Cookies N Cream Cheesecake Recipes

Steps:

• In a mixing bowl blend, cream cheese, butter, and sugar until fully combined.
• Add flour to cream cheese mixture and continue to blend together until fully combined.
• Add crushed cookies to the mixture and gently fold together. Ensure the cheesecake batter is fully mixed.
• Cover with plastic wrap and chill in refrigerator for 30 minutes, or until batter is firm to touch.
• Preheat oven to 350°F(180°C).
• Roll batter into small balls and place on a parchment lined baking sheet.
• Using your fingers or a warm spoon press down on the dough balls to help form a cookie shape.
• Bake for 12-15 minutes or until cookies turn golden brown on the bottom.
• Place cookies on a cooling rack and rest for at least 5 minutes.
• Enjoy!

Steps:

• Separate the cream from the cookies into 2 different bowls.
• Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup (50g) of the crumbs for later.
• Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
• Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.
• In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
• In a measuring cup, mix the milk with the gelatin until dissolved.
• Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
• Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
• Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
• Unclasp the ring of the springform pan, slice, then serve!
• Enjoy!

Steps:

• Heat oven to 325°F.
• Crush 12 cookies finely; place in medium bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, cut remaining cookies into quarters.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in quartered cookies. Pour over crust.
• Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Steps:

• Halve 4 of the cookies; reserve for garnish. Finely chop remaining cookies; set aside. Remove 1 cup of the whipped topping; store in tightly covered container in refrigerator to use as a garnish.
• Beat Neufchatel and sugar in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well. Gently stir in the remaining whipped topping and the chopped cookies. Spoon into crust.
• Refrigerate 3 hours or until firm. Top with the reserved whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.

Steps:

• PREHEAT oven to 325°F if using a silver springform pan (or 300°F if using a dark nonstick springform pan). Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes. BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.

Steps:

• Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner.
• With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla.
• Add in eggs one at a time, beating to combine. Beat in sour cream and salt.
• Stir in chopped oreos by hand.
• Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes.
• Transfer tins to a wire rack to cool completely.
• Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.