Oreo Cheesecake
12 servings
1¾ hours 30 min prep
1 1/2 cups Oreo cookie crumbs (about 18 cookies finely chopped)
2 tablespoons melted butter
1 1/2 lbs cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
7 coarsely chopped Oreo cookies, for the top of cheese cake
- Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan.
- Cover bottom and 1/2 inch up the sides with crumbs.
- Refrigerate for 15 minutes.
- Beat cream cheese until light and fluffy.
- Keep mixer on a low setting during the mixing and beating process.
- Add sugar gradually and continue beating cream cheese until mixed through.
- Add eggs one at a time and continue to beat until blended.
- Stir vanilla, salt and flour into cream cheese and egg mixture.
- Add the sour cream.
- Turn off the mixer and gently fold in the 5 coarsely chopped Oreo cookies.
- Pour mixture into springform pan; top with the 7 remaining coarsely chopped cookies.
- Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 75 minutes.
- Turn off the oven, prop the door open several inches and let the cheesecake stay in the oven for one hour.
- Cool on wire rack.
- Refrigerate overnight.