One of my biggest struggles with having IC is going to other peoples houses for dinner. Not being in control of the food and trying to explain to other people what you can't eat is embarrassing and frustrating. Many people don't understand or care to consider my limitations. The IC diet is a lifestyle with one goal... to be pain free! Luckily I have a wonderful friend, Lori, that recently had a BBQ and made a delicious spread of all IC Friendly food just for me!! I am so thankful for her. Not only did I not feel left out for once... I ate a fantastic feast and had tons of fun not having to worry about tomorrow. This was the cheesecake she made... to die for! And I got to take home leftovers!
24 Golden Oreo Cookies. (She used the entire package. She evenly divided the "extra" Oreos between the three areas where you use them- crust, in cake, and on cake)
3 Tbsp Butter, melted
3 (250g) Packages PHILADELPHIA Brick Cream Cheese, softened (That's roughly 3.5 bricks)
3/4 Cup Sugar
1 Tsp Vanilla
Heat oven to 350. Place 16 of the cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter, mix well. Press firmly onto bottom of a 9 inch springform pan.
Beat Cream Cheese, Sugar, Vanilla in a large bowl with electric mixer on medium until well blended. Add egg 1 at a time, beating until just blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust, sprinkle with remaining chopped cookies.
Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.