A STROLL DOWN MEMORY LANE - with recipes

This recipe came from my friend, Fran Embury. It is delicious. I ate two helpings at Marie's birthday party.

I have been pondering what recipe to send to your blog, and finally decided that the oreo cheesecake I made for Marie’s birthday party a few years ago would be the right choice. The history of this recipe is from my days of being a member of Junior Service League. One year there was a cookbook published, and this recipe is one I have carted around with me for the many years since. It needs to be made a day ahead of time, but the time is well worth it. You also need to have a gathering for this dessert, because if you do not, you will definitely pack on the pounds eating it. There were only six people at the birthday dinner, but Marie claimed the leftovers and managed to dole it out to herself over a few days.
Here it is:

Cuisine d’Or Oreo Cheesecake
CRUST
1 ½ cups graham cracker crumbs
½ cup melted butter
¼ cup brown sugar
2 tsp cinnamon

FILLING
2 pounds cream cheese
1 cup sugar
2 tbsp flour
6 eggs
½ cup whipping cream
2 tsp vanilla
1 ½ cups oreo cookies (coarsely chopped)
2 cups sour cream

SWISS FUDGE CLAZE
1 cup whipping cream
8 oz dark chocolate (I buy callibeault)
1 tsp vanilla
5-6 oreo cookies (cut in half) crosswise)

Preheat oven to 425 degrees
CRUST: BLEND all ingredients and press into bottom and sides of 10 inch spring form pan. Refridgerate about 30 minutes.
FILLING: BEAT cream chsees until smoothe. Beat in the sugar and flour until blended. Add eggs, and then stir in whipping cream and vanilla. POUR ½ OF THE BATTER into the prepared crust, and then sprinkle with the chopped cookies. Pour the other half of the batter over this. Bake at 425 for 15 minutes, then reduce the heat to 225 degrees and continue baking for 50 minutes. REMOVE from oven, and increase oven temperature to 350 degrees. Blend sour cream with ½ tsp of vanilla and spreak over the cheesecake. Bake this for 7 minutes. COOL. Cover cake with plastic wrap and chill overnight in refrigerator.
SWISS FUDGE GLAZE: Scald cream in heavy sarucepan over high heat. Add chocolate and vanilla and stir for one minute. Remove from heat and stir until all chocolate is melted. Refrigerate glaze about 10 minutes. Remove cake from springform pan and set on platter. Pour some glaze over top of cake and brush glaze smoothly over entire cake. Continue brushing the glaze over sides as well until entire cake is covered. Stand the oreo halves on the edge on the top of the cake. These half cookies are a good guide for cutting serving pieces and should fit 12 servings by defining with 12 half cookies.
Refrigerate until ready to serve.

As they say “Bon Apetit”

Have any of my blog readers tried one or all of the recipes? Please leave a comment or two.

Anita
www.anitabirt.com