Did I mention I love cheesecake? Did I also mention I love Oreos? Well I love both, so what's better than combining the two and making a Cookies and Cream Cheesecake? I had a craving for cheesecake so I found this recipe on the Kraft recipes website. It is basically a New York cheesecake with bits of Oreo cookies. I should have expected it to be a bit too rich, seeing as my previous New York cheesecake, was too rich, but it was delicious nonetheless.
Makes 16 servings.
1 cup crushed Oreo cookies (about 12 cookies)
4 pkg. (250 grams each) Philadelphia Cream Cheese, softened
1 cup sugar
1. Preheat oven to 325°F (160°C) if using a silver springform pan or 300°F (150°C) if using a dark nonstick springform pan. Mix crushed cookies and butter; press onto bottom of 9-inch (22 cm) springform pan. Bake 10 minutes.
2. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.
3. Bake for 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.