Ribbon Bar Cheesecake
Sally Kalscheur
ingredients
- 30 Oreo cookies, crushed
- 1/2 cup (1 stick) butter, melted
- 1/4 cup pecans, chopped
- 1/4 cup Baker’s angel flake coconut
- 4 pkg (8 oz each) Philadelphia cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1/2 cup Cool Whip
- 6 squares Baker’s semi-sweet baking chocolate
directions
- 1
Preheat oven to 350 degrees. Mix crushed cookies, butter, pecans and coconut; press firmly onto bottom of 9x13" pan. Refrigerate while preparing the filling.
- 2
Beat cream cheese and sugar in large bowl with electric mixer and medium speed until well blended. Add eggs one at a time, mixing on low speed after each addition, just until blended.
- 3
Pour over crust.
- 4
Bake for 40 minutes or until center is set. Cool. Refrigerate 3 hours or overnight. Place Cool Whip and chocolate in saucepan. Cook on low until chocolate is melted, stirring occasionally. Pour over cheesecake, refrigerate 15 minutes or until chocolate is firm.
Source: Jann Kalscheur
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