Cheesecake medley

Here is an old southern favorite that I pull out for parties and get togethers…

Crust:
If you can buy Oreo cookie crusts in the grocery store this is definately the way to go – crushing up cookies is time consuming and not really worth the energy… you’ll need 3 crusts because they are only about 7 inches and I double the receipe.

If you can’t buy Oreo cookie crusts here is what you do – buy a bag of Oreos, open them all up and scrape the middle out – you can eat this if you want but I think it’s yukky. Crush the cookies up and mix with enough melted butter to make a coarse meal. Spread in a 10 inch pie pan. Make two of these if you want to double the receipe as below…

Filling: (remember this is DOUBLE)
1 cup sugar
1 tsp vanilla
4 8oz packages of cream cheese, softened
6 eggs
1 8oz. bar of German chocolate, melted
2 bottles of liquer (I use one bottle of Baileys and one bottle of Kahlua)
REAL whipped cream, not Coolwhip

Beat together sugar, vanilla and cream cheese. Add the eggs one at a time and beat each one until mixed thoroughly (an electric mixer is almost a MUST here if you don’t have arm strength). Once you’ve got this all mixed in nicely divide it into three portions – keep one vanilla and pour it into one of the three pie crusts (if you made your own crust using a 10 inch you’ll have to decide what two flavors to make and divide the filling into TWO portions instead). Add the Kahlua and german chocolate to one of the mixes and pour it into a pie crust; and add the Baileys to the other one and pour it into a crust too.

Bake at 375 F for 20 minutes – cool – cover with REAL whipped cream and serve.

In the past I used to make all these as mini cheesecakes, little bite sized pieces but it takes half of forever to make all the miniature crusts.