Monday, September 17, 2007

Oreo Cheesecake

1 package chocolate graham crackers, crushed
2/3 cup margarine, melted
1 tablespoon sugar

3 packages (8 ozs) Neufchatel cheese
1 cup sugar
3 large eggs
3/4 cup sour cream
1 Tablespoon vanilla
2 cups crushed Oreos (about 1/2 a package)

Hot fudge sauce
1 cup crushed Oreos
1/2 cup marshmallow fluff stirred with 2 tablespoons milk to drizzling consistency

Preheat oven to 325ºF.
In a small bowl, combine crust ingredients. Press into the bottom of a springform pan. (I used a 10-inch springform pan.) Set aside.

Using a hand mixer, beat together Neufchatel cheese and sugar until well combined and creamy. Beat in the eggs, one at a time, beating well after each addition. Mix in sour cream and vanilla. Gently fold in the Oreo crumbs and pour the cheese mixture onto the crust. Smooth the top evenly.

Bake in a 325ºF oven for 45 minutes, or until the edges of the cheesecake puff slightly and the center still jiggles slightly when shaken. Turn the oven off, and leave the cheesecake in the oven for another 30 minutes. Remove from the oven to cool completely.

Once cool, cover with foil and place in the refrigerator overnight- this is important, don't skip the overnight refrigeration.

A few hours before serving, run a sharp knife around the edges to release the cheesecake from the pan. Top the cheesecake with the hot fudge sauce, followed by the remaining Oreo cookie crumbs, followed by the marshmallow drizzle. The topping is all optional, but really makes for a stunning presentation.

Makes about 16 servings when made in a 10 inch pan.

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