Oreo Cheesecake

I love cheesecakes but don't bake them much. They taste really wonderful but not many of my family members enjoy them and I usually end up having to eat most of them, which can be too much by myself. This is why I am especially fond of my tofu cheesecake, which is very much lighter and yet so yummylicious that I can't get enough of 3rd or 4th helping!

This Oreo cheesecake recipe is one which I had for years but never get down to trying it as I am not a fan of Oreo cookies due to their sweetness. However, three days ago, a lady requested to have a private class on my cheesecake workshop and she chose Oreo for the baked version. This gave me opportunity to bake this extra for myself and after freezing it that night, I finally took it out to garnish the top and had it for breakfast!! Not my typical breakfast but today is not my typical day either, having been trying to fight off the flu bug for two days.

Oreo Cheesecake, a.k.a Cookies & Cream Cheesecake - I love the extra creaminess which came from the addition of condensed milk. The thicker crust is my typical as I feel that it helps for those who may find the filling too rich and heavy.

Some recipe calls for melted white chocolate, which is made up mainly of milk and sugar, besides cocoa butter. I opted to replace it with condensed milk instead as the taste is very similar and it helped to omit the process of melting chocolate. It helps also for those who like me, do not like eating the balance white chocolate after the baking. I managed to buy cookies without the cream filling for the crust from a baking supply store and that also helped to save time from removing the cream, as well as prevent wastage.

One thing to note when baking, the addition of the crushed cookies should be done only when the cheesecake is half baked as otherwise, you will find them floating to the top. A remedy if you have forgotten this, use a folk to push them down when the mixture is half set during baking.