Add Oreos to it of course!! In one word…heavenly. This was a recipe I got off the WC board on the Nest and have been waiting months to make…and it’s probably a good thing I waited so long because I’ve saved myself a lot of calories in that time by not making…and eating it sooner. This one will be a repeat offender…
- 1 cup crushed OREO cookies (about 12 cookies)*
- 1 1/2 tbsp butter, melted
- 4 pkgs (8-oz. each) cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 4 eggs
- 20 OREO cookies, quartered
*NOTE: Regular Oreo cookies are recommended, as cake does not set as well with Double Stuff.
Preheat oven to 325 degrees if using silver springform pan (or 300 degrees if using a dark non-stick 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 or drizzle with caramel, if desired.
Source: Nestie Lalabee0425