Oreo cookie cheesecake

Yield: 1 Servings

Measure Ingredient
2 cups Crushed chocolate wafers or chocolate crumbs
⅓ cup Melted butter
¼ cup Sugar
4 packs (8 oz) cream cheese
4 \N Eggs
1 cup Sugar
1 teaspoon Lemon juice
\N \N Whipping cream
\N \N Melted ; good-quality semi-sweet chocolate
\N \N Whipped cream
\N \N Oreo cookies





Base: Mix together and pat firmly into a 10 inch springform Filling: Soften cream cheese and beat until smooth. Add sugar and beat. Add eggs one at a time, mixing after each one. Mix in lemon juice. Pour over crumb base. Bake at 350 for 35 -45 minutes. Cake has baked long enough when center has become firm. Usually the cake will start browning on the edges by this time.

Topping: I basically add some whipping cream to some melted , good-quality semi-sweet chocolate. I add just enough to make the chocolate smooth and spreadable. I probably use 4 oz of chocolate and approx. 4-5 TBSP. of whipping cream. Spread it onto top of cooled but not chilled cheesecake.


Garnish: Whipped cream stars around outside, approx. 1½ inches in diameter. Cut Oreo cookies in half to place on their edges around the cake in the stars.

* Don't overbake. Just baking enough to firm the middle means a creamy interior. Serve cake well chilled Posted to EAT-L Digest by Debra Ryckman <dryckman@...> on Feb 7, 1998

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