I love these ridiculous national days. You would think I'd get tired of talking about them, but there are so many, it definitely keeps things interesting. Today is one for all of you cheesecake lovers, specifically chocolate cheesecake lovers. Yep the luscious mousse like cheesecake is all grown up and has its very own day. So mark it in your calendars for next year, March 6, National Chocolate Cheesecake Day. Oh and what's this I just read? March 6 also happens to be the day that Nabisco debuted the Oreo cookie. Hrmmm... This can only mean one thing. Time for a Chocolate Oreo Cheesecake! You know you want it, so read more
12 Oreo Chocolate Creme Chocolate Sandwich Cookies, crushed
4 pkg. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 tsp. vanilla extract
1 pkg. (8 oz.) semi-sweet chocolate baking squares, melted and slightly cooled
20 Oreo Chocolate Creme Chocolate Sandwich Cookies, quartered
Press crushed cookie crumbs onto bottom of 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes if using a silver or light- colored springform pan. (Bake at 300°F/150°C) for 10 minutes if using a dark springform pan.)
Tip: Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Blend in melted chocolate. Add eggs, mixing on low speed just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies. Bake at 325°F (160°C) for 1 hour or until center is almost set if using a silver or light-colored springform pan. (Bake at 300°F/150°C for 1 hour or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for 4 hours or overnight. Store any left-over cheesecake in refrigerator.
Makes 12 servings.