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Cookies and Cream Cheesecake
From Stop and Smell the Rosemary
Crust:
3 cups Oreo cookie crumbs
9 Tablespoons unsalted butter, melted
1 cup sugar
Filling:
4 packages (8 ounces each) cream cheese, softened
1½ cups sugar
6 large eggs
1 teaspoon vanilla extract or dark rum
1½ cups Oreo cookies, broken into large pieces
Combine cookie crumbs, butter and sugar. Mix well. Press mixture into bottom and 2 inches up sides of a greased 9-inch springform pan. Chill.
Preheat oven to 300 degrees. Beat cream cheese and sugar until smooth and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Carefully fold in broken cookie pieces. Pour batter into prepared crust. Turn oven off, open door slightly, and let cheesecake cool in oven for an additional hour. Remove from pan. Chill before serving. Serves 8 to 10.
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