C sugar
1 tsp vanilla

Swiss Fudge Glaze:
1 C whipping cream
8 oz semi sweet chocolate, chopped
1 tsp vanilla

Blend ingredients in bottom of a 9 or 10 inch springform pan.
Press into bottom and refrigerate crust until firm, about 30 min.

Preheat oven to 425.
Beat cream cheese until smooth.
Beat in sugar and flour until well blended.
Pour 1/2 of batter into crust.
Sprinkle with chopped Oreos.
Gently pour remaining batter over Oreos.
Bake for 15 minute at 425, then reduce temperature to 225 and bake 60 to 70 minutes more, until done (test with a toothpick).
Increase oven temp to 350.
Blend sour cream, 1 tsp vanilla and 1/4 C sugar.
Spread over cake and bake for 7 min.

Scald cream in saucepan over high heat.
Add chocolate and vanilla and stir 1 min.
Remove from heat and stir until chocolate is melted.
Refrigerate glaze 15 min.
Set cake on platter and remove springform.
Pour glaze over top and smooth over sides.
Cut Oreos in half an place around edge.





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