CRUST:
1 1/2 c Crushed cream-filled Oreos
(about 19)
2 tb Margarine or butter —
Melted
FILLING:
24 oz Pkgs.
1 c Sugar
3 Eggs
1 c Whipping cream
2 tb Margarine or butter —
Melted
2 ts Vanilla
1 c Coarsely chopped Oreos —
About 11 cookies
GARNISH:
Whipped cream — sweetnd
W/confection
Crushed Oreos
Cream cheese — softened
Heat oven to 325. In medium bowl, combine crust ingredients; mix well.
Press in bottom and up sides of 10-inch springform pan. Refrigerate. In
large bowl, beat cream cheese until smooth. Gradually add sugar, beating
until smooth. Add eggs 1 at a time, beating well after each addition. Add
whipping cream, 2 T. margarine and vanilla; beat until smooth. Stir in 1 c.
chopped cookies. Pour into crust-lined pan. Bake at 325 for 50 to 60 min.
or until edges are set. (To minimize cracking, place shallow pan half full
of hot water on lower oven rack during baking.) Turn oven off; let cake
stand in oven for 30 minutes or until center is set with door open at least
4 inches. Remove from oven; cool at room temperature on wire rack. Remove
sides of pan. Refrigerate overnight. To garnish, top with whipped cream;
sprinkle with crushed cookies. Store in refrigerator. A guaranteed
crowd-pleaser!
Yields
1 Servings