Oreo Cheesecake

As promised, I will share our cookies n cream cheesecake recipe today. This is really very easy so read on and try it next time.

Oreo Cheesecake
Serves 8

Thank you to hubby for the photo.

Ingredients
500 g cream cheese (I use Puck Cream brand)
2 eggs
100 g sugar
1 tsp vanilla essence
24 pcs. whole oreo cookies

For the base:
100 g whole oreo cookies or
100 g graham crackers
40 g unsalted butter, melted
(i use graham crackers, as you can see on the pic above because i do not want a choco overload)

Here's how

1. Grease the pan. Crush the graham or the oreos whichever you prefer using a rolling pin or a food processor (if you are using the latter, you may add the melted butter before pressing on your food processor). Transfer to a bowl and add the melted butter.

2. Press the graham/oreo to the base of the pan you will use. Try to make itll even by using rolling pin. If rolling pin is not available, wrap your palm with a cling wrap and press. Chill and move on to prepare the filling.

3. Preheat oven to 150 degrees C. In a large bowl, add the cream cheese and sugar. Beat for three minutes. Add eggs one after the other and beat thoroughly. Stir in vanilla essence.

4. Coarsely chop the remaining oreos. Bring out the chilled base. Pour half of the cream cheese mixture. Spread evenly by tilting the pan from side to side. Gently scatter all of the chopped oreos. Then pour in the rest of the cream cheese mixture.

5. Bake for 15-20 minutes. Do not to overcook. As soon as it has risen, take it out from the oven. The middle will still be woobly and that's the perfect way of cooking cheese cake.

6. Let it cool and chill for at 4-8 hours before serving. Or wrap in a foil and chill and your cheescake can lat up to three months.

Happy cooking!