|
Makes 4 nine inch pies. From an Oreo recipe in a restaurant mag.
SERVES 32 , 4 pies
9 cups Oreo cookie crumbs
5 tablespoons instant coffee granules
1 cup butter, melted
8 lbs cream cheese, softened
16 eggs
8 teaspoons rum extract
1/2 cup irish liqueur
1 cup coffee, strong
3 1/2 lbs sweetened condensed milk
1 lb Oreo cookie crumbs
3/4 lb semisweet chocolate, melted
almonds, sliced toasted (optional)
mandarin oranges (optional)
raspberries, fresh (optional)
raspberry sauce (optional)
1. To make the crusts, combine the eight cups of crumbs, instant coffee and butter. Press 2 cups firmly on bottom and
sides of 4 nine inch springpans. Chill.
2. In a large mixer, beat the eggs in one at a time to the cream cheese at medium speed until smooth. Add the extract,
liqueuer, coffee, milk and cont. to beat. When smooth reserve 1/3 of the mix and set aside. Mix the pound of Oreos into the
rest and set aside.
3. Add the chocolate to the 1/3 you saved and pour alternating with the other 2/3s into crusts. Swirl the batter to
marble.
4. Bake at 325F for 55 minutes. The center should be set. Cool for 10 mins and loosen the cheesecake from the sides
with a thin knife or spatula. Allow to cool completely, remove outer rings of pan, cover the cakes and refrigerate for at
LEAST 8 hours.
5. Slice to desired portion sizes and then garnish with optional items
|
