COOKIES AND CREAM CHEESECAKE RECIPE

This Cookies and Cream Cheesecake is a creamy cheesecake studded with Oreo cookies and topped with a homemade whipped cream topping. A delicious cheesecake that will surely impress.

I’ve had one of those weeks where almost everything I’ve made has been a bust.  I had a lemon bundt cake come out way too dry. I tried a marshmallow – candy bar recipe on a graham cracker that was way too hard and chewy. I also tried making lemon cheesecake bars in which the lemon filling oozed underneath the crust.  Talk about frustrating.

Needless to say, I decided to switch over to a cheesecake recipe.  The thought of making a cheesecake last year really intimidated me, but they are actually quite easy to make. A little time consuming, but pretty much fail-proof if you follow the directions correctly.  The first secret: make sure you bake your cheesecake in a water bath. It will ensure even baking and prevent cracks. The second secret: make sure all your ingredients are room temperature.

Ingredients
Crust:

• 24 Oreo cookies, finely crushed
• 4 tbsp unsalted butter, melted
• Cream Cheese Filling:
• 3 8 oz packages of cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream, room temp
• 2 tsp vanilla extract
• 12 -15 Oreo cookies, quartered

Whip Cream:

• 1 1/2 cups heavy whipping cream
• 3 - 4 tbsp powdered sugar
• Instructions

For the Crust:

1. Preheat oven to 350 degrees F. Double wrap outside of 9-inch springform pan with aluminum foil or secure with slow cooker liner.
2. Place Oreo cookies in food processor until finely crushed.
3. .................................

for full instruction please see ; www.beckysbakingdelights.com

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