Crust:
1 ½ c. oreo cookie crumbs (about 23 oreo cookies finely
chopped)
2 T. melted butter or margarine
9” springform pan (buttered on bottom and sides)
Filling:
1 ½ pounds cream cheese, soft
1 c. sugar
5 eggs
¼ t. salt
2 t. vanilla
¼ c. flour
8 oz. sour cream
5 oreo cookies (coarsely chopped for the batter)
10 coarsely chopped oreo cookies for the top of the
cheesecake
For the crust, mix crumbs with melted butter and press in
springform pan to cover the bottom and 1 ½” up the sides with crumbs. Set aside.
For the filling, 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. Measure vanilla, salt and flour, pour into
the cream cheese mixture, and beat until smooth. Add the sour cream and beat well. Turn of the mixer and stir in the coarsely chopped oreo cookies
with a spoon. Pour cream cheese into
the pan and place the 10 coarsely chopped oreo cookies on top of the cream
mixture. Place pan on top rack of a
reheated oven at 325 degrees and bake for one hour and 15 minutes. When time is up, prop the oven door open and
let the cheesecake stay in the oven for one hour. Remove from oven and let cool (remove sides from pan) Place in refrigerator for 24 hours.