Ingredients: |
Ingredients: 1 pkg. (1 lb.) Oreo cookies
2 tbsps. plus 1½ cups sugar
¼ 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
1½ tsps. vanilla extract
¾ cup chocolate fudge topping
1½ cups frozen whipped topping, thawed
Mini oreos (optional)
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Directions: |
Directions:Position racks in center and lower third of oven. Preheat oven to 350ºF. 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 500ºF. 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 200ºF. 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. |
This recipe for Oreo Cookie Cheesecake is from