Mon Ami Oreo Cookie Cheesecake Recipes

CHEESECAKE FACTORY OREO CHEESECAKE

Steps:

• Crust Mix melted butter with Oreo crumbs and press in a 9-inch spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside. Note, you do not remove the filling of the cookies when you make crumbs out of them. Leave the filling in the cookies when you crush them.
• All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy (You can add the 1 cup of butter as listed as an optional ingredient). Keep mixer on a low setting during the mixing and beating process.
• Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt, and flour, pour into the cream cheese and egg mixture and beat until smooth.
• Add the sour cream and beat well. Turn off the mixer and stir in the six coarsely chopped Oreo cookies with a spoon. Pour cream cheese into the spring form pan and place the 8 coarsely chopped Oreo Cookies on top of the cream mixture.
• Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour. The Cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggly, then cook for an additional 15 minutes.
• Turn the oven off.
• When time is up prop the oven door open and let the cheesecake stay in the oven for one hour. The oven should be turned off at this point.
• Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheesecake should season. The flavor ripens and becomes enriched. Yield: 16 servings

OREO COOKIE CHEESECAKE FROM THE MON AMI RESTAURANT

Steps:

• For the crust:.
• Mix cookie crumbs with melted butter; press in bottom of 9-inch springform pan and refrigerate 1/2 hour.
• For the filling:.
• In a large mixer bowl, beat cream cheese until fluffy. Add 1 1/4 cups sugar and flour, then blend in eggs and yolks until smooth. Stir in cream and one teaspoon vanilla. Pour half this mixture into prepared pan, sprinkle with crumbs, and then pour in remaining batter. Bake 15 minutes at 425 degrees; reduce temperature to 225 degrees( I would cook it at 300 degrees as mine never set up right) and bake 50 minutes. Cover loosely with foil if browning too quickly. Increase temperature to 350 degrees; blend sour cream, 1/4 cup sugar, and one teaspoon vanilla. Spread over cheesecake and bake 7 minutes. Refrigerate overnight. Top with glaze and garnish.
• Glaze:.
• Combine scalded whipping cream with chocolate and vanilla, and stir one minute. Refrigerate 15 minutes before pouring over chilled cheesecake.

OREO COOKIE CHEESECAKE

Steps:

• Preheat oven to 190°C/375°F/Gas 5.
• For the base mix the crushed oreos with the melted butter and press firmly into a 14inch (12inch would also work) spring-form cake tin.
• For the filling, whisk the cream cheese, eggs, and sugar until smooth.
• Mix in the cream.
• Pour half of the mixture onto the cake base.
• Add the broken cookies and press down into the mixture.
• Pour the rest of the filling on top.
• Bake in the middle of the oven for approx 25 minutes, the cake edges should look quite set.
• Take it out of the oven and increase the temperature to 240°C/475°F/Gas 9.
• Mix the sour cream with the remaining 2 tbsp of sugar and cover the top of the cake with the mixture.
• Make sure the oven has reached the new higher temperature and then return to bake for exactly 5 more minutes.
• Take it out of the oven and allow it to cool completely, before spreading the remaining 4 tbsp of sour cream over the top and topping it off by sprinkling on chocolate curls.

OREO COOKIE CHEESECAKE WITH CHOCOLATE GLAZE

Steps:

• Crust:
• Mix 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly into bottom and 1 inch up sides of a 10-inch springform pan.
• Bake at 350º F. for 5 minutes; set aside.
• Filling:
• In a large bowl, beat cream cheese at medium speed of an electric mixer until smooth.
• Gradually add 1 1/4 cups sugar, beating well.
• Add 1/3 cup whipping cream, flour, and 1 teaspoons vanilla; beat well.
• Add eggs, one at a time, beating after each addition.
• Pour 1/3 of batter into prepared pan.
• Top with 1 1/2 cups crushed cookie pieces; pour in remaining batter.
• Bake at 350º F. for 45 minutes.
• Sour Cream Layer:
• Combine sour cream, 1/4 cup sugar, and 1 teaspoons vanilla; spread evenly on cheesecake.
• Bake at 350º F. for 7 minutes.
• Turn oven off and leave in oven 30 minutes.
• Remove cheesecake and let cool completely on a wire rack.
• Chocolate Glaze:
• Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts; stir in 1 t vanilla.
• Pour mixture over cheesecake while still warm.
• Refrigerate at least 8 hours before serving.
• Remove about 1/2 hour to 1 hour before serving, remove ring from springform pan.
• Decoratively place 14-16 whole oreo cookies around edges of cheesecake.
• Serve chilled.
• Cook time does not include chill time.

MON AMI OREO COOKIE CHEESECAKE

Steps:

• Crust: Mix cookie crumbs with melted butter; press in bottom of 9-inch springform pan and refrigerate 1/2 hour. Filling: In large mixer bowl, beat cream cheese until fluffy. Add 1 1/4 cups sugar and flour, then blend in eggs and yolks until smooth. Stir in cream and 1 teaspoon vanilla. Pour half this mixture into prepared pan, sprinkle with crumbs, and pour in remaining batter. Bake 15 minutes at 425°; reduce temperature to 225° and bake 50 minutes. Cover loosely with foil if browning too quickly. Increase temperature to 350°; blend sour cream, remaining 1/4 cup sugar, and 1 teaspoon vanilla. Spread over cheesecake and bake 7 minutes. Refrigerate overnight. Top with Glaze and garnish. Glaze: Combine scalded whipping cream with chocolate and vanilla, and stir one minute. Refrigerate 15 minutes before pouring over chilled cheesecake.