Cookies and Cream Cheesecake I
1 cup crushed Oreo cookies
3 tablespoons butter or margarine, melted
4 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 tablespoon vanilla
2 tablespoons flour
1 cup sour cream
3/4 cup crushed Oreo cookies
Heat oven to 325º. Spray bottom of 9-inch springform pan with nonstick cooking spray. Cut waxed paper or parchment paper circle to fit bottom. Spray paper lightly with nonstick spray. Mix cookie crumbs and melted butter; press onto paper-lined pan bottom. Bake 10 minutes. Beat cream cheese, sugar, vanilla, and flour at medium speed until smooth. Add eggs, 1 at a time, mixing at low speed after each addition; just until blended. Blend in sour cream, then fold in cookie crumbs. Pour over crust and bake 70 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Turn oven off and allow cake to cool inside oven with door slightly ajar.
When completely cool, refrigerate 4 hours or overnight. To serve: remove pan rim and place a piece of waxed paper on top of cake. Carefully flip upside-down. Loosen pan bottom and remove paper from crust. Invert a serving plate over the upside-down cake. With one hand on plate and one on paper-covered cake top, carefully flip cake right-side up. Remove paper from cake top and garnish as desired.