After tasting my first cheesecake in New York, I got inspired to try it out on my own and it turned out great. Cheesecake is believed to have originated in ancient Greece. Historians believe that cheesecake was served to the athletes during the first Olympic Games held in 776 B.C. However, cheese making can be traced back as far as 2,000 B.C. The Romans spread cheesecake from Greece to across Europe. Centuries later cheesecake appeared in America, the recipes brought over by immigrants.
1 pkg. (16.6 oz.) OREO Cookies, divided
1/4cup (1/2 stick) butter, melted
4pkg. (8 oz. each) Cream Cheese, softened
1cup Sour Cream
Preheat oven to 325°F. Place 30 of the cookies in plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of pan.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.
Bake 1 hour and 10 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into pieces. Store leftover cheesecake in refrigerator.
3 scoops french vanilla ice cream
1 1/2 cups milk
8 Oreo cookies
2 tablespoons chocolate syrup, optional
Whipped cream, optional
Break up the sandwich cookies into small chunks and set aside.
Blend the milk and ice cream on medium speed until mixed.
Add the cookies and blend on high until smooth, about 30 to 45 seconds.
Pour milkshake into a tall glass. Top with whipped cream, drizzle on chocolate syrup and serve.