Oreo Cheesecake

This recipes is my aunt Janet's:

1 pkg. Oreo Cookies                                       1/4 cup butter or margarine

4 pkg. Cream Cheese (8 oz)                            1 cup sugar

1 tsp vanilla                                                     1 cup sour cream

4 eggs

Preheat oven to 325 degrees.  Place 30 cookies in food processor and process for 30 to 45 seconds, or until fully ground.  Add butter and mix well.  Press firmly into bottom of foil lined 13 by 9 baking pan.  Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended.  Add sour cream and mix well.  Add eggs, one at a time, beating just until blended after each addition.  Chop remaining cookies.  Gently stir 1 1/2 cups of crumbled cookies into cream cheese batter.  Pour over crust, sprinkle with remaining crumbs.  Bake 45 minutes or until center is almost set.  Let cool.  Refrigerate 4 hours or overnight.  Cut into 16 pieces.  Store leftovers in refrigerator.  

Banana Cream Cheesecake

My favorite cheesecake at the Cheesecake Factory:

20 vanilla sandwich cookies                           1/4 cup margarine, melted

24 oz cream cheese, softened                         2/3 cup sugar

2 tbsp cornstarch                                             3 eggs

3/4 cup mashed bananas                                 1/2 cup whipping cream

2 tsp vanilla extract

Preheat oven to 350 degrees.  Place cookies in food processor until finely crushed.  Add margarine.  Process until blended.  Press crumb mixture into bottom of 10 inch spring form pan and refrigerate.  Beat cream cheese in bowl with mixer at medium speed until creamy.  Add sugar and cornstarch and beat until blended. Add eggs  one at a time, beating after each addition.  Beat in bananas, whipping cream, and vanilla.  Pour mixture over prepared crust.  Place pan on cookie sheet and bake for 15 minutes.  Reduce oven temperature to 200 degrees and bake for another 75 minutes or until center is set.  Loosen edges of cheesecake pan.  Cool completely on wire rack before removing rim of pan.  Refrigerate cheesecake, uncovered, for 6 hours or overnight.  Allow to stand at room temperature for 15 minutes before serving.           

Blueberry Cheesecake

Crust:

16 crushed graham crackers
1/8 lb margarine or butter
2 tbsp sugar

Mix well and line a 9 by 12 inch pan with mixture. Bake 5 minutes at 375 degrees.

First Layer:

2 eggs beaten
1/2 cup sugar
3 (8 oz) packages cream cheese
1 tsp vanilla

Mix well together and spread on graham cracker crust. Bake 15 minutes at 375 degrees.

Second Layer:

1 pint sour cream
5 tbsp sugar
1/2 tsp vanilla

Mix well together and spread evenly on cream cheese mixture. Bake 5 minutes at 375 degrees and let cool.

Third Layer:

1 Can Blue Berry pie filling

Spread pie filling on top of cheesecake. Keep refrigerated until ready to serve. Cherry pie filling is also good on this cheesecake.

Lemon Cheesecake Filling

3/4 cup sugar
1/4 cup cornstarch
1 cup water
1 tsp grated lemon rind
1/3 cup lemon juice
2 slightly beaten egg yolks
yellow food coloring

Combine sugar, cornstarch, water, lemon rind, lemon juice, egg yolks, and yellow food coloring in saucepan. Cook over medium heat. Stir constantly until thick.

Lemon Cheesecake

8 oz Package Cream Cheese
2 cups Milk
1 package Lemon Instant Pudding
1 8 inch Graham Cracker Crust

Stir cream cheese until very soft. Blend in 1/2 cup milk. Add remaining milk to pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute (Do not over beat) pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about 1 hour. Serves 8.

Cheesecake

This is my grandmother Cleone's recipe:

Crust:
2 cups Graham Cracker Crumbs
3 tbsp Sugar
2 1/2 tbsp Cinnamon
1 stick of Butter, melted

Filling:
3 (8 oz) Packages Cream Cheese, softened
5 Eggs
1 cup Sugar
1 1/2 tsp Vanilla

Topping:
3 cups Sour Cream
5 tbsp Sugar
1 1/2 tsp Vanilla
1 can Cherry Pie Filling

In a mixing bowl, combine graham cracker crumbs, sugar, Cinnamon, and melted butter. Spread into an 9 by 12 greased glass baking dish. Set aside. In a large mixing bowl, combine cream cheese, eggs, sugar, and vanilla. Beat until creamy. Fill prepared crust. Bake at 300 degrees for 50 minutes. Cool for 10 minutes to allow cheesecake to settle. In another mixing bowl, combine sour cream, sugar, and vanilla. Beat together and pour over cheesecake. Bake at 300 degrees for 10 minutes. Allow to thoroughly cool and refrigerate. Just before serving, add fruit pie filling on top. Makes 12 servings.