tag:blogger.com,1999:blog-7921755358030543037.post8634782378366927038..comments2023-03-24T07:57:41.125-04:00Comments on Crazy Monsters: Ow. I Fell Off a Horse and it Hurts.Carolynhttp://www.blogger.com/profile/11559245788804324966noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7921755358030543037.post-59401080020857930302010-08-02T19:17:35.729-04:002010-08-02T19:17:35.729-04:00Hey I forgot to give you that recipe for my cheese...Hey I forgot to give you that recipe for my cheesecake!<br /><br />First you need a spring form pan which looks like this:<br /><br />http://whatscookingamerica.net/Q-A/SpringForm.htm<br /><br />There's a latch on the outside of the pan that when you undo it, the bottom pan comes out. So when you're done cooking or refriderating the base, you cant ake the top off and put the glaze on.<br /><br />Other than a spring form pan you'll need the following:<br />- 1 1/4 cups of Oreo Baking Crumbs<br />- 1/4 cup of melted margarine<br />- 2 packages of cream cheese (250 grams each)<br />- 1 cup of smooth peanut butter<br />- 1 cup of sugar<br />- 2 100 gram Toblerone Swiss Milk Chocolate (or one huge bar works)<br />- 1 1/2 cup of thawed cool whip<br /><br />First mix the oreo baking crumbs with the melted margarine and press it firmly into the pan. Refrigerate for 10 minutes.<br /><br />Beat cream cheese, peanut butter and sugar until well blended. Chop up one of toblerone bars up and stir it into the cream cheese mix. Stir in one cup of the thawed cool whip. Spoon mixture onto the Oreo cumb crust and refrigerate for a minimum of three hours.<br /><br />Chop up the remaining toblerone bar and place it into microwavable bowl. Add the reamining half of thawed cool whip and microwave it on high for 1 minute. Stir until the chocolate is melted and the mixture is well blended. Pour over the cake and refigerate until ready to serve. Unlatch the bottom of the spring form pan, and voilia! Easy cheesecake!The Joltesshttps://www.blogger.com/profile/13482613047570642234noreply@blogger.com