Recipe 823 - Black and White Cheesecake
Recipe 823 - Black and White Cheesecake
(by Shirley McNevich)
20 Oreo cookies (crushed) + extra for topping
3 TBSP butter (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
6 squares Baker's semi-sweet baking chocolate (melted and cooled according to box directions)
Place Oreos into a Ziploc bag and crush with a rolling pin--set aside. Grease a 9 x 13 cake pan--set aside. In a bowl add crushed Oreos and melted butter--mix. Press cookie mixture into the bottom of the greased cake pan. Bake crust at 325 degrees for 10 minutes--remove from oven and let it cool while making the batter. In a mixer add cream cheese, white sugar and vanilla--beat until blended. Add the sour cream--beat. Add eggs--beat. Remove one cup of the batter--set aside. Remove the bowl from the mixer and add the melted chocolate--stir with a spoon. Pour the chocolate cream cheese batter over the baked crust. Spoon the reserved batter on top of the chocolate batter (about 2" apart). Use a table knife to swirl the vanilla batter through the chocolate batter. Bake at 325 degrees for 40 minutes. Let it cool, then sprinkle extra crushed Oreos over the top. Refrigerate overnight.
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Other Recipes:
- 917 - Silk Cake
- 818 - Pineapple Cheesecake Squares
- 784 - Cool Whip Cookies
- 844 - Lemon Sheet Cake
- 780 - Turkey Noodle Soup
- 854 - One Pot Chicken Fried Rice
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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