Instructions. Line a 9x13 pan with foil. Place the wafer cookies in a food processor and pulse until you get 4 cups of crumbs. Stir the crumbs in the butter. Leave oven on. For the filling: Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth.
Make the cookie dough: In a bowl, mix together sugar and softened butter. Add in flour, milk, vanilla, and salt, then stir until a dough forms. Stir in chocolate chips, then set in the fridge to chill. Make the cheesecake filling: In a bowl, beat the cream cheese until smooth. Add sugar and vanilla, then beat again until smooth.
Turn the mixer off and add the heavy whipping cream and sugar. Beat on medium speed until thick and smooth, about 2 minutes, scraping the sides and bottom of the bowl as needed. Spread the cheesecake filling evenly on top of the chilled graham cracker crust. Spread cheesecake filling into prepared graham cracker crust. Mix on high until combined and smooth. Scoop into the baking dish and smooth out with the back of a spoon or spatula. Next, spoon the cherry pie filling out evenly over the top of the cream cheese layer. Smooth out. Place the pan in the fridge for at least 4 hours, but preferably overnight. In a large bowl, use an electric mixer to beat the cream cheese, sugar, and caramel until smooth and creamy, scraping down the sides and bottom of the bowl regularly. Add the sour cream, then the eggs one at a time, blending after each addition. Add in vanilla and salt and blend until just combined. Don’t over-mix.
Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Crush graham crackers into a fine crumb. Mix together the melted butter and graham cracker crumbs. Pour graham cracker crust into the bottom of the prepared pan. Spread evenly and press crumbs down as tightly as you can. Place in the fridge for 10 minutes.

Step 1: Boil the cashews in a small saucepan covered with at least two inches of water. Once the water boils, reduce heat and gently simmer for about 20 minutes, until cashews are super soft. Step 2: Prepare the crust by combining almonds, dates, and a pinch of salt in a food processor.
Step 1: Blend or process biscuits until they become fine crumbs. Step 2: Pour in melted butter and process until just combined. Step 3: Spoon or pour the crumbs into a lined slice pan and use the base of a flat glass to press the mixture evenly and firmly across the pan. Directions. Step 1. Lightly grease and then line a (8x8-inch or 9x9-inch) square baking pan with parchment paper, allowing a 1 ½-inch overhang on each side. Advertisement. Step 2. Whisk together the graham cracker crumbs, brown sugar, and salt in a medium sized bowl. Stir in the melted butter to evenly coat. FIRST STEP: Remove the plastic cover for the pre-made Oreo pie crust and set it aside. SECOND STEP: In a large mixing bowl, using a handheld mixer on medium speed, beat the cream cheese and granulated sugar for 1 minute or until light and fluffy. THIRD STEP: Add the sour cream and vanilla extract.
Instructions. Spray a mini muffin tin with cooking spray and set aside. To make the crust: Combine graham cracker crumbs and melted butter in a small bowl and stir well to combine. Spoon 2-3 tablespoons of the crumb mixture into each mini muffin cup.
Preheat the oven to 170C/325F. In a mixing bowl, add your crushed cookies, sweetener, and melted butter and whisk together until combined. Transfer into a greased 8-inch springform cake pan. Add the cheesecake filling ingredients into a high speed blender and blend until smooth. Transfer onto the cheesecake crust. Bs85WEL.
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    • cheesecake bars recipe no bake