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Categories:
cookies unsalted butter cream cheese white sugar eggs flour almond vanilla salt white chocolate chips seedless raspberry preserves
Viewed: 28 - Published at: 4 years agoIngredients
- 18 Oreo cookies
- 1/4 cup unsalted butter, melted
- 3 pkgs cream cheese
- 1 cup white sugar
- 3 eggs
- 2 tbsp flour
- 1 tsp almond extract
- 2 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup white chocolate chips
- 3/4 cup seedless raspberry preserves
- 1/4 cup half and half
Method
- Preheat oven to 325F.
- Prepare a 9 inch springform pan with parchment paper, covering the sides and bottom.
- Wrap pan twice in aluminum foil to prevent leakage.
- Fill large aluminum baking pan less than halfway with warm water, then test springform pan for leaks.
- Mixed crushed Oreo cookies and melted butter, then spread evenly over bottom of pan.
- Pack tightly.
- Beat together cream cheese and sugar, then add eggs one at a time.
- Add flour, almond extract, vanilla extract, and salt.
- Melt chocolate chips with half and half, then add to mix on medium speed.
- Pour half of cream cheese mix into the pan, then spoon raspberry preserves over the surface.
- Do not allow preserves to touch the sides of the pan.
- Pour remaining cream cheese over preserves.
- Place pan in water bath, then bake for 60 to 70 minutes.
- After 70 minutes, turn off heat and prop oven door open.
- Do not remove cheesecake until completely cool.
- Continue to cool cheesecake on wire rack for 2 to 3 hours, then place entire pan in refrigerator and chill overnight for 8 to 12 hours.
