1 1lb.2oz. pkg. Oreo cookies
1/4 c. butter, melted
4 8oz. packages cream cheese
1 c. sugar
1 tsp. vanilla
1 c. sour cream
Cookies-and-Cream cheesecake - luscious and rich for the grownup in you, Oreo cookies for the kid.
Yield: serves 16
You will need: Electric mixer &ndash beating four bricks of cream cheese is a lot to ask of a hand mixer. Or from your mighty biceps. Don't burn out your hand mixer; the right tool for the job makes all the difference.
Note: If you can't get Oreo cookies, any chocolate sandwich cookie will do.
Make the base
Line a 9x13 rectangular baking pan with foil. Cut the foil large enough to drape over the sides of the pan. Spray with nonstick spray.
(Once the cheesecake is done, you pull on the "ears" of foil that overdrape the sides. Theoretically, cheesecake pops right out, you can lay it on a cutting board and cut it with ease.)
Place 30 cookies into the hopper of a food processor and pulse until finely ground. Alternately, place cookies into a sturdy ziplock bag. Whap the bag with a rolling pin or the heel of your hand until cookies are fine crumbs.
In a medium bowl, combine crumbs with melted butter. Press firmly into the bottom of prepared pan.
Make the cheesecake
Preheat oven to 325°F.
Chop remaining cookies coarsely. Set aside.
In the bowl of an electric mixer, beat cream cheese, sugar, and vanilla until creamy and well blended. Stir in sour cream.
When well mixed, add eggs, one at a time, beating after each addition.
Fold in 1 1/2 c. chopped cookies. Pour over crust.
Top with remaining chopped cookies.
Bake at 325°F for 45 min., until center is almost set. When you jostle the pan, the center should jiggle only slightly. Remove from oven and allow to cool.
Chill in refrigerator 3 hours or overnight.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday November 28th, 2007