Cookie Cheesecake

While browsing a new dessert cookbook last week, Hubby caught a glimpse of this recipe and requested I make it. I was a bit apprehensive about it, since I've never made a baked cheesecake before. I've always been worried that it would turn out lumpy or dry, so have stuck with simple no bake cheesecakes. Hubby loves cheesecake and he offered to help me make it. I agreed and bought all the ingredients. 4 days later, we still hadn't made the cheesecake, LOL. So this weekend, while Hubby was helping my nephew move, I decided to make the cheesecake, so we could enjoy it once he got home. You know what? It was very simple and straightforward to make. I did think about leaving the cheesecake in the oven longer than suggested, but I'm glad I followed the recipe and took it out after the suggested time. It's creamy and tangy, with sweet chunks of cookie throughout. Hubby loved it and we polished it off in a matter of days, LOL. The kids aren't really crazy about cheesecake. I think it's the tanginess of the cream cheese. I'm definitely making this again and will be trying other baked cheesecakes in the future!!

Cookie Cheesecake
Adapted from Company's Coming: Most Loved Recipe Collection

COOKIE CRUMB CRUST

2 Tbs butter
1 1/2 C finely crushed Oreo cookies

FILLING

3-8oz blocks of cream cheese, softened
1 C sugar
1 1/2 tsp vanilla
1 C whipping cream
3 large eggs
1 C coarsely chopped Oreo cookies

Cookie Crumb Crust: Melt butter in medium saucepan. Remove from heat and add crushed cookies. Stir well. Press firmly in bottom and 1/2 inch up side of greased 10 inch springform pan.

Filling: Beat cream cheese, sugar and vanilla in large bowl, until smooth. Add whipping cream and beat well. Add eggs, 1 at a time, beating after each addition until just combined. Fold in chopped cookies until evenly distributed. Spread evenly over crust. Bake in 325 degree oven for about 1 1/4 hours, until center is almost set. Run knife around inside edge of pan to allow cheesecake to settle evenly. Let stand in pan on wire rack until cooled completely. Chill overnight.

Tip: Garnish with whipped topping and whole cookies, for an extra special look that's sure to make the kids smile.

I'm submitting this recipe to Cookbook Sundays over at Brenda's Canadian Kitchen. And also over at Mommy's Kitchen, for Potluck Monday. Also submitting to Recipe Swap Sunday @ Remodelaholic.