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Almond Cheesecake with Oreo Crust


24 Oreo cookies, crushed
1/3 cup granulated white sugar
8 ounces cream cheese, at room temperature
2 eggs
1/4 teaspoon vanilla extract
1/4 cup butter, melted
1 cup sliced almonds
1 whole peach or orange, sliced as garnish or
1 cup berries or pineapple chunks, as garnish (optional)

Preheat oven to 350 F.

OREO CRUST
In a blender or food processor crush cookies and save 1/4 cup for topping. Add melted butter and blend 1 to 2 seconds. Press into a 9 inch pie plate. Refrigerate until needed.

ALMOND CHEESECAKE
Finely grind almonds with sugar in a food processor. Add cream cheese and blend until smooth. Add eggs and almond extract and blend using pulse switch. Spoon mixture onto the Oreo cookie crust. Bake until filling is set about 18 minutes. Cool completely.

Option Arrange fresh fruit decoratively on top of the cheesecake before serving.

Yields 1 9-inch pie.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.