CHEESE CAKE

[REBYL1]

ABOUT 3-4 YRS AGO I COPIED A CHEESECAKE RECIPE OUT OF A MAGAZINE I BELIVE WAS COOKING LIGHT FOR A CHOCOLATE/CHEESECAKE W/OREO CRUST ANYONE HAVE IT. I LOST MINE AND IT WAS A HIT!!!!!

[Grace]

I couldn't find one with an oreo crust from 3 or 4 years ago, but here is a recent one. Also, I did find a Chocolate Silk Cheesecake from 3 years ago, but it had only a chocolate wafer crust, not oreo - I'll post it for you anyway, just in case...hope this helps!

CookWare(tm) from Cooking Light(r)

Chocolate Cheesecake

SOURCE: Cooking Light YEAR: August 2000 PAGE: 138

INGREDIENTS FOR 16 SERVINGS:
Crust:
1 cup packaged chocolate cookie crumbs (such as Oreo)
2 tablespoons sugar
1 tablespoon butter or stick margarine, melted
Cooking spray
Filling:
1/2 cup Dutch process cocoa
1/4 cup 1% low-fat milk
3 ounces semisweet chocolate, melted
4 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1-1/2 cups sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs
2 tablespoons sliced almonds, toasted

INSTRUCTIONS:
1. Preheat oven to 325 degrees.

2. To prepare crust, combine first 3 ingredients; toss with a fork until
moist. Press into bottom of a 9-inch springform pan coated with cooking
spray.

3. To prepare the filling, combine cocoa, milk, and chocolate, and stir well
with a whisk. Beat cheeses at high speed of a mixer until smooth. Add 1-1/2
cups sugar, flour, and vanilla; beat well. Add chocolate mixture; beat well.
Add eggs, 1 at a time, beating well after each addition.

4. Pour cheese mixture into prepared pan; bake at 325 degrees for 1 hour and
10 minutes or until almost set. Cheesecake is done when the center barely
moves when the pan is touched. Remove cheesecake from oven, and run a knife
around outside edge. Cool to room temperature. Cover and chill for at least 8
hours. Sprinkle with almonds. Yield: 16 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 284 (31% from fat); FAT 9.9g (sat 4.7g, mono 3.3g, poly 1.2g);
PROTEIN 13.1g; CARB 35.3g; FIBER 0.4g; CHOL 78mg; IRON 1.5mg; SODIUM 471mg;
CALC 191mg

CookWare(tm) from Cooking Light(r)

Chocolate Silk Cheesecake

SOURCE: Cooking Light YEAR: Nov/Dec 1997 PAGE: 137

INGREDIENTS FOR 16 SERVINGS:
2/3 cup reduced-calorie chocolate wafer crumbs (about 20 cookies)
2 tablespoons sugar
1 tablespoon stick margarine, melted
1 tablespoon water
Cooking spray
3 ounces semisweet chocolate, chopped
2 tablespoons skim milk
1-1/4 cups sugar
3 (8-ounce) blocks fat-free cream cheese
1 (8-ounce) block 1/3-less-fat cream cheese
1 tablespoon vanilla extract
1/4 teaspoon salt
4 large egg whites
1/2 cup Dutch process or unsweetened cocoa
1/2 cup hot fudge topping
1 cup low-fat sour cream

INSTRUCTIONS:
Using a food processor instead of a mixer makes this cheesecake creamier and
smoother.

1. Preheat oven to 400 degrees.

2. Combine first 4 ingredients in a bowl, and toss with a fork until blended.
Press crumb mixture into the bottom of a 9-inch springform pan coated with
cooking spray. Bake at 400 degrees for 8 minutes. Cool crust on a wire rack.
Increase oven temperature to 525 degrees.

3. Combine semisweet chocolate and milk in a bowl; microwave at high 45
seconds or until chocolate melts, stirring after 30 seconds. Cool.

4. Combine 1-1/4 cups sugar, cheeses, vanilla, and salt in a food processor,
and process just until smooth. Add egg whites, and process until blended. Add
chocolate mixture, cocoa, fudge topping, and sour cream, and process until
blended.

5. Spoon batter into prepared pan. Bake at 525 degrees for 7 minutes. Reduce
oven temperature to 250 degrees, and bake 25 minutes or until almost set.
Cheesecake is done when the center barely moves when the pan is touched.
Remove cheesecake from oven; run a knife around outside edge, and cool to room
temperature. Cover and chill at least 8 hours. Yield: 16 servings (serving
size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 261 (30% from fat); FAT 8.6g (sat 4.7g, mono 2.6g, poly 0.6g);
PROTEIN 11g; CARB 35.8g; FIBER 0.1g; CHOL 26mg; IRON 0.9mg; SODIUM 455mg; CALC
161mg