30 Oreo cookies, crushed (I use a food processor to blend them up.
½ c. margarine, melted (I would cut it to ¼ c. because it dripped off a lot)
2½ pkg cream cheese (20 oz)
1½ c. sugar
⅛ c. flour
3 T. cocoa
2 egg yolks
1½ T. lemon juice
½ T. vanilla
½ c. heavy cream
¼ c. chocolate syrup
12 oz Heath toffee chips
Crush Oreos and mix with margarine. Press into a 9" springform pan. Bake for about 10 minutes at 350 degrees. Cream sugar, flour, cocoa powder, and cream cheese for 10 minutes (This is when the Kitchenaid mixer comes in handy!). Add eggs and egg yolks slowly to creamed mixture. Add lemon juice, vanilla, chocolate syrup and cream; mix well. Fold in the toffee chips. Pour mixture into pre-baked Oreo cookie shell.* Wrap base in aluminum foil and bake cheesecake in a water bath** for approximately 1 hour at 350 degrees or until the center comes out clean when pricked. Cool completely before serving.
Place on serving plates and drizzle chocolate and caramel syrups on top.
Heather H's Tips:
*Makes enough batter to also make one pre-made crust (Keebler type) pie (bake 50 minutes).
**Water bath: fill cake pan/cookie sheet with about 1" water and place cheesecake inside.
* I try to have the ingredients at room temperature – I’ve heard it makes for creamier cheesecake.
* A few minutes after you’ve removed the cheesecake from the oven, run a thin knife between the cheesecake and side of the springform pan to loosen it so it’s easier to remove the side (pan) later.
*I always make the cheesecake the night before and refrigerate it overnight.
Courtesy of Heather H and BYU Skyroom restaurant