I have to admit, this recipe isn’t mine. I got it from the Facebook page of Voluptuous Vixens. I made the mistake of telling my husband about it, and he loves Oreos, so of course I had to make it. Now, I’m almost 59 years old, and I’ve never made a cheesecake from scratch before, so I wasn’t sure how this one would turn out, especially since I didn’t have that spring-form pan that the recipe calls for (I used a 9″ glass pie pan).
One problem I ran into was that the only package of Philadelphia cream cheese I could find in the store was 226 g, not 250 g, so I ended up using 1/3 of a 4th package to make the complete 750 g called for in the recipe.
Things you’ll need:
24 OREO Cookies, divided
3 tablespoons butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
Heat oven to 350°F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch spring-form pan.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs one at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
Bake 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.
This was very tasty, very easy to make, and would adapt very well to other kinds of cookies. I want to try the raspberry creme Oreos for my next one. Who knew making cheesecake from scratch was so easy?