Recipe: Oreo Cheesecake

OREO CHEESECAKE
Source: Emuna Braverman
Serves 16 - 20. Very rich and very good

This is my favorite cheesecake recipe and the one I plan to make this Shavuot.

2 cups Oreo cookie crumbs (about 20 cookies)
2 tablespoons butter, melted
1/4 cup brown sugar
2 lbs. cream cheese, softened
1 1/4 cups sugar
1/3-cup pareve (non-dairy) whip
2 tablespoons flour
1-teaspoon vanilla
4 eggs
2 cups coarsely crumbled Oreos
1 lb. sour cream
1/4 cup sugar
1-teaspoon vanilla
1/3-cup pareve (non-dairy) whip
1 1/4 cups semisweet chocolate chips

Preheat oven to 325 degrees.

Combine first 3 ingredients and press mixture in bottom and up sides of a 10-inch springform pan.

Bake for 10 minutes and set aside.

Beat cream cheese until creamy. Gradually add 1-1/4 cups sugar, beating well. Add 1/3-cup pareve whip, flour and 1 teaspoon vanilla. Mix well.

Add eggs one at time, beating well after every addition.

Pour 3 1/2 cups of this batter into prepared crust. Top with crumbled cookies. Pour remaining batter over cookies.

Bake for 1 hour and 15 minutes.

Combine sour cream, remaining 1/4 cup sugar and 1 teaspoon vanilla. Spread over cheesecake.

Bake for 7 more minutes. Turn oven off and leave cheesecake in with door close for 45 minutes. Remove from oven and cool completely on a wire rack.

Cover and chill 8 hours. Remove sides of pan.

Combine 1/3-cup pareve whip with chocolate chips in a small saucepan. Stir over low heat until chocolate melts. Stir in teaspoon vanilla and remove from heat.

Carefully spread mixture over cheesecake allowing it to drip down the sides. Chill.