This is an easy and fast recipe, a small piece goes long ways, it looks great and it causes a party in your mouth when you eat it. I found this recipe in Cooks.com when looking for an Oreo Cheesecake and it has been a favorite since. My daughter asks for it every birthday for the last 6-7 years. Of course I played with it and found the best for our family. I will give you the original and do my side notes as I always do.
1 1/4 cup chocolate cookie crumbs (take the filling out of the Oreos and dispose them)
4 Tbsp of melted butter
2 cups of whipping cream, divided (I use 1 1/2 cups)
3 (8oz) pkgs. of cream cheese, softened (I use 2 1/2 pkgs.)
1 cup of white sugar
34 Oreo cookies divided
4 oz. semi-sweet chocolate (I use Hershey’s chocolate syrup)
1/2 tsp. vanilla
Whipped cream for garnish
Combine cookie crumbs and melted butter; press into 9-inch spring form pan. Place crust in freezer. Whip 1 1/2 cups whipping cream until stiff peaks for. Refrigerate until ready to use.
With electric beater, whip cream cheese until smooth. Add sugar and blend. Coarsely chop 24 cookies (I use all 34) and fold into cream cheese mixture. Fold in whipping cream. Turn filling into crust. Cover and refrigerate 4 hours.
Loosen cheesecake from pan. Melt chocolate in saucepan over low heat; cool slightly. Whisk remaining whipped cream and vanilla. Glaze top and sides of cheesecake with chocolate mixture. Refrigerate until chocolate hardens. Cut into 10 pieces; garnish with whipping cream and cookie on top of whipped cream. (I use Hershey’s syrup, my family doesn’t like when the chocolate hardens. And the cheesecake is PLENTY rich, so I don’t garnish it with more whipping cream and Oreos).