This cheesecake is not your normal thick New York Style cheesecake. Instead it is wonderfully dreamy and creamy. So delicious!
For the crust:
1 stick butter
2 rows of Oreo cookies from a standard package
To make crust: In a food processor or blender, put in the cookies one row at a time and then pulse the machine until the cookies are tiny crumbs. If the butter is not at room temperature, soften the butter a little bit in the microwave. Mix butter and cookie crumbs together and then press into a 9 inch spring form pan.
3 packages cream cheese, softened
1 stick butter, softened
3/4 cup sugar
1 tsp. vanilla
8 oz. of high quality dark chocolate
To make filling: Melt chocolate on 1/2 power in microwave for 45 seconds at a time until melted. Be SURE NOT to burn the chocolate. It burns easily. Set chocolate aside and allow it to cool a little. While it is cooling, with a mixer, beat together the cream cheese, butter and sugar. Continue beating and add in 1 egg at a time. Beat until completely smooth. Beat in vanilla. Continue to mix and slowly pour in chocolate. Continue mixing until the chocolate is completely mixed in.
To Bake: Pour filling into prepared Oreo crust. Place spring form pan on a cookie sheet. Bake cheesecake at 275 degrees for 25 minutes.
Allow to cool completely and then refrigerate. Refrigerate at least 4 hours before serving. Top with whipped cream if desired.
I’m telling you, you are going to love this creamy cheesecake. It is amazing!
See some pictures of my first wedding shoot here and here.