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Oreo Cheesecake
Yield: 8 servings

20 Oreo cookies
32 oz cream cheese; softened
1 1/2 c sugar, granulated
1 1/2 ts vanilla
2 ts cornstarch
4 eggs
1/2 c heavy cream

Preheat oven to 350 degrees. Butter an 8"x 3" springform pan. Trim
1/3 off of each cookie needed to stand around the inside of pan.
Cut remaining cookies into quarters and reserve with the 1/3 parts
of cut cookies.

Beat cream cheese with sugar, vanilla and cornstarch. Add eggs,
one at a time, beating after each addition. Stir in heavy cream.
Alternate layers of cream cheese and cookies, ending with cheese
mixture. Wrap bottom and sides of pan with aluminum foil. Place
pan in a large pan (try roasting pan). Add hot water up to 1-1/2
inch.

Bake at 350 degrees for 1 hour. Turn oven off and leave cake in
with door closed for 1 additional hour. Remove from water, cool
and then refrigerate, covered. (Don't worry if the top resembles
the Grand Canyon. Just whip up a little more cream and cover up
the cracks....no problem!)

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