Cookies & Cream Death Star Cheesecake
Needed stuff:
1 box of brownie mix + egg/water/oil as specified on box (crust)
4 packages (8 oz each) 1/3 Less Fat Cream Cheese
1 cup of sugar
1 teaspoon vanilla
4 eggs
30 chocolate cream sandwich cookies crushed (Oreo’s)
1 chocolate cream sandwich cookie whole
10 Vanilla melting chocolate chips (topping)
To do:
Preheat oven to 350F. (Subtract 25 degrees for convention oven). Spray 9 inch springform pan with original or flour cooking spray.
Prepare brownies as specified on brownie mix. Pour into pan. Bake for 28-30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
While crust bakes, beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed until just blended.
Put 10 cookies inside a quart sized ziplock bag. Place that bag inside another quart sized bag (trust me). Crush cookies with hammer, mallet, or meat tenderizer. Dump crushed cookies into batter and repeat once more (another 10 cookies). Stir in crushed cookies. Pour over brownie crust.
Put additional 10 cookies inside quart sized ziplock bag inside another quart sized bag. Crush cookies. Lightly sprinkle crushed cookies evenly on top of batter [Photo]. Melt vanilla candy melts in microwave on half power at increments of 25 seconds. Stir until fully melted. Using a photo of the DeathStar, make lines. Remove top of whole cookie, carefully as not to remove any cream. Place in appropriate location according to photo.
Bake 1 hour or until center is almost set.
Let sit for 30 minutes, then run knife around rim of pan to loosen cake.
Let sit for another 30 minutes before removing rim of pan.
Refrigerate a minimum of 4 hours or over night.
Result:
posting my favorite recipes that I may have quite possibly made more awesome
