A dense and creamy New York-style cheesecake loaded with popular chocolate sandwich cookies seems a teenager's dream come true. I got this recipe from Nicole Perzik, Saratoga California May of 1987.
In a food processor, whirl ½ a package of the cookies, including filling, until they form fine crumbs (or place cookies in a paper-plastic bag and crush with a rolling pin); mix in butter. Scoop crumbs into a 9-inch cheesecake pan with a removable bottom and press crumbs evenly over the bottom about ½ inches upside down. Chill crust to firm, about 20 minutes.
In a food processor or bowl of an electric mixer, whirl or beat the cream cheese, sugar, and whipping cream at medium speed until smooth. Add eggs, flour, and vanilla; whirl or beat again to blend.
Pour ½ of the cream cheese mixture over the chilled crust. Break the remaining cookies in half and scatter over the mixture, overlapping cookies, if necessary, to use all. Pour the remaining mixture over the cookies. (If you whirl the cream cheese mixture in a food processor, a filling will be thin enough to allow cookies to float to the top during baking. Filling will keep cookies in place if prepared in the electric mixer.)
Bake the cake in a 300-degree oven until the cheesecake is golden on top and jiggles only slightly in the center when gently shaken, about 1 hour and 20 minutes.
Take the cake from the oven and let it cook on a rack. Cover and chill until cold, at least 4 hours, or overnight. Before serving, run a knife between the cake and pan sides; remove the rim. Cut cheesecake into slender wedges to serve. Makes 12 to 16 servings.
You start with a standard crumb crust, using half the package of cookies, then sandwich the rest between two layers of the creamy filling and bake. If the batter is thin (because it is made in a food processor), cookies float up to make a bumpy-looking top. A thicker batter (made with an electric mixer) holds the cookies in the middle.
Chocolate Cooky Cheesecake
1 package (1 ¼ lb.) Oreo cookies
1/3 cup butter or margarine, melted
4 packages (8 oz each) cream cheese, cut into chunks
1-cup of sugar
1/3 cup whipping cream
6-large eggs
2-tablespoons all-purpose flour
2-teaspoons vanilla
In a food processor, whirl ½ a package of the cookies, including filling, until they form fine crumbs (or place cookies in a paper-plastic bag and crush with a rolling pin); mix in butter. Scoop crumbs into a 9-inch cheesecake pan with a removable bottom and press crumbs evenly over the bottom about ½ inches upside down. Chill crust to firm, about 20 minutes.
In a food processor or bowl of an electric mixer, whirl or beat the cream cheese, sugar, and whipping cream at medium speed until smooth. Add eggs, flour, and vanilla; whirl or beat again to blend.
Pour ½ of the cream cheese mixture over the chilled crust. Break the remaining cookies in half and scatter over the mixture, overlapping cookies, if necessary, to use all. Pour the remaining mixture over the cookies. (If you whirl the cream cheese mixture in a food processor, a filling will be thin enough to allow cookies to float to the top during baking. Filling will keep cookies in place if prepared in the electric mixer.)
Bake the cake in a 300-degree oven until the cheesecake is golden on top and jiggles only slightly in the center when gently shaken, about 1 hour and 20 minutes.
Take the cake from the oven and let it cook on a rack. Cover and chill until cold, at least 4 hours, or overnight. Before serving, run a knife between the cake and pan sides; remove the rim. Cut cheesecake into slender wedges to serve. Makes 12 to 16 servings.
