Oreo Cheesecake II
  • Crust:
  • 25 Oreo's
  • 4 tablespoons unsalted butter, melted
  • Filling:
  • 4 pkgs. (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 4 eggs, room temperature
  • 1/3 cup whipping cream
  • 1 teaspoon vanilla
  • 15 Oreo's, coarsely chopped
  1. Crust: Preheat oven to 425ºF. Grease bottom and side of 9-inch springform pan. Break cookies and put into food processor. Process until crumbs. Add butter, mix until blended. Press evenly over bottom ad up 2/3 sides of pan. Refrigerate pan while preparing filling.
  2. Filling: Beat cream cheese until smooth. Add sugar, beating until light and fluffy. Mix in flour. Add eggs, one at a time and beat until smooth. Beat in cream and vanilla. Pour half the batter into prepared crust. Sprinkle with chopped Oreo's. Pour remaining batter on top and smooth with spatula. Put pan on baking sheet and bake at 425ºF for 15 minutes. Reduce oven temperature to 225ºF and continue baking for another hour.