Alice in the Kitchen

Oreo Cheesecake

We tested out a new cheesecake recipe for Father’s Day – and I think it was a success.  It is an Oreo cheesecake, similar to the one served at The Cheesecake Factory.

Interestingly – probably the best part was the cookies n cream cool whip that I put on top of the cheesecake – so you should make that too – just save a few cookie crumbs, stir them into the cool whip, and top it!

Here’s what you’ll need for the cheesecake:

Filling
1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies, coarsely chopped for the batter
10  Oreo cookies, coarsely chopped for the topping

Crust
25 Oreo cookies, finely chopped (I chopped them up in a food processor until they were a fine cookie powder)
2 tablespoon melted butter
9″ spring form pan (buttered on bottom and sides)

1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.

2. Beat cream cheese with a mixer on low until fluffy.
3.  Slowly add sugar and continue beating cream cheese until mixed well.
4.  Add eggs one at a time and continue to beat until blended.
5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
6. Stir in the coarsely chopped oreo cookies with a spoon.

7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.

8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.

9.After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

10. Decorate as you see fit – I highly suggest the doctored cool whip I mentioned above!

Yum!