Ingredients
Crust
1 1/4 cups chocolate cookie crumbs (I used ***Oreos without the cream)
1/4 cup granulated sugar
1/4 cup butter, melted
Cheesecake
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 large eggs
1/3 cup lemon juice
1 teaspoon vanilla extract
Cherry Sauce
1 (21 ounce) can cherry pie filling or topping
Directions
1. Preheat oven to 300 degrees F. Combine cookie crumbs, sugar and melted butter; press firmly on bottom of 9 inch springform pan.
2. In blender, puree cherry pie filling until smooth. Then, in a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.
3. Pour half of the batter into pan; top with 1/2 cup of cherry puree. Repeat one more layer batter and puree. With toothpick or knife, swirl puree into cheesecake mixture.
4. Bake 50-55 minutes or until center is set.* Cool, chill completely.** Overnight in the refrigerator is best. Serve with remaining puree. Store leftovers covered in refrigerator.
Serves 12
*Every oven is different, but it took an extra 15-20 minutes of baking in my oven for the center to set.
**Here are some great tips from ehow on how to remove your cheesecake from the springform pan.
Cool and refrigerate for 2-3 hours before removing!
***I used about half of a 14.3 oz. package of regular Oreos and scraped the middles off before crushing into crumbs.
Adapted slightly from Allrecipes/Eagle Brand Recipes
Printed from mybiscuitsareburning.blogspot.com