Hot Fudge Oreo Gourmet Cheesecake Food

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.

ICEBOX OREO CHEESECAKE

Steps:

• In the bowl of a food processor, process the cookies and butter until finely ground. Press the mixture evenly into the bottom and sides of a 9-inch springform pan. Refrigerate until set, at least 1 hour or up to 2 days.
• Heat 3/4 cup of the milk in a medium saucepan over medium heat just until simmering. Meanwhile, whisk the egg yolks, flour, and remaining milk in a a large bowl until smooth. Slowly whisk the hot milk into the yolk mixture to temper the yolks. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes. Off heat, whisk in the white chocolate until melted. Transfer the pudding to a bowl and press a sheet of plastic wrap directly on the surface. Refrigerate until cold and set, at least 1 hour or up to 2 days.
• With a stand mixer or a hand held mixer, beat the cream cheese, sugar, vanilla, and salt on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed to medium-low and mix in the chilled pudding until just combined, about 30 seconds. Pour one-quarter of the cream cheese mixture evenly into the chilled crust and sprinkle one-third of the broken cookies over the surface. Repeat the process twice, then top with the remaining filling. Refrigerate until set, at least 6 hours or overnight. (Cheesecake can be wrapped in plastic wrap and refrigerated for up to 3 days.).
• In a chilled bowl, whisk together the cream and sugar until soft peaks form. Transfer the mixture to a piping bag fitted with a star-tip and pipe rosettes around the edge of the cake. Garnish with the mini cookies; slice and serve. Enjoy!

EASY OREO CHEESECAKE

Steps:

• Preheat oven to 350°F Place 16 of the cookies in a resealable bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in boel. Add butter; mix well. Press onto bottom of a 9-inch springform pan.
• Beat cream cheese, sugar nad vanilla in large bowl, wirth electric mixer on medium speed until well blended. Add eggs one at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gentlu stir half of hte chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
• Bake 45 minutes or until center is almost set. Cool. Refrigerare 3 hours or overnight. Cut into 12 pieces. Store leftover pieces in refrigerator.

COOKIES AND CREAM FUDGE/OREO COOKIE FUDGE

Steps:

• Line 13x9 pan with foil and butter the foil.
• Combine sugar, butter, and milk in medium saucepan. Bring to full rolling boil; stirring constantly. Boil constantly for 3 minutes. Remove from heat. Stir in morsels, cream, crushed cookies, and vanilla. Pour into prepared pan. Sprinkle with crumbled cookes and press down lightly or gently swirl into fudge with knife if desired.
• Refrigerate until firm. Lift from pan. Remove foil and cut into pieces.

HOT FUDGE OREO GOURMET CHEESECAKE

Steps:

• CRUST: Coarsely chop half of the cookies and set aside. (I used a food processor.).
• Finely crush the remaining cookies, add the butter, and mix. (I used a food processor.).
• Press firmly on bottom and about 1 1/2 inches up sides of 9-inch springform pan (doesn't need to be perfect). Pan, especially a non-stick pan, does not have to be greased since there is a lot of butter in the crust.
• Bake crust at 325 degrees F for about 4 minutes to set it.
• FILLING: In large bowl with electric mixer at medium speed, beat cream cheese a little.
• Add sugar and beat until creamy.
• Blend in eggs, sour cream, flour, and vanilla.
• Fold in coarsely chopped cookies by hand.
• Pour batter into prepared crust.
• Bake in 325 degree F oven for 50 to 60 minutes or until set.(I baked for 50 minutes and next time I may bake a few minutes less.).
• Cheesecake should still jiggle in the center when taken out of oven. DO NOT OVERBAKE.
• Cool at room temperature for 1 hour.
• Refrigerate at least 4 hours, but better to make 1 to 2 days ahead.
• Best way to cut a cheesecake is when it is very cold, using a hot knife(wiping in between cuts), and cutting the entire cake before removing a piece.
• Heat hot fudge on high for 30 to 45 seconds until warm and pourable consistency.
• Spoon hot fudge over each slice of cheesecake.
• For a change, substitute malted milk balls or milky way bites instead of the oreo cookies in the filling.