Oreo Cookie Crust (Famous Chocolate Wafers) by Colleen

Hi Barb--

Since the disappearance of the Nabisco Chocolate Wafer Cookies, I have been trying to find a replacement to make a cookie crust for cheesecakes and tarts. I’ve tried different things including Chocolate Teddy Grahams, Dewey Chocolate Wafers and different types of Oreos. I finally found a combo that seems to work.

It has been a minor crisis in the baking world for anyone making cheesecakes or tarts or pies with chocolate crust. I don’t know anyone who just ate the wafer cookies-they were always a component piece. I know some people are tracking to crack the wafer recipe, so they can make their own wafer cookies. But that is too much for me.

I have settled on a family- sized package (11.8 ounces) of Oreo Thins.  You use the cookie cream (I tried removing the cream by hand once and it was a pain and didn’t produce great results). Also, the Oreo cookie seems to be sweeter than the chocolate wafer, so I decided to try adding in some dutched cocoa to intensify the chocolate flavor and knock down the sweetness.

---Colleen

Oreo Cookie Crust

1 family-sized package (11.8 ounces) of Oreo Thins pulverized in the food processor
5 Tablespoons of melted butter
2 Tablespoons of dutched cocoa powder

Add the butter and cocoa to the Oreo cookie crumbs and mix well. 

Press into a tart pan or pie plate and press down with back of spoon. 

Bake at 350 degrees for 10 minutes. 

Let cool before adding filling.

---Colleen