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4 pies
2 lbs cream cheese, chilled
3 1/2 lbs ricotta cheese
1 1/3 cups sugar
1 1/3 cups strong brewed coffee
6 cups whipped topping, prepared
1 1/2 lbs Oreo cookie crumbs
120 Oreo cookies
2 tablespoons cocoa powder
1 teaspoon cinnamon, ground
chocolate curls, as needed
1. In a food processor, puree the cream cheese until fluffy then add the ricotta, sugar and coffee continue to process
until smooth. Transfer to a large bowl and fold in the whipped topping and crumbs.
2. Pour the batter into four 9 inch pie plates that you lined with about 30 cookies. Refridgeate for four hours.
3. Dust each with ground cinnamon and cocoa powder and garnish with the curls.
4. Note cooking time is refrigerate time
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