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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Cookie lovers will come back for seconds when you serve this tempting treat. Ingredients:
1-1/4 cups chocolate wafer crumbs |
4 tablespoons butter, melted |
2 cups heavy whipping cream, divided |
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
1-1/4 pounds (54 each) oreo cookies, divided |
4 ounces semisweet chocolate, chopped |
1/2 teaspoon vanilla extract |
whipped cream |
Directions:
1. Combine crumbs and butter; press into bottom of a 9-in. or 10-in. springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff peaks form; refrigerate.
2. In a large bowl, beat cream cheese until smooth. Gradually add sugar; blend thoroughly. Break 38 of the cookies each into three pieces; fold into filling along with chilled whipped cream. spread filling evenly into crust, smoothing top and spreading to edges. Cover and refrigerate 4 hours or overnight.
3. Meanwhile, melt chocolate in a saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Whisk in vanilla and remaining whipping cream. Loosen cheesecake from pan by running knife around edge; remove from pan.
4. Glaze top and sides of cake with chocolate mixture. Refrigerate until glaze hardens, about 20 minutes. To serve, cut into 16 pieces; top each piece with a dollop of whipped cream and stand a whole cookie upright in cream. Yield: 16 servings.
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