---

---

---

Oreo Cookie Cheesecake
 

2 cups Oreo cookie crumbs  2 T butter, melted  ¼ cup packed brown sugar  1 t ground cinnamon  2 lbs. (4 – 8 oz. Packages) cream cheese, softened  1¼ cups white sugar  1/3 cup heavy whipping cream  2 T all-purpose flour  1½ t vanilla extract  4 eggs  1½ cups Oreo cookies, crushed into pieces 16 oz. sour cream  ¼ cup white sugar  1 t vanilla extract  1 cup heavy whipping cream  1½ cups semisweet chocolate chips  1 t vanilla extract Mix 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350º F. (175º F. C) for 5 minutes; set aside.  In a large bowl, beat cream cheese at medium speed of an electric mixer until smooth. Gradually add 1¼ cups sugar, beating well. Add 1/3 cup whipping cream, flour, and 1 t vanilla; beat well. Add eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1½ cups cookie pieces; pour in remaining batter. Bake at 350º F. (175º F. C) for 45 minutes.  Combine sour cream, ¼ cup sugar, and 1 t vanilla; spread evenly on cheesecake. Bake at 350º F. (175º F. C) for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake and let cool completely on a wire rack.  Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts; stir in 1 t vanilla. Pour mixture over cheesecake while still warm. Refrigerate at least 8 hours before serving. Remove about ½ hour to 1 hour before serving, remove ring from springform pan, decorate as desired, and cut. Makes 14 servings.  Note: Using a long piece of unflavored dental floss held tightly between your hands works well to cut the cake.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.