Oreo Cheesecake

OREO and CHEESECAKE.  Two seemingly harmless words.  

Those two words put together managed to  transform MyGirl from a mild mannered sweetie pie to an excited young lady  that would not take 'no' for an answer.  

"Let's go, Mom.  Can we do it?  NOW?"

Below is the recipe MyGirl and I tried today. Instead of using the recommended 8-inch springform pan, we used five small ones which were about 4 1/2 inches in diameter.  

I had intended to serve the mini-cheesecakes one at a time, dividing each into five so that the dessert portions would not be so large but I was severely out-voted.  RD and MyGirl just claimed one springform pan each and declared those ones as theirs.  

I have to admit that using mini-springform pans has back-fired on me.  I THINK I could have convinced the kids to just take a sliver or a small slice had I used the 8-inch pan.  As it turns out, if they finish off their whole mini-cheesecake, they end up taking 1/5 of the cheesecake (in essentially one go).  Luckily, I still see saucers in the refrigerator with the familiar toothpicks with a masking tape flags literally staking their claim on the unconsumed portions of their respective cheesecakes.

Although I am not a huge cheesecake fan myself, I must say this is one good cheesecake recipe. 

No Bake Oreo Cheesecake

For the base:50 g (or up to 1/4 c) melted butter 1 x 150 g pack Oreo classic cookies, crushed For the filling:1 x 250 g pack Philadelphia Cream Cheese1/2 c sugar2 t  unflavoured gelatine  (or 10g sachet), dissolved in 1/4 c boiling water2 T lemon juice1 c thickened cream, lightly whipped1 x 150 g pack Oreo classic cookies, divided

Combine the melted butter and crushed (blitzed) cookies.Press into lined or lightly oiled 8-inch (20 cm) springform pan.Chill. 

Beat cream cheese and sugar with an electric mixer until smooth.Fold in gelatine mixture, lemon juice and the whipped cream.Pour in half of the mixture onto the prepared crust.Roughly chop about 8 Oreo cookies from the 2nd pack and distribute evenly on filling.Pour in the rest of the filling.(Alternatively, add the chopped cookies all in one go after folding in the whipped cream, then simply pour in all the filling.)Refrigerate about 30 minutes.Crush the remaining cookies and sprinkle over cheesecake.Refrigerate for another 2 hours or until set.