A friend of mine has been requesting that I make a dessert for some time now. With a Sunday of house chores and relaxation ahead of me, I decided it was the perfect day to create this masterpiece. I decided on an Oreo cheesecake. I found a recipe on Pinterest that looked pretty straight forward. I also have never made Oreo cheesecake, since well, I’m not really a huge fan of Oreos. GASP! I know, I know. I’m told it was pretty delicious, so perhaps this will stay in my recipe book of “To Be Made Again” treats.Ingredients Crust 1 1/2 cups crush Oreos 1/4 butter, softened Filling 3 packages cream cheese, softened 1 cup sour cream 1 1/2 cup sugar 4 eggs, beaten 2 tsp vanilla Package of Oreos, crushed Cool Whip Miniature Oreo cookies Chocolate sauce Directions Preheat the oven to 300º. Grease a 10 inch springform pan. Combine the cookie crumbs for the crust and butter and press into the bottom of the pan. Refrigerate while you prepare the filling. In a large mixing bowl combine the cream cheese, sour cream, and sugar until smooth. Add the eggs and vanilla and beat just until combined. Stir in the remain crushed Oreos. Pour over the crust in the pan. Put the springform pan on a cookie sheet. Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
Top with cool whip. Drizzle chocolate around the edge of the cheese cake and scatter miniature Oreos.