3/4 cup crushed Oreos 1/4 cup margarine
1/2 cup sugar
Line bottom of pan with crumbs (9 x 9).
Beat 2 eggs
Add 16 oz cream cheese
Whip until smooth
Add: 1 teaspoon vanilla and 1 cup sugar. Mix in additional crushed Oreos (about 1/2 – 1 cup – depending on your preference). Pour on top of crumbs. Bake 60-80 minutes at 350 degrees. Allow to cool for at least an hour on a rack. Refrigerate several hours (overnight if possible).
- Mandy’s Hints: The above cheesecake recipe is originally written in the Amish Cooking cookbook. I’ve added the Oreo parts.
- I used unsalted butter as “margarine” – melted completely as it’s being used in the crust. I crushed up the graham crackers in a Ziplock bag (I used one sleeve of graham crackers and that produces about a cup, so you could always use the leftover to sprinkle on top or just leave one or two graham crackers out?) and then combined all three (crushed graham crackers, melted butter and sugar) in a bowl, before pressing into the bottom of the pan.
- I whipped the cheesecake mixture for quite a while. I wanted as smooth and creamy a filling as possible. Not to mention this was being done while two boys were running amok, so, had they not been around? This might not have been “whipped” as much (thanks Kitchenaid stand mixer! :)), but I think that it was for the best that it was whipped for so long!
*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for this scrumptious cheesecake!*