Oreo cheesecake, that is what I made for Memorial Day but before I get to that it was the kiddos last day of school.
As you can tell that are totally upset that it is their last day of school for the summer. Oh to be a kid in school again.
So we had tacos for supper.
I opted out of the taco shell but instead had myself a salad. In the mix:
- Iceberg lettuce
- taco meat
- black olives
- cheddar cheese
- taco sauce.
This was great and it hit the spot. For dessert:
- 2 T butter, melted
- 1 1/2 cups Oreo cookie crumbs (about 25 Oreo cookies, finely chopped)
- Three 8 oz. packages cream cheese, softened
- 1 cup sugar
- 5 eggs
- 1/4 t salt
- 2 t vanilla extract
- 1/4 cup all-purpose flour
- 8 oz sour cream
- 5 Oreo cookies, coarsely chopped, for filling
- 10 Oreo cookies, coarsely chopped, for topping
Have all the ingredients at room temp before beginning
Preheat oven to 325°
To make the crust, mix the melted butter with the Oreo cookie crumbs and press onto the bottom and 1 1/2 inches up the sides of a 9-inch springform pan; set aside.
Slowly add the sugar and continue beating the cream cheese until mixed well.
Add the eggs one at a time and continue to beat until blended.
Measure the vanilla, salt, and flour; pour into the cream cheese mixure and beat until smooth.
Add the sour cream and beat.
Stir in teh 5 coarsely chopped Oreo cookies with a spoon.
Pour the cream cheese mixture into the springform pan.
Sprinkle the 10 coarsely chopped Oreo cookies over the filling.
Place the pan in the middle of oven and bake for 1 hour and 15 minutes.
After that time, keep the oven door open and let the cheesecake stay in the oven for 1 hour. Remove from the oven and let cool enough to place in the refrigerator for 24 hours.
When I served it I topped it with 1/2 an Oreo and Cool Whip.