32 Oreo chocolate sandwich cookies
4 pkgs. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
2 pkgs. (4 oz. each) Baker’s Semi-Sweet Chocolate, broken into pieces, melted, cooled
4 eggs
Heat oven to 325° F. Quarter 20 of the cookies; set aside. Finely crush remaining cookies; press into bottom of 9-inch springform pan sprayed with cooking spray. Bake 10 min.
Beat cream cheese, sugar and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies. Bake 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
RASPBERRY GLAZE: If desired, you can take 16 ounces of fresh raspberries, boil them lightly in 1/2 cup of water for 5-10 minutes or until they separate. Run through a strainer and place back on the stove to simmer. Add cornstarch to thicken to likeness. Spread over cheesecake after baking and let cool before serving
Send your recipes to my email: ericakrantz@yahoo.com — or Facebook message me. I’ll cook or bake your favorite recipe and send it on to Ropers Sports News to be printed.