OREO CHEESECAKE
2 cups Oreo cookie crumbs (about 20 cookies)
2 tablespoons butter, melted
1/4 cup brown sugar
2 lbs. cream cheese, softened
1-1/4 cups sugar
1/3-cup pareve (non-dairy) whip (or whipping cream)
2 tablespoons flour
1-teaspoon vanilla
4 eggs
2 cups coarsely crumbled Oreos
1 lb. sour cream¼ cup sugar
1-teaspoon vanilla
1/3-cup pareve [non-dairy] whip (or whipping cream)
1-1/4 cups semisweet chocolate chips
- Preheat oven to 325 degrees.
- Combine first 3 ingredients and press mixture in bottom and up sides of a 10-inch spring-form pan.
- Bake for 10 minutes and set aside.
- Beat cream cheese until creamy.
- Gradually add 1-1/4 cups sugar, beating well.
- Add 1/3-cup pareve whip, flour and 1 teaspoon vanilla.
- Mix well. Add eggs one at time, beating well after every addition.
- Pour 3-1/2 cups of this batter into prepared crust.
- Top with crumbled cookies.
- Pour remaining batter over cookies.
- Bake for 1 hour and 15 minutes.
- Combine sour cream, remaining 1/4 cup sugar and 1 teaspoon vanilla.
- Spread over cheesecake.
- Bake for 7 more minutes.
- Turn oven off and leave cheesecake in with door close for 45 minutes.
- Remove from oven and cool completely on a wire rack.
- Cover and chill 8 hours.
- Remove sides of pan.
- Combine 1/3-cup pareve whip with chocolate chips in a small saucepan.
- Stir over low heat until chocolate melts.
- Stir in teaspoon vanilla and remove from heat.
- Carefully spread mixture over cheesecake allowing it to drip down the sides.
- Chill.