Oreo Cheesecake

I love to make Oreo Cheesecake. Over the years I have adapted my recipe until I ended up with something that is almost foolproof. I am going to share this recipe with you today!

Ingredients

• 2 packages of oreos (one double stuffed, one fat free)
• 1.5 lbs cream cheese at room temperature (I will use 1 package of regular and 2 fat free)
• 1/2 cup granulated sugar
• 5 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1/4 tsp salt
• 1/4 cup all purpose flour
• 2 tsp vanilla extract
• 2 T butter, melted
  

Instructions for the Crust

• Separate the fat free oreos and scrape out the filling (save the filling to go inside the cheese cake.)
• Crush the cookies until you have ~1 cup crumbs, mix with melted butter and press into the bottom of the spring form pan.
  
• Take double stuffed oreos and line the outside edge of the pan (these will be the sides of the cheesecake.
  

Instructions for the Filling

• Preheat oven to 325 degrees F
  
• With an electric mixer, beat cream cheese until light and fluffy, and add eggs, sugar, vanilla and Oreo filling that you saved from the crust.
• Stir in sour cream and flour.
  
• Add some whole oreos when you're mixing, these will get crushed and turn the cheesecake filling the color of Oreo ice cream.
• Chop some more cookies (5-8 depending on your preference) and carefully stir into the mixture.
• pour into springform pan. Place some double stuffed oreos on the top of the cheesecake.
• Bake in the top rack for 75 min (at 325 degrees F)
• When it is done baking, crack open the oven door and allow it to cool slowly.
• Refrigerate until ready to serve.