P. 1
Mom's Best Recipes - Volume IV

Mom's Best Recipes - Volume IV


|Views: 807|Likes:
Publicado porChuck McNevich
Recipes 751-1000 from Mom's Best Recipes Blog momsbest.blogspot.com
Recipes 751-1000 from Mom's Best Recipes Blog momsbest.blogspot.com

More info:

Published by: Chuck McNevich on Jul 15, 2008
Copyright:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less





(by Shirley McNevich)

20 Oreo cookies (crushed) + extra for topping
3 TBSP butter (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
6 squares Baker's semi-sweet baking chocolate (melted and cooled according to box

Place Oreos into a Ziploc bag and crush with a rolling pin--set aside. Grease a 9 x 13
cake pan--set aside. In a bowl add crushed Oreos and melted butter--mix. Press
cookie mixture into the bottom of the greased cake pan. Bake crust at 325 degrees
for 10 minutes--remove from oven and let it cool while making the batter. In a mixer
add cream cheese, white sugar and vanilla--beat until blended. Add the sour cream--
beat. Add eggs--beat. Remove one cup of the batter--set aside. Remove the bowl
from the mixer and add the melted chocolate--stir with a spoon. Pour the chocolate
cream cheese batter over the baked crust. Spoon the reserved batter on top of the
chocolate batter (about 2" apart). Use a table knife to swirl the vanilla batter through
the chocolate batter. Bake at 325 degrees for 40 minutes. Let it cool, then sprinkle
extra crushed Oreos over the top. Refrigerate overnight.

You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->