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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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need I say more: oreo cookies in a rich cheesecake! Ingredients:
crust |
25 oreos (about 2 1/2 cups crumbs) |
1/4 cup (1/2 stick) unsalted butter, melted |
filling |
4 packages (8 ounces each) cream cheese, room temperature |
1 1/2 cups sugar, divided use |
2 tablespoons flour |
4 large eggs, room temperature |
3 large egg yolks, room temperature |
1/3 cup whipping cream |
2 teaspoons vanilla, divided use |
1 3/4 cups coarsely chopped oreos (about 15) |
2 cups sour cream |
Directions:
1. Preheat oven to 425 degrees.
2. Butter a 10-inch springform pan and set aside.
3. For crust, break up 25 cookies and place in food processor fitted with metal blade.
4. Process until crumbs form.
5. Add butter and mix until blended. (You may do this in a bowl by hand.)
6. Pour into prepared pan and press evenly over bottom and 2/3 of the way up sides.
7. Refrigerate while preparing filling.
8. For filling, beat cream cheese in large bowl with electric mixer on medium speed until smooth.
9. Scrape down sides.
10. Add 1 1/4 cups sugar, beating until mixture is light and fluffy, about 3 minutes, scraping down sides of bowl occasionally.
11. Mix in flour. While beating continuously, add eggs and yolks; mix until smooth.
12. Beat in whipping cream and 1 teaspoon vanilla until well-blended.
13. Pour half the batter into prepared crust.
14. Sprinkle with chopped Oreos.
15. Pour in remaining batter over and smooth top with spatula.
16. Place pan on baking sheet.
17. Bake at 425 degrees for 15 minutes.
18. Reduce temperature to 300 degrees and bake for 50 minutes or until set.
19. Remove cake from oven and increase temperature to 350 degrees.
20. Stir together sour cream, remaining 1/4 cup sugar and 1 teaspoon vanilla in small bowl.
21. Spread evenly over cake.
22. Return to oven and bake 7 minutes or until sour cream begins to set.
23. Remove from oven and cool in draft-free place to room temperature.
24. Cover and refrigerate several hours or overnight.
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