Hot Fudge Oreo Gourmet Cheesecake Food

OREO LOVER'S CHEESECAKE

Steps:

• For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
• Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
• Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
• Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.

HOT FUDGE SAUCE

Steps:

• Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
• Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

GOURMET CHEESECAKE

Steps:

• Prepare cookie crust: Place butter and sugar in mixer bowl and mix till fluffy, about 3 minutes, scraping often. Add yolks and mix thoroughly. Add vanilla and salt, and then flour. Allow to mix till it forms a ball and then remove from bowl and place on floured surface. Roll into a circle and place bottom of 10" springform pan over dough and cut around it with a knife a little smaller (about 1/4") than the pan bottom. Transfer to cookie sheet covered with parchment and bake at 350° for 15-18 minutes or till JUST browned on edges. Cool completely.
• For Filling:.
• Place softened cream cheese in mixer bowl and mix till smooth--this takes patience, because it's a lot of cream cheese and you have to scrape and work with it to get it mushed together --
• Add sugar and flour and mix thoroughly. Add eggs one at a time mixing between each one, and then add sour cream and vanilla.
• Butter sides of springform pan and place cookie crust in the bottom--trim to fit if needed. Pour filling on top of crust and smooth the top. Bake in a 350° oven for 90 minutes and then reduce heat to 325° for another 15-20 minutes to set center. Turn oven off and leave cake inside -- prop door open and allow cake to cool completely, then remove, cover with plastic wrap and refrigerate till serving time. Top with fresh fruit or canned pie filling, or fresh whipped cream.

OREO CHEESECAKE

Steps:

• Mix Oreos and butter.
• Press them down in a greased 9inch spring form pan.
• In a large bowl, cream together remaining ingredients until well blended.
• Pour into spring-form pan.
• Break up 8 Oreos and drop on top of the batter.
• Bake for 45-60 minutes at 300 Deg F.
• Don't bake till it cracks.
• Cool to room temperature and chill in the refrigerator before removing pan.