Oreo Cookies and Cream Cheesecake

Ingredients:

For the Oreo Cookie Crust:

• 2 cups crushed Oreo cookies (about 20-25 cookies)
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 4 packages (32 ounces) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup crushed Oreo cookies (about 10-12 cookies)

For the Topping:

• Crushed Oreo cookies for garnish
• Whipped cream

Tips for Making Oreo Cheesecake:

1. Crushing Oreos: Use a food processor or place Oreos in a sealed plastic bag and crush them with a rolling pin for a fine texture.
2. Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth and lump-free batter.
3. Oreo Quantity: Adjust the amount of crushed Oreos in the filling according to your preference for a more pronounced cookies and cream flavor.
4. Baking Time: Keep an eye on the baking time to avoid overcooking. The center should be slightly jiggly but set around the edges.
5. Water Bath: Consider using a water bath to prevent cracks on the surface of the cheesecake.

How to Make Oreo Cookies and Cream Cheesecake:

1. Oreo Cookie Crust:

• Preheat the oven to 325°F (163°C).
• Mix crushed Oreos and melted butter until well combined.
• Press the mixture into the bottom of a springform pan to form the crust.
• Bake for 10 minutes, then let it cool.

2. Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese until smooth.
• Add sugar and continue beating until well combined.
• Mix in eggs one at a time, then add vanilla extract.
• Fold in sour cream and crushed Oreos until evenly distributed.
• Pour the filling over the Oreo crust.

3. Baking and Cooling:

• Bake in a water bath for about 55-60 minutes or until the center is set.
• Turn off the oven and let the cheesecake cool inside for an hour with the door ajar.
• Refrigerate for at least 4 hours or overnight.

4. Topping:

• Before serving, garnish with crushed Oreo cookies and a dollop of whipped cream.