1 1/2 c
oreo cookie crumbs (about 18 cookies, finely chopped)
1 1/2 lb
oreo cookies (coarsely chopped for the batter)
coarsely chopped oreo cookies, for the top of cheesecake.
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.
2All ingredients need to be at room temperature before beginning.
3Beat cream cheese until light and fluffy.
4Keep mixer on a low setting during the mixing and beating process.
5Add sugar gradually and continue beating cream cheese until mixed through.
6Add eggs, one at a time, and continue to beat until blended.
7Sir vanilla, salt and flour into cream cheese and egg mixture.
8Add the sour cream.
9Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
10Pour the mixture into a springform pan; top with the 7 remaining coarsely chopped cookies.
11Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 75 minutes.
12Turn off the oven; prop the door open several inches and let the cheesecake stay in the oven for 1 hour.
13Cool on wire rack.
14When cool, refrigerate.