Ingredients:
20 Oreo cookies, finely crushed, about 2 cups
1/4 c. butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1 tub (8 oz.) frozen whipped topping, thawed, divided
2 oz. Baker's semi-sweet chocolate
Directions:
Line a 9 inch square pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan.
Beat cream cheese, sugar and vanilla in a large bowl with mixer until light and fluffy. Add 2 c. whipped topping; beat on low speed until blended. Spread over crust. Freeze 4 hours or until firm.
Microwave remaining whipped topping and chocolate in a microwaveable bowl on high for 1 minute; stir until chocolate is completely melted and mixture is well blended. Cool slightly. Use foil handles to lift cheesecake from pan. Drizzle with chocolate mixture.
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