|1 1/2 c||oreo cookie crumbs (about 18 cookies, finely chopped)|
|2 Tbsp||melted butter|
|1 1/2 lb||cream cheese|
|8 oz||sour cream|
|5||oreo cookies (coarsely chopped for the batter)|
|7||coarsely chopped oreo cookies, for the top of cheesecake.|
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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.All ingredients need to be at room temperature before beginning.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.Sir vanilla, salt and flour into cream cheese and egg mixture.Add the sour cream.Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.Pour the mixture into a 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 1 hour.Cool on wire rack.When cool, refrigerate.