| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
1 |
Servings |
INGREDIENTS
| 2 2/3 |
c |
Chocolate sandwich cookie |
|
|
Crumbs |
|
|
(about 28 cookies) |
| 1/3 |
c |
Butter or margarine, |
|
|
Softened |
| 3 |
pk |
Cream cheese (8-oz), |
|
|
Softened |
| 1 |
cn |
Sweetened condensed milk |
|
|
(14-ounce) |
| 3 |
lg |
Eggs |
| 1 |
tb |
Vanilla extract |
| 16 |
|
Chocolate sandwich cookies, |
|
|
Coarsely crumbled |
| 1 1/2 |
c |
Sour cream |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
Combine cookie crumbs and butter, stirring well. Press firmly on
bottom and halfway up sides of a 9-inch springform pan. Chill.
Beat cream cheese until fluffy in a large mixing bowl; gradually add
sweetened condensed milk, beating until smooth. Stir in eggs, mixing
well. Add 1 tablespoon vanilla. Fold crumbled cookies into cream
chesse mixture. Pour into prepared pan. Bake at 400 degrees for 5
minutes; reduce oven temperature to 325 degrees and continue baking
55 to 60 minutes. (Top will be set and center may be soft but will
become firm when chilled.)
Combine sour cream, sugar, and remaining 1/2 teaspoon vanilla; stir
well. Gently spoon sour cream mixture evenly over cheesecake, and
spread evenly to edges of pan. Bake an additional 10 minutes. Cool to
room temperature; cover and chill overnight.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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