Classic Cheesecake with an Oreo Crust

So my good friend, Phyllis, has perfected this recipe and it's out of this world!  The cheesecake is creamy and classic NY style.  The Oreo crust I've added gives it a pop of chocolate that makes the final product irresistible.  

The recipe is easy- just note that you need room temperature eggs and cream cheese.  Also, leave plenty of time, because after it bakes for 1 hr 15 min, it needs to sit in oven for at least 2 hours- if not overnight.  Making it a day in advance is best.  

Ingredients:

26 Oreo's (regular or double stuff)                          ¼ cup (1/2 stick) butter, melted

4, 8oz packages cream cheese (room temp)           1 ¾ cups sugar                     

1 pint heavy cream                                                     1/4 tsp almond extract

6 large eggs (room temp)                                          2 tsp vanilla

Directions:

1. In a cuisinart, pulse Oreo's until fine they become crumbs.  Add melted butter and mix until well-combined.

2. Press crumbs into bottom and up the sides of 8 or 9" springform pan.  Place pan in large roasting pan, close to oven (believe me, this will make life much easier later).

3. Mix together cream cheese and sugar in stand mixer (or with hand mixer in large bowl but it's worth getting out the stand if you have one) until smooth.  

4. Add eggs, one at a time, until batter is smooth.  

5. Add heavy cream, vanilla and almond extract, mixing well.  

6. Here's the tricky part (no pics of this step for that reason): At the same time you're pouring batter into springform pan, add water to roasting pan.  There should be about 1-2 inches up the side of spring pan.

7. Carefully, bring roasting pan to center rack of oven (here's why it's handy to have pan close to oven).

8. Bake @ 350 for 1 hour 15 min. DON’T OPEN OVEN!!!

9. LEAVE CAKE IN OVEN AT LEAST 2 HOURS TO COOL SLOWLY- or keep in oven overnight. Cool completely before putting in refrigerator.

10. Run knife around side of pan before removing.

Cheesy Butternut Squash Pasta Bake

This morning, during another snowy day, I found a recipe I had ripped out of Better Homes and Gardens for a "Cheesy Butternut Squash Cavatappi Bake".  I had some, but not all of the ingredients; I liked some, but not all of the instructions.  Here's my take on this cool weather one dish meal.  

Ingredients:
1/2 butternut squash, peeled and cubed
1/2 pound farfalle (or your preference of short pasta)
1 tablespoon butter
1/2 white onion, sliced
5 medium mushrooms, sliced
salt/pepper
1 tablespoon flour
1 cup milk (I used half whole, half water because that's what I had in the fridge)
6 oz fontina cheese, shredded
5-8 slices bacon,cooked and chopped


Directions:
1. Spray sheet tray with PAM and roast squash for 20-25 min at 350 until soft.
2. Cook pasta according to package directions; set aside.
3. Melt 1 tablespoon butter in medium pot and add sliced onions. Cover and cook on low until soft and translucent- about 15 minutes.
4. Add sliced mushrooms and salt/pepper; stir. Add butternut squash.
5. Sprinkle 1 tablespoon flour over mushrooms/onions/squash and stir gently.  Cook 3 min on medium.
6. Add 1 cup milk and cook until mixture thickens, about 3-5 minutes.
7. Add cooked pasta and stir gently to combine.

8. Spray 8x8 deep pyrex or 9x13 baking dish with PAM and add half of pasta mixture.  Top with 1/2 cheese.
9. Add rest of pasta and rest of cheese.  Top with bacon.
10. Bake for 20 minutes covered at 350.  If desired, top with breadcrumbs and uncover for last 5 minutes.  A low broil will get it nice and crispy!