Cheesecake

1-1/2 cups crushed OREO Chocolate Sandwich Cookie Crumbs 2 Tbsp. butter or margarine, melted 3 pkg. (8 oz. each) cream cheese, softened 1 cup sugar 1 tsp. vanilla 3 eggs

FLAVOR (IF DESIRED) -- my favorites here, separate & combined

Vanilla: don't add any other flavorings, or separate batter it equal parts, adding a flavor, for layers or swirls. Vanilla cheesecake is great with raspberries on top.

Chocolate: 1 bar of Gheridelli Bittersweet Chocolate, melted in a double boiler and allow to cool slightly. You can place inner pan in some cold water to speed this process. Raspberry topping complements well here too.

Mint: 6 Candy Canes, crushed + 2 tbls mint extract - vanilla - fruit topping

Mocha: Chocolate above + 2 heaping tbls ground instant coffee - vanilla - fruit topping

TOPPING
1-1/2 cups red fruit (I think raspberries are best)

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.

ADD eggs slowly, 1 at a time, mixing on low speed after each addition just until blended.

ADD flavor; mix well.

POUR over crust.

BAKE 45 to 55 min. or until center is almost set. Allow to cool 1 hour on stovetop. Refrigerate 4 hours or overnight. Top with fruit.

SUBSTITUTES & TIPS

• Only have the Oreo Cookies? Use crumbs from about 18 cookies
• Substitute chocolate with an equivelent amount of your favorite chocolate. You can experiment with different amounts of chocolate also. Sometimes, if I have a sweet tooth, I'll use 2 whole Semi-Sweet milk chocolate bars. Another chocolate that works well in this recipe is the Lindt milk chocolate

SECRET

This recipe is is basically the recipe on the inside of the Philedelphia cream cheese box, slightly modified to my own taste.