Shelly's Recipe

OREO CHEESECAKE DESSERT

Category: Desserts

Cookie Crust:
30 Oreo cookies, broken into rough pieces
7 tbsp butter, softened

Cheesecake Filling:
1 cup whole milk
4 large egg yolks
1/4 cup flour
8 oz white chocolate, chopped, or 1 1/2 cups white chocolate chips
4 (8 oz) pkg cream cheese, softened to room temperature
1/2 cup powdered sugar
2 tsp vanilla extract
1/8 tsp salt
12 Oreo cookies, broken into rough pieces

For the cookie crust, place the cookies and the butter in a food processor and process until finely ground. Press the crumb mixture evenly over the bottom and partway up the sides of a 9-inch springform pan.
Refrigerate until the crust has hardened and is set, at least 1 hour.

For the cheesecake filling, heat 3/4 cup milk in a medium saucepan over medium heat until the milk comes to a simmer.

Meanwhile, whisk the egg yolks, flour and remaining 1/4 cup milk in a large bowl until the mixture is smooth. Temper the yolk mixter with a small amount the hot milk. Whisk in the remaming milk mixture, whisking constantly to avoid scrambling the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture is very thick and glossy, about 1 to 2 minutes. Take the pan off the heat and whisk in the white chocolate until it is completely melted.

Transfer the pudding to a bowl and press plastic wrap directly on the surface. Refrigerate the pudding until it is cold and set, at least 1 hour.

After the pudding has chilled, beat the cream cheese, sugar, vanilla and salt until light and fluffy, about 2 minutes. Reduce the speed to medium-low and mix in the chilled pudding just until it is combined, about 30 seconds.

Pour 1/3 of the cream cheese mixture evenly over the chilled crust. Sprinkle 1/2 of the cookies over the surface. Again, pour 1/3 of the cream cheese mixture over the crust and sprinkle the remaining cookies over the top. Top with the remaining filling and smooth the cream cheese mixture evenly over the top of the cheesecake. Refrigerate until set, at least 6 hours.

Remove the sides of the pan, cut into slices and serve. The cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.