Nope. It isn’t healthy. Definitely not traditional. But it *is* delicious. This has been the cake DaMan has requested three Birthdays running now in the place of a more traditional cake. As a once (or twice) a year splurge it’s something most can afford to indulge in on the rare special occasion. I have converted this recipe into a Gluten Free version once successfully and will include those changes at the bottom.
Oreo Cream Cheese Cake
Prep: 40 Min.
Cook: 1 Hour 30 Min.
Chill: 4+ Hours
2 Cups fine Oreo Cookie Crumbs (You could use a food processor to crunch these down, I used a large mortar and pestle. Rolling in a gallon ziplock baggie with a rolling pin works well too. Do *not* use double stuffed Oreos. I’ve tried that twice and it’s a disaster. Just don’t do it. Newton’s Own or some other organic/healthier brand of Oreos works great in the place of the really bad for you mainstream name brand)
2 Tablespoons melted Butter
1/4 cup firmly packed Brown Sugar
4 (8 Oz.) packages Cream Cheese softened
1 1/4 cups Sugar
1/3 cup liquid Whipping Cream (Raw cream skimmed off milk works great. The pasteurized version from the store is good too)
2 Tablespoons Flour
4 Teaspoons Vanilla Extract
4 Large Eggs
2 Cups coarsely crumbled Oreos (roughly 14 cookies)
1 (16 oz) carton full fat Sour Cream
1/4 cup Sugar
2 Teaspoons Vanilla Extract
1/3 liquid Whipping Cream
1 1/4 Cups Semi Sweet Chocolate Chips or Chunks
1 Teaspoon Vanilla Extract
Garnish (Optional) Additional Oreos crumbled or whole
– Combine the 3 ingredients of Phase 1 in a medium bowl; firmly press mixture evenly in bottom and 2 inches up sides of a lightly greased 10 inch springform pan. Bake at 325 for 10 minutes.Remove and set aside.
– Beat Cream Cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add Whipping Cream, Flour and Vanilla, beat well. Add Eggs one at a time, beating well after each addition. Pour 3 1/2 cups batter into prepared crust. Top with coarsely crumbled cookies; pour in remaining batter on top. Bake at 325 for 1 hour and 15 minutes. Put a small bowl of water in oven while it bakes to help prevent cracking.
– Combine Sour Cream, Sugar and Vanilla. Spread over top of cheesecake when it finishes baking. Bake at 325 for 7 minutes. Turn oven off, and leave cheesecake in oven with door closed for 45 minutes. Remove from oven, and cool completely on wire rack. Cover and chill 4+ hours. Remove sides of pan.
– Combine Whipping Cream and semi-sweet chocolate morsels in a saucepan; stir over low heat until chocolate melts. Stir in Vanilla. Remove from heat. Carefully spread over chilled cheesecake allowing it to drip down the sides. Store Cheesecake in refrigerator. Garnish, if desired.
Gluten Free Modifications: Whole Foods carries Gluten Free Oreos. Purchase those and use in the place of the gluten Oreos. Use gluten free flour in the place of the 2 tablespoons of wheat flour. Make sure Vanilla and Chocolate used are Gluten Free. Everything else is done the same.