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Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
Top with the orange cheesecake batter and gently smooth into an even layer. Swirl with a toothpick or skewer. Cover with plastic wrap and refrigerate until set, at least 6 hours or up to overnight.
Yields: 16. Prep Time: 10 mins. Total Time: 4 hours 30 mins. Ingredients. Cooking spray. 1 (16.5-oz.) tube Pillsbury Ready To Bake Sugar Cookie Dough. 5 tbsp.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
HEAT oven to 325ºF. MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan. BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until blended.
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HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended.
The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses: libum, savillum and placenta. [4] [5] [6] Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked. [7]