CHEESECAKE FACTORY® OREO CHEESECAKE

Cheesecake Factory® Oreo Cheesecake

Crust
1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter

9 inch spring form pan (buttered on bottom and sides)

Filling

1 1/2 pound cream cheese

1 cup sugar

5 large eggs

1/4 teaspoon salt

2 teaspoon vanilla

1/4 cup flour

8 ounces sour cream

5 Oreo cookies (coarsely chopped for the batter)

10 coarsely chopped Oreo cookies for the topping

Preheat oven to 325 degrees F

CRUST

Mix melted butter with Oreo crumbs and press in the bottom of a 9 inch springform pan and 1 1/2″ up the sides. Set aside.

FILLING

With all ingredients room temperature, beat cream cheese with a mixer on low until fluffy. Slowly add sugar and continue beating cream cheese until mixed well.

Add eggs one at a time and continue to beat until blended.Add vanilla, salt and flour, and beat until smooth. Add the sour cream and beat.Stir in the coarsely chopped oreo cookies with a spoon or rubber spatula.

Pour batter into the spring pan and place the nine coarsely chopped Oreo Cookies on top of the cream mixture. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath from absorbing the water through the bottom. Put pan into a large pan and add very hot water until it comes halfway up the side of springform pan. Place in oven and bake about an hour or a little longer, until a cake tester comes out clean and top is fairly firm.

Bake for one hour and 15 minutes.After cheesecake has finished baking, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Serves 4-6