Milk Chocolate Cheesecake

SERVES Serves 12

TIME 2¾ hours, plus 9 hours cooling

WHY THIS RECIPE WORKS

For a pleasantly sweet, chocolaty crust, we use Oreo cookies processed with butter and a bit of sugar, and bake the crust until crisp. For the filling, we melt milk chocolate with a small amount of cream for just the right amount of chocolate flavor. Unlike traditional cheesecake that is baked in a water bath for gentle, moderate cooking, we simplified our cheesecake by baking it at a low temperature (250 degrees). To temper the heat even more, we covered the cheesecake with foil for the first hour and then uncovered it to finish cooking. Decorated with a chocolate drizzle, this is an impressive dessert that comes together easily. For a pleasantly sweet, chocolaty crust, we use Oreo cookies processed with butter and a bit of sugar, and bake the crust until crisp. For the filling, we melt milk chocolate with a small amount of cream for just the right amount of chocolate flavor. Unlike traditional cheesecake that is baked in a water bath for gentle, moderate cooking, we simplified our cheesecake by baking it at a low temperature (250 degrees). To temper the heat even more, we covered the cheesecake with foil for the first hour and then uncovered it to finish cooking. Decorated with a chocolate drizzle, this is an impressive dessert that comes together easily.

INGREDIENTS

16 Oreo sandwich cookies, broken into rough pieces

1 tablespoon sugar plus ½ cup (3 ½ ounces), divided

2 tablespoons unsalted butter, melted

8 ounces milk chocolate, chopped, divided

⅓ cup heavy cream

2 tablespoons unsweetened cocoa powder

¼ teaspoon salt

1 ½ pounds cream cheese, softened

4 large eggs, room temperature

2 teaspoons vanilla extract

note: BEFORE YOU BEGIN

Our favorite milk chocolate is Dove Silky Smooth Milk Chocolate. For the crust, use the entire Oreo cookie, filling and all. The cheesecake needs to be refrigerated for at least 8 hours before serving.

Directions at cookscountry.com

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