Oreo cheesecake

Yield: 8 servings

Measure Ingredient
-Dottie Cross TMPJ72B
18 Oreo cookies; to 20
32 ounces Cream cheese; 4 8oz pkgs softened
1½ cup Sugar
1½ teaspoon Vanilla
2 teaspoons Cornstarch
4 Eggs
½ cup Heavy cream

Preheat oven to 350 degrees. Butter an 8"x 3" springform pan. Trim ⅓ off of each cookie needed to stand around the inside of pan. Cut remaining cookies into quarters and reserve with the ⅓ parts of cut cookies.

Beat cream cheese with sugar, vanilla and cornstarch. Add eggs, one at a time, beating after each addition. Stir in heavy cream.

Alternate layers of cream cheese and cookies, ending with cheese mixture. Wrap bottom and sides of pan with aluminum foil. Place pan in a large pan (try roasting pan). Add hot water up to 1-½ inch.

Bake at 350 degrees for 1 hour. Turn oven off and leave cake in with door closed for 1 additional hour. Remove from water, cool and then refrigerate, covered. (Don't worry if the top resembles the Grand Canyon.

Just whip up a little more cream and cover up the cracks....no problem!) Reformatted by: CYGNUS, HCPM52C

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