Monday, March 29, 2010

Overloaded Cookies and Cream Cheesecake

So, I got a little excited when making this cheesecake (Hello!?!?! It's cheesecake, I think we have already determined my weakness for this dessert) and proceeded to add the entire package of Oreo's. Upon review, I found out I wasn't suppose to. Result.....Overloaded Cookies and Cream Cheesecake! This made for a pretty rich dessert....very good but very rich. You won't hear me complaining but some 'weaker' people may prefer the original Oreo recommendations ;)

Overloaded Cookies and Cream Cheesecake
Slightly adapted from Philadelphia Cream Cheese Classic Recipes

1 cup chocolate sandwich cookie crumbs (about 12 cookies)
1 tablespoon butter, melted

3 packages (8 ounce) cream cheese, softened
3/4 c sugar
1 teaspoon vanilla
3 eggs
16 chocolate sandwich cookies, quartered, divided
Preheat oven to 325 degrees. Mix crumbs and butter in the bottom of a 9 inch spring form pan. Bake for 10 minutes, if using a silver pan or bake at 300 degrees for 10 minutes if using a dark pan.

Mix cream cheese, sugar and vanilla with electric mixer on medium speed. Add eggs and mix on low just until blended. Fold in 12 quartered cookies. Pour over crust. Place remaining cookies on top of batter (This is where I went wrong and add the REST of the cookies, i.e. the rest from the package)
Bake at 325 degrees for 50-55 minutes or until center is almost set. Bake at 300 degrees if using dark pan. Run knife around rim of pan to loosen cake and cool before removing rim of pan. Refrigerate for 4 hours or overnight.


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