I asked Rob what he wanted for Thanksgiving dinner this year, and he said lasagna. He despises turkey and the rest of the Thanksgiving fixings, so the last few Thanksgivings I have worked and we have had lasagna for our dinner on 🦃day. And when it came to dessert, Rob requested chocolate cheesecake. I think I do pretty well, even though I am new to making cheesecakes. (Cheesecake factory has nothing to worry about though) 😉

I pre-baked the oreo crust for 10 minutes because that is what I see people recommending online for cheesecake crusts. Something about keeping the crust from getting soggy.

• Crust ingredients
• 24 oreos, finely crushed
• 1/4 cup butter, melted

Preheat oven to 300 degrees. Line the inside of a 10 inch springform pan with tin foil on the bottom and halfway up the sides. In a bowl, combine crumbs and butter. Press into bottom of prepared pan. Bake 10 minutes. While crust is in the oven, prepare cheesecake.

• Cheesecake ingredients
• 24 ounces cream cheese, softened (I used neufchatel, which is softer, less calories, and lower fat)
• 14 ounce can condensed milk
• 12 ounce semisweet chocolate chips, melted
• 4 eggs
• 1 tsp vanilla

In a bowl, beat cream cheese smooth. Add condensed milk. Blend in melted chocolate. Beat in one egg at a time. Stir in vanilla. Pour over crust. Bake 70 minutes at 300 degrees. Remove from oven. Cool completely. Store covered in fridge.

Thanks so much for stopping by today! Wishing you peace and happiness. And please, remember to be kind.