Chelles Oreo Cheesecake Recipes

Steps:

• Heat oven to 350 degrees F.
• Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Steps:

• Heat oven to 350 degrees 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 springform pan.
• 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.
• Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

Steps:

• Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
• All ingredients need to be at room temperature before beginning.
• Beat cream cheese until light and fluffy.
• Keep mixer on a low setting during the mixing and beating process.
• Add sugar gradually and continue beating cream cheese until mixed through.
• Add eggs one at a time and continue to beat until blended.
• Stir vanilla, salt and flour into cream cheese and egg mixture.
• Add the sour cream.
• Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
• Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
• Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
• Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
• Cool on wire rack.
• When cool, refrigerate for 24 hours.