Cheesecake doesn't need to be intimidating! My trick is to get those three bricks of cream cheese into the Kitchenaid stand mixer, add the vanilla and sugar, and just chug away for a long time, throughout the time that I'm preparing the crust, etc. It creates a very smooth, creamy filling that is light but not airy. I find an Oreo crust to be a bit too heavy for my preferences, so instead I used about 2/3 of a package of Nilla cookies (vanilla), crushed fine, with about 4 TBSP butter. We served this for the Fourth of July, so as a decorative touch, we took six whole Oreos and removed one side. Then, using a toothpick, I drew little starbursts and asterisks, and dripped a single drop of food coloring into each. The toothpicks were helpful in smoothing the color out into the designs, and the result was a pretty, fireworks-looking little design on each cookie. I cooked as directed for 30 minutes, then gently placed the decorated cookies on the semi-firm top and cooked for the remaining 15 minutes. A delicious dessert, with cute little decorations on top!
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Cheesecake doesn't need to be intimidating! My trick is to get those three bricks of cream...