Just like popsicles and french fries, Oreos are just one of those things that everyone seems to like. Perhaps it is because we all grew up with them. I remember watching the commercials as a kid and wanting them so bad so I could try eating them like the happy kids on the TV. Last time we were doing groceries in California I was baffled by all the new varieties they had on their shelves, we are pretty devoted to the classic black and white cookie except when it comes to double stuffs, yum. Lately they always seem to be on sale for $1.99. My biggest kiddo made a request for an oreo cheesecake so we made one this past Sunday.
Now I'm facing a bit of a dilema on what recipe to share...I used one I've had for years that sometimes is still on the back of the Oreo baking crumbs box BUT on all the Philadelphia/Oreo pages it has been adapted and I think the new version is a tweak for the better.
Here is the food stylist perfect image from the Kraft page...the full recipe is below.
My version had four packages of cream cheese instead of three...and no sour cream. Also four eggs instead of three. I think that would make it a bit fluffier like in their picture. The one I make is defintely a heavy baked cheesecake.
Also my version uses the recipe on the Oreo crumbs box, not crushed cookies. And you don't line the pan with tin foil. The foil is a good idea as it's tricky to lift the squares cleanly out of the pan otherwise.
So make either version...it's up to you but I think next time I'll try their new version just to see the difference...I'm sure both will be good.
HEAT oven to 325°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup margarine; mix with crumbs. Press onto bottom of prepared pan.
BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
BAKE 45 min. or until centre is almost set. Cool. Meanwhile, microwave chocolate and remaining margarine in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool until ready to use.
SPREAD melted chocolate over cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
kraft kitchens tips