Oreo Cheesecake

My first attempt at a cheesecake...

                                         

Here's what you need:

Crust:

2 c crushed oreos (with filling left in)

4 tbsp butter, melted (may need a little extra)

1/4 c firmly packed brown sugar

1. Combine crust ingredients and press into bottom of greased spring pan (I did not use a spring pan, and the sides of my glass pie pan were not nearly high enough).  You may need to use a little extra butter if your crust is too crumbly.  

2. Bake the crust for 12 min at 325 degrees

Filling:

4 packages of cream cheese (8 ounce packages, not low fat)

1 1/2 c white sugar

1/3 c whipping cream

2 tbsp flour

2 tsp vanilla extract

4 large eggs

2 c chopped oreos

3. In a large bowl, beat the cream cheese with an electric mixer until creamy, then add whipping cream, vanilla, and flour (mix after each addition).  Add eggs one by one and mix.

4. Pour 3 1/2 - 4 cups of the cream cheese mixture over the already baked crust.

5. Create what will be the middle layer by adding 2 cups chopped Oreos over the bottom layer of filling.  Then pour the remaining filling over the Oreo layer.  (This is where you need to watch and make sure your cheesecake does not overflow the pan you're using)

6. Bake cheesecake for 1 hour and 15 minutes, but do not remove it from the oven yet! Turn off the oven and let the cheesecake sit inside for 45 minutes after baking time. (This is a very important step that should prevent your cake from cracking on the top surface like mine).

7. Cool completely on a wire rack, then chill for at least 8 hours.  Remove sides of the spring pan.

Topping:

1/3 c whipping cream

1 1/4c chocolate chips (semi sweet)

1 tsp vanilla extract

Oreos for decoration

8. Mix chocolate chips and whipping cream over the stove until melted. Stir in vanilla. Drizzle over the top of the cheesecake (I spread the frosting over the entire top surface of my cheesecake, only do this if you really love chocolate, it was quite overwhelming).  Top your cake with the extra Oreos.  

Store refrigerated

*The texture of my cheesecake was better on the second day.

*Another idea for topping: drizzle white chocolate along with the semi-sweet chocolate

*Re: Oreo garnish, more is better! Enjoy!

*This recipe was modified from the Oreo Cookie Cheesecake at bettycrocker.com