Monday, February 12, 2007

Oreo Cheesecake


Oreo Cheesecake

1 1/2 C. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 Tbsp. Melted Butter

Filling - all ingredients need to be at room temperature
1 1/2 lb. Cream Cheese
1 C. Sugar
5 Large Eggs
1/4 tsp. Salt
2 tsp. Vanilla
1/4 C Flour
8 oz Sour Cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for the Top of Cheese Cake

Crust Butter bottom and sides of a 9-inch springform pan.  Mix melted butter with Oreo crumbs and press into the pan, covering the bottom and 1 1/2" up the sides.  Set aside.

Preheat oven to 325.

Beat cream cheese until light and fluffy. Keeping the mixer on low setting, gradually add sugar and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour; pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon.

Pour filling into the springform pan and sprinkle the coarsely chopped Oreo Cookies on top. Place pan on the top rack and in the middle of the preheated oven, and bake for one hour and 15 minutes. When time is up, prop the oven door open and let the cheese cake stay in the oven for one hour.

Remove from oven and let cool completely.  Refrigerate for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.

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