Jacob turned 30 over the weekend. I asked what he wanted me to make him. He said the New York Cheesecake I made a few months ago was really good. I said no, mainly because I wanted something I could blog. #foodbloggerproblems So I figured I could still make cheesecake, just a different kind.
Plus, who wouldn't like chocolate cheesecake with a whole package of OREO's?!?!
I did honor his request for my homemade Chicken and Waffles for his birthday dinner. It really was delicious, I'm just not a fan of frying food at home; that fried food smell just lingers. Gross. But it was a delicious meal!! And a small slice of these cheesecake just completed the night.
Chocolate OREO Cheesecake
32 OREO Chocolate Creme Cookies, divided
32 oz Cream Cheese, softened
1 cup sugar
1 tsp. vanilla extract
1 pkg. (8 squares) Bakers' Semi-Sweet Chocolate, melted, cooled
Whipped Cream and more OREO's for serving
Preheat oven to 325 degrees.
Cover base of a 9 inch spring-form pan with foil or spray with cooking spray.
Place 10 whole OREO's into a food processor and finely crush. Press crumbs into the bottom the spring-form pan. Bake for 10 minutes. Remove from oven and set aside.
Melt chocolate in the microwave until smooth (45 second bursts, stirring between each burst), set aside to cool.
Quarter or slightly crush remaining 20 OREO's - chunks are good!
Beat cream cheese, sugar, and vanilla extract with mixer until well blended and smooth, couple minutes. While continuing to mix, add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. You may need to scrape down the bowl to fully incorporate.
Pour 1 1/2 cups of the OREO chunks into the cream cheese mixture. Pour mixture over crust. Sprinkle with remaining cookies pieces.
Bake 50 minutes to 1 hour or until center is almost set, but still a little jiggly. Allow cheesecake to cool on the counter for an hour or so then refrigerate for at least 4 hours before serving.
To serve, top with whipped cream and additional OREO's.
Source: Kraft Recipes
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