By Kevin Williams
Comfort food is the name of the game these days and, really, what is more comforting than Oreos? My grandma always put Oreos in the freezer and, man, I like them like that. So good. My wife thinks I'm crazy, says they dry out the cookie, etc, etc, I don't buy it. I like my cookies cold. And if you can find a way to bring cheesecake into the equation then life gets even better. Reader Penny in Ontario sent me this recipe and I just have to share. And, you know, while it does use microwaves and food processors, this recipe is not completely out of the Amish food tradition. The Amish are wonderful about whipping up fluffs, delights, and puddings using processed foods and pre-packaged cookies.
- CHEESECAKE CRUST
- 25 chocolate sandwich cookies like Oreos
- 3 tablespoons melted butter
- MARSHMALLOW SQUARE
- ¼ cup butter
- ¾ cup peanut butter
- 1¼ cup butterscotch chips
- 2 cups rainbow marshmallows
- 2 8 oz. packages packages cream cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla Instruction
- To make the crust, combine cookies and butter in a food processor and process until finely ground. Press into the bottom of a 9" Springform pan. Set aside. Make the marshmallow square:In a large microwave-safe bowl, combine butter, peanut butter and butterscotch chips. Microwave on high, stirring each time, for 15-20 second intervals until melted and smooth. Stir in marshmallows and spread over cookie crust in pan. Refrigerate or place in the freezer to set. Make the cheesecake:In a large bowl, beat the cream cheese until smooth. Add the cream, sugar and vanilla and beat on high until light and fluffy, 3-4 minutes. Spread over cooled marshmallow square, cover, and refrigerate at least 5-6 hours or overnight until completely set.