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Oreo Cheesecake

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This is my favorite cheesecake recipe and the one I plan to make this Shavuot.

2 cups Oreo cookie crumbs (about 20 cookies)
2 tablespoons butter, melted
¼ cup brown sugar
2 lbs. cream cheese, softened
1-1/4 cups sugar
1/3-cup pareve [non-dairy] whip
2 tablespoons flour
1-teaspoon vanilla
4 eggs
2 cups coarsely crumbled Oreos
1/2 lb. sour cream
¼ cup sugar
1-teaspoon vanilla
1/3-cup pareve [non-dairy] whip
1-1/4 cups semisweet chocolate chips

Preheat oven to 325 degrees. Combine first 3 ingredients and press mixture in bottom and up sides of a 10-inch springform pan. Bake for 10 minutes and set aside. Beat cream cheese until creamy. Gradually add 1-1/4 cups sugar, beating well. Add 1/3-cup pareve whip, flour and 1 teaspoon vanilla. Mix well. Add eggs one at time, beating well after every addition. Pour 3-1/2 cups of this batter into prepared crust. Top with crumbled cookies. Pour remaining batter over cookies. Bake for 1 hour and 15 minutes. Combine sour cream, remaining ¼ cup sugar and 1 teaspoon vanilla. Spread over cheesecake. Bake for 7 more minutes. Turn oven off and leave cheesecake in with door close for 45 minutes. Remove from oven and cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan. Combine 1/3-cup pareve whip with chocolate chips in a small saucepan. Stir over low heat until chocolate melts. Stir in teaspoon vanilla and remove from heat. Carefully spread mixture over cheesecake allowing it to drip down the sides. Chill. Serves 16 - 20. Very rich and very good.

By Emuna Braverman

 

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