Oreo Cheesecake

Amy's Note: There are so many flavors of Oreos these days that the variations are almost endless.

Oreo Cheesecake

1 lb. pkg. Oreo cookies
2 Tbs. unsalted butter, melted
FILLING:
4 (8 oz.) pkgs. cream cheese, softened
1-1/4 cups sugar
2 Tbs. flour
5 eggs
1/3 cup heavy cream
1 tsp. vanilla extract
TOPPING:
1 cup sour cream
1 Tbs. sugar
1 tsp. vanilla extract.

*1. Make crust: Heat at 425. Crumble 25 cookies into food
processor; process until finely ground. Add melted butter; process
until blended. Pour into 9-inch springform pan; press over bottom
and 3-inches up sides. Refrigerate until firm.

*2. Meanwhile, make filling: In large bowl of electric mixer, at
medium-high speed, beat cream cheese, sugar and flour 1 minute or
until blended and smooth. Beat in eggs, one at a time. Beat in
heavy cream and vanilla.

*3. Crumble remaining cookies into food processor; pulse just until
coarsely chopped. Remove; finely grind and reserve some for
garnish. Pour half of the cheese-cake batter over crust in prepared
pan; sprinkle evenly with the chopped cookies. Top with remaining
batter. Set on jelly-roll pan; bake 15 minutes. Reduce heat to 225F
and bake 50 to 55 minutes, until firm around sides but still jiggly
in center.

*4. Make topping: In small bowl, combine sour cream, sugar and
vanilla; mix well. Spread over top of cheesecake. Increase oven
temperature to 350. Bake cheesecake 7 to 10 minutes; place on rack.

Cool to room temperature. Refrigerate several hours or overnight.
Sprinkle with reserved ground Oreos before serving. Makes 16
servings.

-McCall's , May 1994