Oreo 100th Anniversary Recipes: Cherry-Glazed Black Bottom Cheesecake

What You Need

18

 OREO Cookies, finely crushed (about 1-1/2 cups)

2

Tbsp. butter, melted

4

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/2

cups sugar, divided

1

tsp. vanilla

4

 eggs

6

squares BAKER'S Semi-Sweet Chocolate, melted, cooled slightly

2

tsp. cornstarch

1/2

cup water

2

cups pitted frozen cherries

1

tsp. Mexican cinnamon (canela)

Make It

HEAT oven to 325ºF.
MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 3 cups batter. Add melted chocolate to remaining batter; mix well. Pour over crust. Carefully spoon reserved batter over chocolate batter.
BAKE 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MEANWHILE, mix cornstarch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Stir in cinnamon. Cool completely. Refrigerate until ready to spoon over cheesecake just before serving.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Make Ahead

Cheesecake and cherry topping can be refrigerated overnight. Spoon cherry topping over cheesecake just before serving.

 

Source: Kraft Recipes

http://www.kraftrecipes.com/recipes/cherry-glazed-black-bottom-cheesecake-123286.aspx 

OREO 100th Anniversary Recipes: Oreo Birthday Cupcake Cake

What You Need

1

pkg. (2-layer size) chocolate cake mix

24

 OREO Cookies

1

 chewy fruit snack roll

1

tub (12 oz.) COOL WHIP Whipped Topping, thawed

2

Tbsp. multi-colored sprinkles

Make It

HEAT oven to 350ºF.
PREPARE cake batter and bake as directed on package for 24 cupcakes, placing 1 cookie in each paper-lined muffin cup before covering with batter. Cool completely.
MEANWHILE, cut fruit snack lengthwise into thirds. Wind each strip, in spiral fashion, around separate wooden spoon to form spiral. Place in shallow pan; freeze 10 min.
REMOVE cupcakes from paper liners just before serving. Arrange 12 cupcakes in circle on large plate; cover with 3 cups COOL WHIP and remaining cupcakes, top-sides down. Spoon remaining COOL WHIP onto center of cupcake stack; top with sprinkles. Carefully slide fruit snack spirals from spoons; use to garnish dessert. Serve immediately.

Kraft Kitchens Tips

Make Ahead

Cupcakes can be baked ahead of time. Store in airtight container up to 24 hours before using to assemble dessert. 

Source: Kraft Recipes

http://www.kraftrecipes.com/recipes/oreo-birthday-cupcake-cake-130652.aspx?ST 

OREO 100th Anniversary Recipes: Cherry Cookie Balls

What You Need

1

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1

pkg. (15.5 oz.) OREO Cookies, finely crushed

40

 maraschino cherries, patted dry

2

pkg. (6 squares each) BAKER'S White Chocolate, melted

8

drops red food coloring

2

tsp. red colored sugar

Make It

MIX cream cheese and cookie crumbs until well blended.
SHAPE into 40 (1-1/4-inch) balls; press to flatten. Top each with cherry; wrap cookie mixture around cherry to enclose cherry. Re-roll into balls. Freeze 10 min.
MIX melted chocolate and food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with sugar. Refrigerate 1 hour or until firm.

Kraft Kitchens Tips

How to Melt Chocolate

Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

How to Easily Dip Cookie Balls

To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.

How to Store

Store in tightly covered container in refrigerator. 

 

Source: Kraft Recipes

http://www.kraftrecipes.com/recipes/oreo-cherry-cookie-balls-124152.aspx