Icebox Oreo Cheese Cake from Cook's Country

Serves 12 ... Depending on how you slice it :)



Oreo Cookie Crust
30 Oreo cookies, broken into rough pieces
7 TBL Unsalted Butter

Cheesecake Filling
1 C. Whole Milk (Divided 3/4 C. and 1/4 C.)
4 Large Egg Yolks
1/4 C. All Purpose Flour
8 Oz. White Chocolate, Chopped
2 lbs. Cream Cheese, cut into 1-inch chucks and softened
1/2 C. Confectioners' sugar
2 tsp.Vanilla Extract
1/8 tsp Salt
12 Oreo Cookies, broken into rough pieces

1. For the Oreo cookie crust: Process cookies and butter in food processor until finely ground. Press cookie mixture evenly into bottom and sides of a 9-inch springform pan. Refrigerate until set, at least 1 hour or up to 2 days.

2. For the Cheesecake filling: Heat 3/4 C. milk in medium saucepan over medium heat until simmering. Meanwhile, whisk yolks, flour, and remaining milk in large bowl until smooth. Slowly whisk hot milk into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1-2 minutes. Off heat, whisk in white chocolate until melted. Transfer pudding to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 1 hour or up to 2 days.

3. With electric mixer on medium-high speed, beat cream cheese, sugar, vanilla, and salt until light and fluffy, about 2 minutes. Reduce speed to medium-low and mix in chilled pudding until just combined, about 30 seconds. Pour one-quarter of cream-cheese mixture evenly into prepared pan and sprinkle one-third of the cookies over surface. Repeat process twice, then top with remaining filling. Refrigerate until set, at least 6 hours. Remove sides of pan and serve!

Cheesecake can be wrapped in plastic and refrigerated for up to 3 days.