Oreo Cheesecake

Oreos....they are a staple in my house.  You could always find them in the refrigerator when I was growing up and now I keep them in my own apartment.  Yes, I said refrigerator, they are the best cold.  My husband asked me a few weeks ago to make an Oreo cheesecake.  He loves cheesecakes and I adore Oreos, therefore I thought it was a wonderful idea.

 This recipe is easy to follow, remember to always place your cream cheese in the mixer first and let it beat for at least 20 minutes.  You can get the rest of your ingredients together while it is creaming.  It is very important to make sure that the cream cheese is light and fluffy.  If there is not enough volume to the cream cheese, your cheesecake will be dense.  Also I know that you will want to dive right into this cheesecake, but wait the 24 hours.  Cheesecakes are best when they sit for a long amount of time to have a stronger and creamy taste.

Oreo Cheesecake

Crust:
1 1/2 cups Oreo Cookies Crumbs ( it was 24 Oreo cookies, finely chopped)
2 tablespoons melted butter

Filling:
1 1/2 pounds cream cheese ( three 8 ounce packages)
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup all purpose flour
8 ounce sour cream
5 Oreo cookies ( chopped for batter)
10 chopped Oreo cookies for the top of the Cheesecake

Crust:
   Spray the spring pan with cooking spray on the bottom and the sides of the pan.  Mix melted butter with Oreo crumbs and press into a 9" spring pan.  Cover the bottom and go up the sides a little bit.  Set aside.

Filling:
Make sure that all your ingredients are at room temperature, this will make sure that they all blend together.  Beat the cream cheese until light and fluffy.  Add the sugar slowly mix till combined.  Add one egg at a time and continue to beat until blended.  Add the vanilla, salt, and flour to the cream cheese mixture and beat until smooth.  Add the sour cream and beat well.  Turn off the mixer and stir in the chopped Oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the chopped Oreo cookies on to the top of the cream mixture.  Place the pan in the pre heated oven at 325 on the middle rack.  Bake for 45 minutes, the sides of the cheesecake should be firm with the middle still wobbly.   When the time is up turn off the oven and prop opened the door.  Leave in the oven for one hour.  This allows the cheesecake to cool evenly.  Take out of the oven and let cool enough to place in the refrigerator for 24 hours.

adopted from copykat.com