During college, I worked on a dinner cruise boat as part of the waitstaff. Cheesecake was the usual dessert at the end of the meal, and after everyone was served, you could find me back in the kitchen, hunting for extra dessert that wasn’t used. That may have been my favorite part of the evenings when I had to work…the cheesecake reward for working so hard. Sometimes it was the original, but sometimes they would pick up the variety pack with four different flavors. The only part that I didn’t like about that was the fact that I could only pick one. Boo!!! But, now that I’m starting to break the seal by making cheesecakes on my own means that I get to pick the flavor AND taste it. Yay!! Makes up for those lost times. 😉
This recipe was actually the first time that I’ve made a cheesecake, so I was very excited about it. When I placed the Oreos in the bottom of the cupcake liners, the thought flew threw my mind, wondering if the Oreo would be too hard to cut into with a fork when it was ready to eat. Yep, that was the case. If you decide to pick it up and eat it like a cupcake, no problems…but trying to pierce through the Oreo with a fork was somewhat challenging. Next time, I’ll have to dip the Oreos in milk to soften them, so using the fork will be an easy process. Problem solved!
I borrowed this recipe from allrecipes.com…one of my favorite recipe websites.
2 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1/2 cup sugar
12 Oreo Cookies
3 (1 ounce) squares Semi-Sweet Baking Chocolate
1 cup thawed Cool Whip Whipped Topping