#823 - Black and White Cheesecake

(by Shirley McNevich)

20 Oreo cookies (crushed) + extra for topping
3 TBSP butter (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
6 squares Baker's semi-sweet baking chocolate (melted and cooled according to box directions)

Place Oreos into a Ziploc bag and crush with a rolling pin--set aside. Grease a 9 x 13 cake pan--set aside. In a bowl add crushed Oreos and melted butter--mix. Press cookie mixture into the bottom of the greased cake pan. Bake crust at 325 degrees for 10 minutes--remove from oven and let it cool while making the batter. In a mixer add cream cheese, white sugar and vanilla--beat until blended. Add the sour cream--beat. Add eggs--beat. Remove one cup of the batter--set aside. Remove the bowl from the mixer and add the melted chocolate--stir with a spoon. Pour the chocolate cream cheese batter over the baked crust. Spoon the reserved batter on top of the chocolate batter (about 2" apart). Use a tableknife to swirl the vanilla batter through the chocolate batter. Bake at 325 degrees for 40 minutes. Let it cool, then sprinkle extra crushed Oreos over the top. Refrigerate overnight.

#229 - Oreo Cheesecakes

(by Shirley McNevich)

3 - 8oz. packages softened Philly cream cheese
3/4 cup white sugar
3 eggs
1 package Oreo cookies

Place cupcake liners into muffin tins. Place one Oreo cookie on the bottom of each cupcake liner. In a mixer, beat the cream cheese, add the sugar and mix until smooth. Add eggs one at a time, beating after each egg. Mix until smooth. Spoon batter over each Oreo cookie in the cupcake liners until they are each 3/4 full. Bake at 350 degrees for 15-20 minutes or until the center of each cupcake is almost set. Remove from oven, cool completely and refrigerate overnight before serving. They can be drizzled with melted chocolate or Cool Whip if desired. Keep refrigerated.