- I used Dad’s Oatmeal cookies and decided to bake the crust for 7 minutes @ 325.
- I used 2 packages of light cream cheese and 1 of regular cream cheese.
- I cooked the cheesecake in a water bath instead of just putting a pan of water in the oven.
- I used whipping cream, not sour cream for the filling.
- I did not use raisins — not my idea of something that should go in a cheesecake!
- I “eyeballed” the amount of caramel sundae sauce — I don’t think it was a full 1/4 cup…
- I used a 9″ springform pan instead of 8″.
adapted from A Passion for Baking by Marcy Goldman
1 1/2 c finely crushed Mother’s Iced Oatmeal cookies or any spice cookie
1/4 c butter, melted
2 T brown sugar
3 8-oz packages cream cheese, softened
1 c sugar
1/2 c sour cream or whipping cream
2 tsp vanilla
1/4 c flour
1 c coarsely chopped cookies (same kind as above)
1 c raisins (optional)
1/4 c butterscotch or caramel sundae topping
1 tsp cinnamon mixed with 1/4 c sugar
Preheat oven to 325. Place a pan of water on the bottom rack.
For crust, mix cookie crumbs, butter and brown sugar and press into the bottom of an 8-inch springform pan. Spray the sides of the pan with non-stick cooking spray.
For filling, blend cream cheese, sugar and sour cream until smooth, scraping bottom and sides of bowl, about 3-4 minutes. Stir in eggs, vanilla and flour and blend well, 2-3 minutes.
Spoon 1/3 of filling into pan and top with half of each chopped cookies and raisins. Drizzle on some butterscotch topping. Dust on some cinnamon sugar mixture. Pour on another 1/3 of cream cheese mixture and other layers. Add last bit of cream cheese filling and finish top of cake with cookies and cinnamon sugar.
Bake 50-55 minutes or until cheesecake is set about 2 inches from the side and wiggles slightly in the center. Turn oven off, leave door open and let cheesecake cool until you can take it out of the oven without oven mitts. Leave cheesecake on the counter until it’s room temperature, then refrigerate overnight.
Serve with whipped cream and butterscotch topping.