The other day, I saw my bestie-Katherine blogging about the Cheese cake using her newly bought pan. I was envious and craving for Cheese cake. Immediately, scoured the internet for cheese cake recipe. I love Oreo, and know that there is Oreo Cheesecake in the market so I looked for Oreo Cheesecake recipe instead. Came acrossed the recipe from All Recipe.com, I told myself I will try to bake it if I am able to find the ingredient-PHILADELPHIA Brick Cream Cheese. Yesterday, managed to get the cream cheese so I baked this afteroon after my work as I wanted to give this dessert as a gift to Tony as he will be returning tomorrow from Wellington and will be going back to Wellington on Sunday again. Hope he will love this Oreo Cheese Cake.
After a few attempts, I have decided to update the recipe.
Ingredients:
24 OREO Cookies, divided
3 Tablespoons butter, melted
2 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened-I have reduced to 2 instead of 3
3/4 Cup Sugar (Slightly less than 3/4)
1 Teaspoon vanilla
3 Eggs
1.Heat oven to 350 degrees F/180 Degree Celsius. 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 springform pan.
I have lay baking paper on the base of the pan, as I was worried the crust may stick to the base and make it difficult to remove.
2.Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 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.
3.Bake 45 min or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.
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