As a reminder, I used the following Close To My Heart products:
~Z1141 My Creations 3-Ring Binder
~X7114B Bella Paper Pack
~D1367 Bon Appetit Stamp Set
~ D1364 Recipe Box Stamp Set
Stamp pads used include Close To My Heart's Exclusive Inks™ in the following colors: Z2147 Smokey Plum, Z2128 Hollyhock, Z2137 Olive. Don't you just love the grapes and leaves stamp set? It's an all-time classic and one of my favorites.
Everyone should have friends like our dear friends, Guy and Melissa. (This is me with Melissa, not Guy!) We spent a few days with them over the 4th of July. Melissa makes an outrageous Oreo Cookie Cheesecake. I'll share that recipe with you here, especially since today's post features a page from the recipe book.
Melissa's Oreo Cookie Cheesecake
Process in food processor (or smash by hand in a ziploc bag):
2 cups Oreo Cookies, including whites
4 tablespoons butter
Pat with spoon in 9" springform pan.
4 - 8oz. pkgs. cream cheese
1 1/4 cups sugar
2 tablespoons flour
Add: 4 whole eggs and 3 egg yolks. Beat until mixed. Stir in additional crushed Oreo Cookies. Pour in pan. Top with whole Oreo Cookies. Bake at 425 degrees for 15 minutes then reduce oven to 225 degrees and bake additional 50 minutes. When knife inserted in cheesecake comes out clean, turn off oven and let cheesecake sit in over for 15 minutes. Take out after 15 minutes, let cool, then refrigerate. Top with 2 cups sour cream and 1/4 cup sugar.
Notes: Get yourself plenty of Oreos! Two bags should suffice. We ran short of Oreos but I had some Reese's Peanut Butter Cups on hand so I chopped those up and threw them in with the Oreos. Yummy!