Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| \N \N | DOLORES MCCANN (BSWN00A) |
| 10 xes | Oreo cookies with filling |
| 2 tablespoons | Margerine |
| 16 ounces | Cream cheese |
| ½ pounds | White chocolate; grated |
| 3 xes | Large eggs |
| ¾ cup | +1 tbsp sugar |
| 1½ tablespoon | White creme de cocoa |
| ¾ cup | Sour cream |
Combine crushed cookies and margerine. Press on the bottom of a round 9-inch glass or plastic pan. Rotating pan midway through cooking; microwave on high 2 minutes. Put cream cheese and chocolate into a large glass mixing bowl. Stirring midway through cooking time, microwave on 50% 4 minutes, or until cheese is softened and chocolate is melted.
Add eggs and beat with an electric mixer or whisk.
Add ¾ cup sugar and 1 tbsp of liqueur; mix well. Pour over prepared crust.
Rotating a quarter turn after every 3 minutes, microwave on 70% 10-12 minutes, or until center jiggles only slightly. Combine sour cream with remaining sugar and liqueur and spread over top of cheesecake. Microwave on 70% 1 minute. Let cool and refrigerate.
Garnish top with (very cold to shave) dark chocolate shavings. Makes 9-10 servings.
Source: newsletter 3-86 Dolores McCann