Have you ever tasted chocolate-cheesecake?

Smoothe and creamy chocolate-cheesecake boasts a crumb made from Oreo cookies. It gets even better when topped with a dollop of cool whip and a Oreo cookie. It is substantial served alone, and is simply sinful when served with a chocolate glaze and a scoop of cookies and cream icecream.

Many of your cheesecake recipes could use this crust. Don't forget to tuck this one in with your other oreo recipes! Enjoy your cheesecake, but please share. It is quite rich! Depending on size, this makes 32 servings. You may freeze this cheesecake for around 2 months before serving!

Submitted by: Genesee

Ingredients:

• 1 package oreo cookies (for topping each serving)
• 24 Oreo cookies, crushed (about 2 cups)(for crust)
• 1/4 cup butter, melted
• 4-8 oz. packages Philadelphia Cream Cheese, softened
• 2 Tablespoons flour
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 pkg. or 8-1 oz. squares Baker's semi-sweet baking chocolate, melted and cooled
• 1- 12 oz tub cool whip

Directions:

• Place baking rack to center of oven.
• Preheat oven to 325°F.
• In a medium bowl, mix softened butter and crumbs together and firmly press onto the bottom of a 13 X 9 baking pan.
• Bake for 10 minutes.
• In a large bowl with an electric mixer, beat together cream cheese, flour, sugar, and vanilla on medium speed until well blended.
• Add melted chocolate; mix well.
• Add eggs, one at a time, blending well on low speed.
• Pour over crust.
• Bake in center of oven for 45-50 minutes or until center is almost set. Refrigerate for 4 hours or overnight before serving.
• To serve: cut into squares. Remember this is quite rich, a small square of chocolate-cheesecake will be suffice.
• Place a square on a plate and top with cool whip.
• Then place a Oreo cookie in the center protruding from the cool whip.

I sure hope that you enjoy this chocolate-cheesecake. (my testers and I sure did!) Click here to return to my cheesecake page!