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Oreo Cookie Cheesecake Recipe

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This recipe for Oreo Cookie Cheesecake, by , is from Family & Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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1 pkg. (1 lb.) Oreo cookies
2 tbsps. plus 1 cups sugar
cup butter or margarine, melted
4 - 8oz. pkgs. cream cheese, room temperature
4 eggs
2 egg yolks
1 cup sour cream
2 tbsps. all purpose flour
1 tsps. vanilla extract
cup chocolate fudge topping
1 cups frozen whipped topping, thawed
Mini oreos (optional)

Position racks in center and lower third of oven. Preheat oven to 350F. Coat 9" springform pan with cooking spray. In food processor process 28 cookies with 2 tbsps. butter until crumbs form. Press crumb mixture onto bottom and 2" up sides of pan. Bake 5 minutes; remove from oven. Increase oven to 500F. Coarsely chop remaining cookies; reserve. At medium-high speed beat cream cheese until smooth. Add remaining sugar; beat until fluffy, 2 minutes. Add eggs, egg yolks, sour cream, flour and vanilla; beat until blended. Stir in reserved cookies. Pour into crust. Place large roasting pan on bottom oven rack; fill half way with hot water. Place cheesecake on center oven rack. Bake until top just begins to brown, 10 minutes. Reduce oven temperature to 200F. Bake 1 hour, covering with foil if top browns too much, or until center jiggles slightly when pan is shaken. Turn oven off; let stand in oven for 20 minutes with door closed. Run knife around edge to loosen. Cool on rack 30 minutes. Cover loosely. Refrigerate 4 hours or overnight. Remove side of pan. Spread cake top with fudge topping. Transfer whipped topping to pastry bag fitted with small star tip; pipe lattice over cake top and shell pattern around edge. Garnish if desired 16 servings.




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