• 18 OREO Chocolate Sandwich Cookies, ground
  • 2 tablespoons butter or margarine, melted
  • 3 (8 ounce) packages  Cream Cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 8 ounces semi-sweet chocolate chips melted
  • 3 eggs


  • 1 stick margarine
  • 3 tablespoons cocoa
  • 6 tablespoons milk
  • 1 (1-pound) box confectioners’ sugar
  • Directions

    1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.  Cover outside of pan with aluminum foil.
    2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
    3. Cook cheesecake in a large pan filled with hot water. This prevents the cake from cracking.
    4. Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
    5. Dip a knife in hot water and smooth out edges of cake.
    6. Over low heat bring  margarine, cocoa and milk to a boil. Remove pan from heat and mix in powdered sugar making sure its well blended. Let cool for 3 minutes.
    7. Drizzle warm icing over edges of cake first. After coating sides, pour icing over top.
    8. Decorate with mini marshmallows. This will keep plastic wrap from sticking to icing .
    9. Refrigerate 4 hours or overnight.  Serve with whipped cream. Store leftover cheesecake in refrigerator.

    Alternate topping:

    • Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine’s Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar.