Cheesecake Factory Oreo Cheesecake
Crust: 1 1/2 cups oreo cookie crumbs (about 18 cookies finely chopped)
2 tbsps. melted butter
1 1/2 pounds cream cheese, room temperature
1 cup sugar
5 large eggs
1/4 tsp. salt
2 tsps. vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies(coarsely chopped for the batter)
7 coarsely chopped Oreo cookies for the top of the cheesecake
Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch spring form pan.
Cover bottom and 1/2 inch up the sides with crumbs. Refrigerate for 15 minutes.
Beat cream cheese and keep mixer on low setting.
Add sugar gradually and then add eggs, one at a time and continue to beat until blended.
Stir vanilla, salt and flour into cream cheese and egg mixture.
Add the sour cream. Gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
Pour mixture into spring form pan; top with the 7 remaining coarsely chopped cookies.
Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 75 minutes.
Turn off the oven, prop door open several inches and let cheesecake stay in the oven for 1 hour.
Cool on wire rack.
When cool, refrigerate.