Awesome looking reduced sugar oreo cheesecake recipe!

Just found this on the web and HAD to share!!
Link: http://eatingwelllivingthin.wordpress.com/2009/08/28/what-have-we-here/

What have we here?

August 28, 2009 by Linda

OREO CHEESECAKE

That’s right, kids! The good stuff is still available to us!

Creamy white and packed with crunchy bits of cream-filled wafer cookies this cake will make a huge splash whenever you serve it!

(I have to say my daughter made the one that got photographed…so gorgeous!)

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Vegetable cooking spray
2 pkgs sugar free Oreos or Murray’s sugar free chocolate sandwich cookies, divided
1/4 cup butter, melted
Four 8-ounces pkgs reduced-fat cream cheese, softened
1 1/4 cups Splenda Granular
2 teaspoons vanilla extract
3/4 cups sour cream
1/4 cup heavy whipping cream
4 eggs

Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil so that the butter doesn’t seep out and burn in the oven and place on a baking sheet. Set aside.

Finely crush 1 1/2 pkgs of the Oreo cookies (or 1 pkg of the Murray’s) and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.

In a large bowl whip the softened cream cheese just until smooth. Beat in the Splenda, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice. (Cheesecakes will be creamy, soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest!) Makes 18 servings.

Per Serving: 230 Cal; 6 g Protein; 17 g Tot Fat; 14 g Carb; 0 g Fiber; 0 g Sugar; 219 mg Sodium

Recipe: Whole Wheat Sourdough Bread for the Bread Machine

We don't eat a lot of bread around here, but when we DO eat bread, we ONLY eat whole wheat. For a long time now, I've kept a sourdough starter going just so I can have the occasional fresh-baked loaf of whole wheat sourdough bread with an evening meal. My whole family loves it and it makes great sandwiches when there are leftovers... Here's how I make it using my bread machine. Got a loaf going now for Mandy's birthday dinner....she's 18 today!

Whole Wheat Sourdough Bread for the Bread Machine


Ingredients
1 1/4 cups sourdough starter
3/4 cups warm water
2 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 3/4 teaspoons salt
3 tablespoons sugar
2 teaspoons vital wheat gluten
1 3/4 teaspoons dry yeast (or 1 packet fast-rise yeast)

Directions
Put in bread machine pan in the order recommended by manufacturer. This is generally the wet ingredients first, then the dry ingredients with the yeast being the very last thing you add and that being put into a dished area in the top of the other dry ingredients.
Select basic bread cycle OR whole wheat cycle if your machine has this option.
If there is a crust selection option, go with the lighter or medium crust.