Baked Cookies+Creme Cheesecake—Prototype 1
Some may use other names for a cheesecake like this. How about this one: <name_of_this_kind_of_recipe> ::= {"Baked " (("Cookies" ("-n-" | " [']n['] " | " and " | "-and-") ("Cream" | "Creme" | ("Cr" <egrave> "me"))) | "Oreo") " Cheesecake"}. Well, if John Backus and/or Peter Naur (of "BNF", or "Backus-Naur Form", fame) were involved with cheesecakes, perhaps this is how they would express it.

The crust here is identical to that used in Prototype 13 of the chocolate cheesecake and Prototype 3 of the chocolate-peanut butter combo. A suggested variation that I thought up here was to substitute about 8 finely ground chocolate sandwich cookies for the 2.2 ounces of Bran Buds. But I wanted to maintain my high fiber approach. The batter matches that of
Baked Plain Cheesecake—Prototype 4, except that chocolate sandwich cookies are added here.

As for the chocolate sandwich cookies themselves, I could have gone with the oh-so-familiar Nabisco Oreo cookies. For this recipe, I chose instead to use "Joe-Joe's" from Trader Joe's, due to my more natural preferences (but just about any chocolate sandwich cookie should do, so pick a favorite).

Cookies+Creme Cheesecake—Prototype 1 (with Frieling springform pan's first run)

The Frieling springform pan that I got as a gift made its debut with this prototype. One of things that I discovered was, despite this pan claiming a 9" size, I have found it to be more like 9 1/2".
4 oz. semi-sweet chocolate, melted
1 1/3 tablespoons cocoa powder
1 cup (8 oz.) lowfat cottage cheese, whipped, no salt added
3/8 cup granulated sugar
1 teaspoon vanilla (next to last ingredient here)
2.2 oz. Bran Buds, ground up

2 tablespoons melted or softened butter
1/2 cup granulated sugar
1/2 cup skim milk
1 tablespoon lemon juice
1/3 cup flour
1/4 teaspoon salt
2 1/2 cups (20 oz.) lowfat cottage cheese, whipped, no salt added
1 teaspoon vanilla
2 eggs
12 chocolate sandwich cookies, crushed (add this last, and mix enough to get it blended in)

Bake in a tub at 300 degrees for about 100 minutes.

Cookies+Creme Cheesecake—Prototype 1 (whole) Cookies+Creme Cheesecake—Prototype 1 (with a slice)

I felt that I might have crushed the cookies somewhat too much. I placed 12 of these into a small plastic bag and used only my hands to do the crushing (no rolling pin or other kitchen "tools" were used). With the sandwich creme all over the bag's inside, it was a challenge to get as much of the contents as possible out of this bag and into the batter. Even though this prototype's taste was delicious, I felt that the batter's texture at the outer edge of the cheesecake was a bit too dry or "crusty". I also noticed scattered faint cracks. So I suspected that a 100-minute baking time was too long.

Nevertheless, this one did alright during fellowship time at Living Hope Church.

Back to my bushy homepage