After reading several reviews, I changed a few things and this cheesecake came out PERFECTLY! CRUST: I doubled it by using 2 cups of Oreo crumbs. I only used 5 Tbs. of butter because Oreos have cream, and I omitted the sugar. TO CUT THE PREP TIME IN HALF: I used a 10oz jar of raspberry jam with seeds, heated in the microwave for 15 seconds to make it more saucy. I also simply melted the white chocolate in whole milk(had it on hand instead of half & half) over low heat in a saucepan while I was preparing the crust. FOR BAKING: I covered the bottom of my springform pan with foil and baked it in a water-filled cookie sheet at 325 deg. for 1hr 15min. Then I turned off the oven and kept the cheesecake in the oven until the oven was room temp. Then I let the cheesecake cool completelty on the counter, and finally put it in the fridge overnight.
Was this review helpful?
6 users found this review helpful
After reading several reviews, I changed a few things and this cheesecake came out PERFECTLY! ...