Icebox Oreo Cheesecake
serves 12 (and I made for 2! what was I thinking .....) taken from Cook's Country
Oreo Cookie Crust
30 Oreo cookies, broken into rough pieces
7 tbls unsalted butter, softened
1 cup milk
4 egg yolks
8 oz white chocolate, chopped (or 1 1/3 cups white chocolate chips)
2 lbs cream cheese, cut into 1" chunks and softened
1/3 cup powdered sugar
2 tsps vanilla
1/8 tsp salt (omit if using salted butter in the crust)
12 Oreo cookies, broken into rough pieces
Process cookies and butter in food processor until finely ground (I crushed the cookies and butter together in a bowl using the bottom of juice glass instead). Press cookie mixture evenly into the bottom and sides of 9" springform pan. Refrigerate until set, at least 1 hour.
Heat 3/4 cup milk in a saucepan over medium heat until simmering. Meahwhile, whisk yolks, flour and remaining milk in a bowl until smooth. Slowly whisk hot milk into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes.
Off heat, whisk in white chocolate until melted. Translfer pudding to bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least one hour.
With electric mixer on medium-high speed (or in a bowl with a heavy whisk) beat cream cheese, sugar, vanilla and salt until light and fluffy, about 2 minutes. Reduce speed to medium-low and mix in chilled pudding until just combined, about 30 seconds. Pour one-quarter of cream cheese mixture evenly into prepared pan and sprinkle one-third of cookies over surface. repeat process twice, then top with remaining filling. Refrigerate until set, at least six hours (I got impatient after two and stuck it in the freezer for half an hour). Serve.