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Pelican Pete’s Oreo Cheesecake Recipe

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This recipe for Pelican Pete’s Oreo Cheesecake is from The "Yes List", 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¼ cups chocolate cookie crumbs
3 to 4 Tbsps. Butter, melted
2 cups whipping cream, divided
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
34 Oreo cookies, divided
4 oz. (4 squares) semisweet chocolate
½ tsp. vanilla
Whipped cream for garnish
Directions:
Directions:
For crust, combine cookie crumbs and melted butter; press into bottom of 9- or 10-inch springform pan. Place crust in freezer while preparing filling.

Whip 1 ½ cups whipping cream until stiff peaks form; place in refrigerator until ready to use.

With electric beater, food processor or by hand, whip cream cheese until smooth. Add sugar and blend thoroughly. Coarsely chop 24 cookies and fold in whipped cream. Turn filling into frozen cookie crust, spreading evenly to edges of pan, smoothing top.

Cover and refrigerate 4 hours or overnight. Loosen cheesecake from pan by running knife around edges., making sure to include crust. Release sides of pan.

Melt chocolate in saucepan over low heat, stirring constantly. Remove from heat and allow to cool slightly. Whisk in remaining whipping cream and vanilla. Glaze top and sides of cheesecake with chocolate mixture; place in refrigerator until glaze hardens, about 30 minutes.

 

 

 

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