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My Best Recipe

A Cheesecake That Earns Raves

September 25, 1986

"This is a great recipe for an unusual cheesecake given to me by a friend in Texas," Carolyn Rogers writes. "Since we've moved here, I've been serving it at our bake sales at work and everyone always raves about it. It is great when served with the cookies-and-cream ice cream."

COOKIES-AND-CREAM CHEESECAKE

4 (8-ounce) packages cream cheese, softened to room temperature

1 1/2 cups sugar

6 eggs

1 tablespoon dark or light rum

1 cup cream-filled chocolate cookies, broken into large pieces

Cookie Crumb Crust

Beat cream cheese and sugar in large bowl until light and fluffy. Add eggs, 1 at a time, beating thoroughly after each addition. Stir in rum. Carefully fold in broken cookie pieces. Pour mixture into prepared Cookie Crumb Crust and bake at 300 degrees about 1 1/2 hours. Turn off oven. Open door slightly and let cake cool in oven additional 1 hour. Chill. Makes about 12 servings.

Cookie Crumb Crust

2 cups cream-filled chocolate cookie crumbs

6 tablespoons unsalted butter, melted

1/4 cup sugar

Place crumbs in mixing bowl. Add melted butter and sugar. Blend well. Press mixture onto bottom of greased 9-inch springform pan. Chill crust 5 to 10 minutes until set.

--CAROLYN ROGERS

Palos Verdes

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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